Gondh Laddu Jar | Diwali2023 Gifting Quick Sweet Special Gondh Laddu Jar Recipe at Home | Bhumika - video Dailymotion

RajshriFood

Gondh Laddu Jar Recipe | Diwali Gifting Layered Gondh Laddu Jar | How to make Gondh Laddu Jar at Home | Diwali Special Gondh Laddu Jar | Laddu Recipe | Gondh Laddu | Easy to make Gondh Laddu | Sweet Recipe Gondh Laddu Jar | Diwali2023 Gondh Laddu Jar | Quick and Easy Sweet Recipe Gondh Laddu Jar at Home Recipe | Deconstructed Gondh Laddu Jar |  Snacks Recipe | Quick & Easy | Rajshri Food   Learn how to make at home with our Chef Bhumika  Ingredients: ¼ cup Gum Arabic         ¼ cup Ghee         2 tbsp Poppy Seeds         ¼ cup Wheat Flour         ¼ cup Jaggery Powder         1 tsp Ginger Powder         ½ tsp Cardamom Powder           1 tsp Ghee           ½ cup Cashew Nuts (chopped)           ½ cup Desiccated Coconut           1 tbsp Dried Rose Petals          2-3 tbsp Pistachio (roasted & chopped)          2-3 tbsp Almonds (roasted & chopped)         Dried Rose Petals

Transcript

00:00 Gond ke laddu are very much associated

00:02 with the winter festivities in India.

00:05 But if you're living away from home,

00:06 it's very difficult to be a part of this.

00:09 So today I have a solution for you.

00:11 We're making deconstructed gond ke laddu,

00:13 which is travel friendly.

00:14 Let's see how to make it.

00:16 The first thing that we're going to tackle

00:18 is the gond or gum arabic,

00:20 which comes in crystal form.

00:22 We're going to grind this in a mixer completely

00:25 till it's in powder form.

00:27 This is one fourth cup of gond.

00:30 After a few pulses,

00:33 it has turned into this powder crystallized form.

00:36 Now I'm going to take it out into my bowl.

00:38 Now to this, I'm going to add one fourth cup of ghee.

00:44 I'm going to mix it and set it aside for 15 to 20 minutes.

00:48 While the gond layer is resting,

00:50 let's move on to the next layer.

00:52 We have whole wheat flour here,

00:54 which is usually used to bulk up the gond laddus.

00:57 I'm going to mix this with some poppy seeds,

01:00 jaggery and our flavorings,

01:02 that is ginger powder and cardamom powder.

01:05 So let's begin by roasting our whole wheat flour

01:08 with the poppy seeds.

01:09 I'm going to add poppy seeds to this.

01:12 The poppy seeds will turn into a golden brown color

01:16 and they will also start popping.

01:19 Once they're evenly colored,

01:21 you can take them out in a bigger bowl

01:23 and let them cool completely.

01:24 Next, we're going to roast our whole wheat flour.

01:28 Roasting the whole wheat flour

01:30 releases a very beautiful nutty flavor from it.

01:34 And it also ensures that it will last longer

01:37 because it also gets rid of all the excess moisture

01:40 from the flour.

01:41 The flour is properly roasted.

01:44 I'm turning off the flame.

01:45 To the hot flour, I'm going to add in jaggery powder,

01:49 ginger powder and cardamom powder.

01:53 If the jaggery that you're using is very, very soft,

01:57 you need to dehydrate it.

01:59 So you can just dry roast it on a pan.

02:02 I'm just going to crush the jaggery granules.

02:06 As it heats up, it will soften.

02:08 Make sure that the flame is off

02:10 so that you don't cook the jaggery by any chance.

02:13 Lastly, I'm going to add in the poppy seeds back to this

02:17 and we'll let this entire mixture cool completely.

02:21 The reason why we ground this mixture

02:23 is to make sure that the poppy seeds

02:25 is completely in powder form

02:27 and also the jaggery granules, if any,

02:30 that were left in lumpy form are well-mixed.

02:33 The next layer is strictly for beautification.

02:36 I'm going to make this layer with some cashew nuts,

02:39 desiccated coconut and rose petals.

02:42 Let's start by roasting the cashews and the coconut first

02:46 with one teaspoon of ghee.

02:48 As soon as it melts, we're going to add in the cashews

02:51 and coconut.

02:52 I'm not looking to add any color to this layer,

02:55 but I want the coconut to release all its aroma.

02:58 The coconut smells amazing.

03:00 I've switched off the flame.

03:02 I'm going to add in rose petals.

03:04 Around one tablespoon should be enough

03:06 just to give it a hint of color.

03:09 The rose petals, when they come in contact

03:11 with this little bit of heat,

03:12 will also release their aroma.

03:14 Time to cool this down as well.

03:16 Now, for the simplest layer,

03:20 we're just going to mix some chopped pistachios

03:23 that have been roasted

03:25 and some chopped roasted almonds.

03:28 Just mix it around, and our next layer is also ready.

03:32 Coming back to our very first component,

03:36 this is our gum and ghee mixture,

03:38 which we're now going to cook.

03:40 I'm just adding to the pan,

03:41 and I'm going to cook this on medium to low heat.

03:47 This should swell up and crystallize as we cook it.

03:50 Make sure to mix it properly

03:52 so that there are no lumps left.

03:54 As it cooks, it will swell up.

03:58 You can also turn it around

03:59 and cook it from the other side.

04:03 As the gol starts cooking,

04:04 you'll be able to crumble it up,

04:06 and that's when you know that it is completely cooked.

04:08 If it stays intact like this, it's not done yet.

04:12 So keep cooking it as you crush it.

04:15 If you don't cook the gond properly,

04:17 it will have a very weird texture,

04:20 and it won't be nice to eat.

04:21 Another way to tell that the gond is ready

04:24 is when it stops bubbling.

04:26 As you can see, this is still bubbling a little,

04:29 so I know that it's not completely cooked,

04:31 even if the color says otherwise.

04:33 Now that the bubbles have receded,

04:35 we're just going to mix all of it

04:37 and remove it in a plate to cool down completely.

04:43 The gond has cooled down completely.

04:46 Now we're going to mix it

04:49 with our whole wheat flour mixture,

04:51 and we're going to mix it,

04:53 and as we mix this,

04:55 we're going to crush the gond into the flour.

04:57 You should be able to do this very easily

04:59 with your fingers, it seems.

05:01 After mixing, this mixture looks so amazing.

05:07 It tastes so good as well.

05:09 Now we're going to assemble this in a jar.

05:12 Half of this mixture.

05:14 After this, we're going to add our floral layer

05:20 of cashews, coconut, and rose petals.

05:24 I'm going to add a few extra rose petals on the side

05:27 just because they look so pretty.

05:30 Every time you add a new layer,

05:32 make sure that the top one is kind of flat

05:36 so that the layers are evenly visible from outside.

05:39 Next, we're adding in our roasted and chopped nuts,

05:43 repeating it with our gond and whole wheat flour layer.

05:47 As the level rises, it's easier to flatten it out,

05:51 our cashew and coconut layer,

05:53 and lastly, our chopped nuts.

05:57 Some rose petals on top

05:59 so that you're welcomed with a floral aroma

06:02 as soon as you open the jar.

06:03 This is the entire winter season

06:05 of my childhood packed in a jar.

06:08 Now, you can eat this by the spoonfuls,

06:11 or there are two other ways to use it as well.

06:14 You can mix it completely and add hot ghee to it

06:18 to turn it into laddus.

06:20 The other thing that you can do

06:21 is add the entire mixed portion of this

06:25 to a little bit of hot milk and turn it into rab.

06:28 This stays good for up to a month in a cool and dry place,

06:32 but if you're in a very cold region,

06:34 this will last you the entire winter season.

06:37 Try this out, send it to your kids

06:39 if they live away from home,

06:41 and let me know how it turns out.

06:43 This is Chef Bhumika signing off from Rajshri Food.

06:46 [MUSIC]

Gondh Laddu Jar | Diwali2023 Gifting Quick Sweet Special Gondh Laddu Jar Recipe at Home | Bhumika

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