Gond Ladoo

1. 1
   prep

   Prepare the nuts and cardamom.

   1.Coarsely chop almonds and cashews. Keep aside.

   2.Crush green cardamom seeds to a fine powder using a mortar and pestle.
2. 2
   fry · ~3 min

   Fry the gond crystals.

   1.Heat 2 tablespoons of ghee in a small frying pan over medium heat.

   2.Add gond crystals. Fry until they puff up and turn lightly golden (2-3 minutes).

   3.Remove immediately with a slotted spoon and drain on a paper towel. Let cool.

   4.Once cool, crush the fried gond coarsely with a rolling pin or in a mortar.

   TIPFry gond in small batches so it puffs evenly. It burns quickly, so watch closely.
3. 3
   roast · ~3 min

   Roast the nuts in ghee.

   1.In the same pan, add 1 tablespoon ghee if needed and roast almonds and cashews until golden and fragrant (2-3 minutes).

   2.Remove and set aside on a plate to cool.
4. 4
   roast · ~15 min

   Roast the whole wheat flour.

   1.In a heavy-bottomed pan, heat the remaining ghee over low heat.

   2.Add the whole wheat flour and stir continuously with a spatula.

   3.Roast for 12-15 minutes until the flour turns deep golden brown and smells nutty. The ghee will start to separate slightly.

   TIPLow heat and constant stirring are essential — the flour must cook fully, or the ladoos will taste raw.
5. 5
   mix · ~10 min

   Combine all the dry ingredients.

   1.Take the pan off the heat and let the roasted flour cool for 10 minutes, stirring occasionally.

   2.Once warm (not hot), add the fried crushed gond, roasted nuts, desiccated coconut, and cardamom powder. Mix well.

   3.Add powdered sugar and mix until everything is evenly distributed.
6. 6
   assemble

   Shape the ladoos.

   1.While the mixture is still warm, take about 2 tablespoons of it in your palm.

   2.Press and roll firmly between your palms to form a tight, round ball.

   3.Repeat with the remaining mixture to make 24 ladoos.

   TIPShape the ladoos while the mixture is warm — the ghee helps bind them. If the mixture crumbles, add a teaspoon of warm melted ghee.
7. 7
   rest · ~30 min

   Let the ladoos set.

   Place the ladoos on a plate and let them cool completely at room temperature for about 30 minutes. They will firm up as they cool.

8. 8
   serve

   Store and serve.

   Store Gond Ladoos in an airtight container at room temperature. They stay fresh for up to 3 weeks. Serve 2 pieces per person.

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