Super healthy and nutritious wheat ladoos made from wheat flour, ghee, gum, lots of dry fruits and jaggery. They are powerhouse of energy with great taste. The soft texture of wheat flour with crunchiness of gum gives them an unique flavor.

My parents were visiting us and mom made these especially for me before they left for India.

While coming from India they got make some unique and antique props and I have it in this post

These ladoos are generally associated with post pregnancy recovery. But that’s not the only time you can consume them. As per famous dietician Rujuta Diwekar:

Ghee and gond rolled into a delicious ladooo improve lactation, bone mineral density and allow for faster return to a pre-pregnancy weight.

You don’t have to be pregnant and lactating to eat it though. You can have gond ladoo/ dinkache ladoo anytime you are under physiological/psychological stress – exams/ submissions/ shifting homes/ long travel/ recovering from sickness etc”

Here is the recipe

Ingredients

1/2 kg wheat flour

3/4 kg grated jaggery

1 cup ghee

1 cup gum/gond

1 tbsp poppy seeds

1 cup chopped dates

1 tsp cardamom powder

1 tsp nutmeg powder

1 pinch salt

1 cup assorted and chopped cashews, pistachios and almond

Method

Heat ghee in a pan. Fry the gum till it puffed ups well. Keep it aside

In the same ghee, roast the wheat flour well and keep it aside

In the same pan add 1 tsp ghee, roast the poppy seeds, dates and chopped nuts.

In a big bowl, add the roasted wheat flour, pinch of salt, dry fruits, gum, dates and poppy seeds and mix well.

In another pan, heat the grated jaggery. Once it melts add it over the wheat mixture and mix with spoon. The melted jaggery will be hot.

Start binding the ladoos immediately.

If you think that the mixture is dry and you cannot bind ladoos, then add some warm ghee and mix well. You should be able to bind the ladoos.

There is another special thing about the pics in this post which is the way I photographed them.  I have tried to give them a moody look

These photos may have been snapped mid-day but they look more like they were photographed in late evening, illuminated by only the tiniest amount of light.

I have tried it first time by taking tips from Simi Jois’s Blog Turmeric & Spice and my friend Dolphia from Story of Cooks

Here is the setup which i used:

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