Badaam aur Gond ke Ladoo (Almond and Edible Gum Ladoo)

My mom and my grand mom before that made badaam laddoos, methi paak, gond pak, magaj laddoos, sukhadi and more during winters. They were supposed to nourish you and keep you going all year long. Winters made it easy to digest all the ghee and dry fruit sweets. Here is an easy and simple almond laddoo which everyone in the family will love!

Ingredients:

1 1/2 cup Almonds
1 cup Whole Wheat Flour
2 tablespoons Raw Edible Gum (Gond)
1/2 cup Desiccated Coconut
4 tablespoons Ghee
1/4 cup Sugar, measured then powdered
Split almonds for garnish

Heat a heavy bottomed wok and when hot, add almonds and roast them for 5-7 minutes till they are fragrant and start becoming darker in color. Remove from wok and set aside to cool.
 

Wipe down the same wok, add 2 tablespoons of ghee and add the gum. it will puff up and become crispy. Drain and keep aside.

When the almonds are cooled, grind them into a powder using the pulse setting on the grinder. If you grind continuously, the almonds will secrete oil. Also the grind the puffed up gum the same way; or you can also use a mortar pestle for the gum as it is easily crushed.

Keep both these elements ready before you start roasting the flour.

In the same wok that you fried the gum, add the remaining ghee and saute the flour. Sauté on medium flame till it's fragrant and brownish in color. Stir constantly. It takes about 8-10 minutes. Next add the coconut and roast while stirring for 2-3 minutes. Add the almonds and gum and remove from heat. Mix thoroughly. Let it cool.

When it has cooled enough to handle, add the powdered sugar and mix thoroughly. Taste the mixture at this point, if you like it sweeter, add more powdered sugar. Make one inch balls of the mixture by pressing it in the palm of your hands. Press a almond on top for garnish.

These stay at room temperature for up to 15 days. These are excellent in winter but great to eat all year round as well.