Winter Foods to Keep you Warm in India, Winter Recipes in India

1 Bajra Khichdi ( Rajasthani)

bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images. When one thinks of homely food, khichdi is the first option that comes to mind. A wholesome khichdi can warm your heart and make you comfortable after a long and busy day, and this sumptuous Bajra Khichdi is sure to live up to your expectations. Rajasthanis use more of millets like bajra than rice, and therefore recipes like khichdi that are typically made with rice in other parts of the country are made differently in Rajasthan. In winters, Rajasthani bajra khichdi is ideal to combat the cold weather. The procedure of making bajra khichdi is very very easy, so simple that even a amatuer cant go wrong with it. To make bajra khichdi, rinse and soak bajra for 8 hours. Bajra keeps the body warm and are good to consume during winters as they help in absorbing the nutrients and build muscle tissue. Further, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and turmeric powder and sauté on a medium flame for a few seconds. Add the cooked bajra-moong dal mixture and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the healthy black millet Indian khichdi immediately. Though, the recipe uses basic ingredients the outcome and taste is luscious. Bajra Khichdi, with its creamy consistency and mild flavours, is both comforting and satiating and makes a lovely meal when served with a cup of curd or raita. If you are looking for something more elaborate in Rajasthani bajra khichdi, feel free to add some spices to the tempering, or maybe even throw in some chopped veggies into the cooker along with the bajra and moong dal. healthy black millet Indian khichdi is good for you as bajra is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten-free diet. Enjoy bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi with detailed step by step photos below.

2 Sarson ka Saag, Punjabi Sarson Ka Saag Recipe

Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images. Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry. Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens. Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming. All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained. To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black. See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut. Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious Punjabi sarson ka saag, making it a treat to the taste buds. Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan. Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.

3 Ragi Roti

ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with 15 amazing images. ragi roti made with ragi flour, spring onions, carrots, curds, and green chilli paste, oil is a delightful and nutritious variation of the traditional Indian flatbread. Ragi, also known as finger millet, is a gluten-free grain that is rich in fiber, calcium, and other essential nutrients, making it a healthy choice for a meal. To make ragi roti with these flavorful ingredients, start by mixing ragi flour with finely chopped spring onions, grated carrots, curds, oil, and green chilli paste. Knead the mixture into a soft dough using a little warm water, and then divide it into small portions. Roll out each portion into flat circles and cook on a hot griddle until golden brown with little oil and cooked through. The addition of spring onions, carrots, curds, and green chilli paste not only enhances the taste and texture of the ragi roti but also adds a burst of flavours and nutrients. Spring onions provide a mild onion flavour, carrots add a touch of sweetness and colour, curds lend a tangy taste, and green chilli paste brings a hint of spice to the dish. ragi roti made with these ingredients is a wholesome and delicious meal option that can be enjoyed for breakfast, lunch, or dinner. Pair it with a side of yogurt, chutney, or curry for a complete and satisfying meal that is sure to please your taste buds and nourish your body. Give it a try and experience the goodness of this nutritious and flavourful Indian flatbread. Pro tips for ragi roti. 1. In a bowl put 1/2 cup ragi (nachni / red millet) flour. Ragi flour is naturally gluten-free, making it an ideal choice for people with gluten sensitivities or celiac disease. This allows them to enjoy delicious rotis without worrying about gluten-related issues. Ragi flour pairs well with various vegetables, making it a versatile base for creating delicious vegetable rotis. 2. Add enough warm water to make a soft dough. We added 1 tablespoon of water. Ragi flour, made from finger millet, is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in ragi flour, allowing it to absorb moisture and form a workable dough. Enjoy ragi roti recipe | healthy nachni vegetable paratha | red millet gluten free flatbread | with step by step photos.

4 Stuffed Nachni Roti, Healthy Ragi Roti

stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha | with 25 amazing images These scrumptious stuffed nachni rotis are made out of nachni and whole wheat flour, and stuffed with a flavourful vegetable filling. The succulent filling adds softness to the stuffed nachni roti making them more enjoyable. The combination of karela and cauliflower gives a well-balanced flavour and texture to the stuffing mixture, which is resplendent with the perky aroma and flavour of fenugreek leaves. You will be surprised to see that the bitterness of ingredients like karela and fenugreek, which are excellent foods for diabetics, are beautifully offset by the cauliflower in healthy ragi paratha. We love Ragi flour as it is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart. One thing you need to remember about the stuffed nachni roti is that the vegetable stuffing has to be made just before making the rotis, because it will get watery after sometime, making it difficult to roll them. Also, make sure you serve the stuffed nachni roti with cauliflower, karela, methi hot and fresh off the tava. Enjoy this and many more diabetic-friendly snacks like Mini Oats Bhakri Pizza , Mint and Masoor Tikkis , Buckwheat Dhoklas and Karela Muthias . Enjoy how to make stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha with detailed step by step photos below.

5 Oondhiya, Undhiyu, Gujarati Undhiyu Recipe

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

6 Gur ki Roti, Jaggery Roti

gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images. gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti. To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days. Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour. As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice. This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai. Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too. Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos.

7 Til Chikki

til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with 15 amazing images. Til chikki is a traditional recipe of India made during the festival of Makar Sankranti (kite flying festival). Making this til gur ki chikki is definitely an art which needs precision. Learn how to make til chikki at home in a step-by-step manner. To make 3 ingredient til ki chikki, you need to dry roast the sesame seeds and then melt ghee and jaggery well. To this melted ghee-jaggery mixture, add the roasted til and mix well. Spread the mixture on a greased thali and with the help of a greased rolling pin roll it thinly or thickly as you like. Cut into pieces and allow them to cool completely. Once cooled, remove the pieces and serve. This til chikki is a nutritious treat for to-be moms, as the winning combo of sesame seeds and jaggery gives a good boost of iron, which is required to maintain healthy haemoglobin levels. A good amount of iron in the body ensures a proper supply of oxygen and nutrients to the baby. Pop a Til Chikki into your mouth whenever you feel nauseous, and you are sure to feel better instantly. It’s a tradition to make this til gur ki chikki during Sankrant festival. When making this chikki, follow the procedure exactly, as it is important to cook the jaggery to the right stage for a perfect outcome. Often til laddus are also made during this festival. Alo try other chikkis like Cashew Chikki, Mixed Til Chikki, Oats and Walnut Chikki and Kurmura Chikki. Enjoy til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with step by step photos.

8 Golpapdi, Gujarati Gol Papdi Recipe

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

9 Winter Vegetable Soup

winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with 25 amazing images. winter vegetable soup is a diabetic friendly Indian soup. Learn how to make chunky healthy winter vegetable soup. There’s nothing better than a piping hot bowl of winter vegetable soup to help you get past harsh winters. Add an assortment of vegetables to the soup, and you have a meal that is nutritious and delicious. Tomato gives this hearty winter vegetable Indian soup a slight tanginess while celery and bay leaves add a pleasant flavour. Include any vegetable that is in season and serve bubbling hot with parsley and cheese. Toasted croutons or caraway seed toast make a nice accompaniment. To make winter vegetable soup, heat the olive oil in a deep non-stick pan, add the onions and bay leaves and sauté on a medium flame for 1 minute. Add the French beans, carrots, potatoes and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add 4 cups of vegetable stock or hot water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Add the cabbage, tomatoes, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve winter vegetable soup hot garnished with parsley. Savor the simplicity and wholesomeness of winter vegetable soup (69 calories only), a low-calorie and heart-healthy option for those managing weight loss and heart disease. winter vegetable soup is rich in vitamin C, phosphorus and folic acid. Pro tips for winter vegetable soup. 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish. 3. Add 1/4 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells. Enjoy winter vegetable soup recipe | hearty winter vegetable Indian soup | chunky healthy winter vegetable soup | with step by step photos.

10 Gajar ka Halwa, Carrot Halwa

gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with 14 amazing images. Our gajar ka halwa with khoya is a Punjabi carrot halwa recipe. Many a shortcut there might be, but sometimes the traditional method of making a mithai yields the richest taste! This authentic recipe of authentic gajar ka halwa proves that! gajar ka halwa with khoya is made with grated carrots, khoya, milk, dry fruits and ghee, this halwa has a divine taste and aroma that take you to another world. Tips for gajar ka halwa with khoya. 1. Make use of tender, juicy, firm red carrots to get that naturally sweet gajar ka halwa. 2. You can add more or less sugar as per the sweetness you prefer. 3. Add the mava. It adds a rich, creamy texture to carrot halwa. 4. Garnish gajar halwa with almond slivers. Other dried fruits like raisins, cashew nuts, pistachios can also be added. This famous Punjabi carrot halwa is prepared in households all over India for offering to God on puja days as well as to celebrate festivals and weddings. gajar ka halwa with khoya on it's own, but to make it more exciting have it with Rabri or Vanilla Ice-cream. Learn to make gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with step by step photos below.

11 Hare Lehsun ki Sabzi

hare lehsun ki sabzi recipe | fresh green garlic sabzi | with amazing 9 images. Fresh green garlic is one of spring’s gifts to us, and here is a wonderful hare lehsun ki sabzi recipe to make good use of it! So we have got you a super quick recipe which can be made in blink of an eye which is hare lehsun ki sabzi recipe. The best part is that once you keep all the ingredients ready, it takes just a minute to prepare this hare lehsun ki sabzi recipe. Hare lehsun ki sabzi is the super easy and quick to make. Having a long and tiring day? This sabzi is an ideal recipe for you. All you need to preare this sabzi is 4 ingredients. To make fresh green garlic sabzi all you need to do is heat ghee in a pan, add chopped hara lehsun followed by turmeric powder and chili powder, along some salt and mix well. Your hara lehsun ka sabzi is ready!! Make sure to heat the ghee really well, because the rest of the procedure just involves mixing in the remaining ingredients, which get automatically cooked in the heat of the ghee. Add a little less salt while making the Hare Lehsun ki Sabzi, when compared to other vegetable preparations. This mouth-watering delight, which uses the green and white portions of fresh green garlic, is a perfect accompaniment for roti and can also be served as a side dish with the main course. Enjoy fresh green garlic sabzi immediately on preparation, before it dries up. Enjoy hare lehsun ki sabzi recipe | fresh green garlic sabzi | with detailed step by step recipe photos and video below.

12 Bhakri ( Gujarati Recipe)

bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine. Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee. I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth. 3. Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly. 4. Keep flipping theGujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside. If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly. Serve the bhakri immediately off the tava with Trevti Dal. Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.

13 Baingan Bharta, Veg Punjabi Baingan Bharta Recipe

punjabi baingan bharta | baingan bharta | punjabi eggplant | roasted eggplant mash | with 19 amazing images Punjabi food incorporates very innovative cooking methods, be it the use of the tandoor or the concept of cooking vegetables directly over the flame thus endowing the vegetable with a great smoky flavour. The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant Baingan Bharta creation. While selecting the brinjal for this Baingan Bharta be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious Punjabi Baingan Bharta dish is worth all the time and mess it may create! The Baingan Bharta teams up well with rotis like Missi Roti, Bajra Roti, Chawal ki Roti, Tandoori Roti and Moghlai Roti. Enjoy how to make Baingan Bharta recipe with detailed step by step photos below.

14 Gond Ke Ladoo, Dinkache Ladoo

gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images. gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo. To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required. Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu. Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal! While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties. You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible. Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container. Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.