GAUND KE LADDU

Gaund is an "edible gum" that is extracted from the bark of a tree.It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive.
Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Makes 15 laddus.

Ingredients:
1¼ cups whole wheat flour (gehun ka atta)
3 tablespoons gaund (edible gum)
½ cup powdered sugar
½ teaspoon cardamom (elaichi) powder
¼ cup ghee

Other ingredients
ghee for deep frying

Method:
1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
5. Store in an air-tight container.