About edible gum (gond) pudding
Indian cuisine is a treasure trove of diversity, offering countless dishes, whether savory or sweet, each with an unparalleled taste. Adding to this list of exceptional flavors, today I am introducing Gond ka Halwa. Although it is typically enjoyed during winters, I decided to make it during the rainy season. When it rains continuously, the weather naturally turns cool, making it a perfect treat for such days.
And we also feel a slight chill in the air. So, I thought, why not try making it today? Gond ka Halwa is very easy to make, and it’s also extremely beneficial for the body. It is especially helpful for those who are suffering from weak bones or general body weakness. This halwa can be a great remedy for them.
Gond ka Halwa, made by roasting flour and mixing it with puffed edible gum (gond), nuts, and jaggery or sugar, is not only delicious but also helps to address any kind of deficiency in the body. It is quick to prepare and tastes amazing. Besides halwa, gond can also be used to make laddoos, which are equally tasty.
And they are great for health too. The nuts added with gond not only enhance the taste but also help in fulfilling various deficiencies in the body. As we age, we begin to lose physical strength, but by consuming nutritious foods, we can feel energetic and stay focused on our tasks. If you liked this recipe, please check out my other recipes by clicking on the link below.
Subtitle
About gond pudding recipe
Ingredients
How to make gond pudding
Tips and FAQ
Ingredients
Edible gum(gond)- 2/3 cup
Almonds- 1/4 cup
Cashew- 1/4 cup
Clarified butter(ghee)- 1/2cup
Cardamom powder- 1/2 teaspoon
Dry ginger powder- 1/2 teaspoon
Poppy seeds- 1 tablespoon
Wheat flour- 3/4 cup
Semolina-2 tablespoon
Jaggery- 1 cup (approximately)
Water- 1 cup (approximately)
How to make edible gum (gond) pudding
Heat ghee in a pan. Add coarsely powdered gond to it. Once the gond puffs up, remove it from the ghee. In the same pan, add a little more ghee and then add chopped cashews and almonds. Fry them well in the ghee until they turn golden. Once fried, remove them from the ghee. In the same ghee, add flour (atta) and semolina (suji). Roast them on low heat until you start smelling a pleasant aroma and the flour changes color.
On the other side, take a bowl and add jaggery and water. Mix well and let the jaggery completely melt. Once melted, strain this jaggery-water mixture into the roasted flour. Keep stirring continuously. Gradually, you will notice that the flour absorbs the water. Now, add the puffed gond, fried cashews, almonds, cardamom powder, dry ginger powder (sonth), and poppy seeds (khas khas). Mix everything thoroughly. Once the halwa is ready, turn off the gas flame.
Tips
When making the puffed gond, ensure there is enough ghee in the pan so that the gond puffs up well. This is because gond absorbs a lot of ghee during the process.
You can also use sugar instead of jaggery for making the halwa.
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