Gond (acacia), pistachio laddu
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 cup - gond (acacia gum)
  • ½ cup - pistachios
  • 1½ cup - brown sugar
  • ¼th tsp - fresh ground cardamom
  • 4-6 tbsp - fresh ghee
  • 2 tsp - cashews and almonds.
Instructions
  1. Add 2 tbsp ghee to a kadai. Heat to medium-high. Add gond pieces to hot ghee. They will instantly fluff. Remove into a bowl. Fry remaining gond. Let them cool.
  2. Fry cashew halves in a little ghee. Let them cool.
  3. Meanwhile roast pistachios. Grind them to powder.
  4. Take fried gond, crush it with fingers to make them into tiny pieces. I don't use a grinder. I don't want to grind to a powder and loose perfect crunchy texture. If you have a better tool to crush, feel free to use.
  5. Add pistachio powder, brown sugar, cardamom, and fried cashews. Mix well.
  6. Take a fist full of the mixture in the hand. Make laddus by pressing in hand into a ball.
  7. If you cannot form the ball add ghee little by a little while mixing. Once you can form the ball, don't add any more.
  8. Eat while fresh. They stay fresh for 3-4 weeks if stored in a cool place.
  9. Refrigerate if you are storing for many days.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/gond-acacia-pistachio-laddu/