Gondh ke laddu (Edible gum and jaggery Laddu). As a variation you can replace the jaggery with powdered sugar.
Makes about 35 – 40 pieces.
Wheat flour : 1 pound
Jaggery : 1 pound
Ghee : 1 pound
Gondh (Edible Gum) : ¼ pound
Powdered Cardamom (Elaichi) : 20 pods
Heat about 6 table spoons of ghee.
Deep fry the gondh a little at a time. Best way is to put the gondh in a strainer and deep fry in the ghee. Set the fried gondh aside.
Add the wheat flour and an additional about ½ pound (about half of the remaining quantity) of ghee to the pan. Roast the wheat flour while stirring until it turns deep brown.
In a microwavable dish, add the rest of the ghee and the jaggery and heat until the jaggery starts to melt.
Add the jaggery paste and cardamom seed powder to the wheat flour. Mix well.
Finally add the fried gondh to the mix.
Form into laddus (golf ball size) while the mix is still hot.
Recipe Credit : Trishla Jain