Sonth aur gond ke ladoo (sonthaura)

Name: Sonth aur gond ke ladoo (sonthaura)
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1/3 cup ghee/ clarified butter; 2 tablespoon poppy seeds; 3/4 cup Jaggery; 1/3 cup Gond (natural gum); 1/2 cup Dry coconut; 1 cup Whole Wheat Flour; 2 tablespoons Dry ginger powder, (sonth); 1/2 cup Mixed nuts, almonds, cashews and pistachios (chopped)

Supriya Agnihotri Shukla @cook_18404749

#winterdishes
#teamtree
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Supriya Agnihotri Shukla @cook_18404749

#winterdishes
#teamtree
#ebook

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Ingredients

35,40 mins

10 servings

1/3 cupghee/ clarified butter
2 tablespoonpoppy seeds
3/4 cupJaggery
1/3 cupGond (natural gum)
1/2 cupDry coconut
1 cupWhole Wheat Flour
2 tablespoonsDry ginger powder, (sonth)
1/2 cupMixed nuts, almonds, cashews and pistachios (chopped)

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Steps

35,40 mins

1

Firstly, heat half quantity of ghee in a heavy bottomed pan. Add gond and fry it on low flame until it puffs up and turns slightly brown in colour. Remove from pan and transfer to a plate.
2

Next roast grated dry coconut,and poppy seads for a minute and then transfer into the wheat flour bowl.
3

Fry almonds and cashewes the pistachios in ghee. Add all the nuts into the bowl.
4

Add remaining ghee into the same pan. Roast whole wheat flour on low flame until release a nice aroma Remove it into a wide bowl.
5

Add the broken jaggery pieces into the same pan and heat it until melted. Once fully melted filter it to remove any impurities. Pour the filtered jaggery syrup into the whole wheat flour bowl.
6

Crush roasted gond into very small pieces. Add it to the bowl as well. Add ginger powder in same bowl Mix all the ingredients well. Make lemon sized balls and shape them into round shapes.
7

Store in an air tight container. Your sugar free sonth and dry fruit ladoo are now ready