Whole Wheat Sonth Ke Ladoo Recipe
Whole Wheat Sonth Ke Ladoo is a healthy and long lasting ladoo recipe that is prepared with whole wheat flour, dry ginger powder, gond, ghee, jaggery and assorted nuts - Makes a great mid morning snack.
In association with Vivatta (ChakkiAtta)
Sweets can be indulgent and healthy at the same time. That is the best part of some Indian sweets and Whole Wheat Sonth Ke Ladoo falls under that category. Made from dry ginger powder (sonth), whole wheat vivatta, mastic gum(gond), desi ghee(clarified butter), jaggery, nuts and dried coconut, these ladoos are packed with flavours and nutrients.
This ladoo can be given to new mothers to help them with bringing their energy levels back up and assists the mother with lactating better.
Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body. You can also serve them as a tea time snack with a hot cup of Masala Chai.
If you like this recipe of Sonth Ke Ladoo, here are a few more Homemade Ladoo recipes:
10 M
30 M
40 M
10 Servings
Ingredients
- 1 cup Whole Wheat Flour
- 1/4 cup Dry ginger powder , (sonth)
- 3/4 cup Jaggery
- 1/3 cup Gond (natural gum)
- 1/2 cup Dry coconut (kopra) , grated
- 1/2 cup Mixed nuts , almonds, cashews and pistachios
- 1/3 cup Ghee
How to make Whole Wheat Sonth Ke Ladoo Recipe
To begin with Whole Wheat Sonth Ke Ladoo Recipe, heat 1 tablespoon ghee in a heavy bottomed pan. Add gond and fry it on low flame until it puffs up and turns slightly brown in colour. Remove from pan and transfer to a plate.
Add remaining ghee into the same pan. Roast vivatta whole wheat flour on low flame until a nice aroma from the flour is released and ghee separates from the flour. Remove it into a wide bowl.
Add ginger powder and roast for about a minute or until the powder releases nice aroma. Remove from pan and add into the bowl containing whole wheat flour.
Next dry roast grated dry coconut for a minute and then transfer into the wheat flour bowl.
Add the broken jaggery pieces into the same pan and heat it until melted. Once fully melted filter it to remove any impurities. Pour the filtered jaggery syrup into the whole wheat flour bowl.
Grind almonds and cashews into coarse powder and chop the pistachios. Add all the nuts into the bowl.
Crush roasted gond (mastic gum) into very small pieces. Add it to the bowl as well.
Mix all the ingredients well. Wait until heat reduces to bearable amount to touch. Make lemon sized balls and shape them into round shapes.
Store Whole Wheat Sonth Ke Ladoo in an airtight container, as they stay good for about 3 to 4 months.
Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body. You can also serve them as a tea time snack with a hot cup of Masala Chai.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
