Recipes/Desserts

SAUNTH KE LADDOO

“Sardi mein Dadi ka nuskha.”

Winter laddoo with wheat flour, ghee, jaggery and Sunder Dry Ginger.

TIME 40 minSERVES 12DIET VegHOST Sudhaji

SAMAAN

01Fry gond in a little ghee until it puffs. Crush.

02Roast flour in remaining ghee on low until golden and fragrant, 15 minutes.

03Turn off heat, add saunth, elaichi, gond and nuts.

04When warm, not hot, mix in jaggery.

05Shape into laddoos while warm.

SUDHAJI KA TIP“Chief Rasoi Officer approved. Sunder daalo, swaad badhao.”Add jaggery only when the mix is warm. Hot flour melts it into a lump.

Why eat saunth laddoo in winter?

Dry ginger, ghee and jaggery are traditionally eaten for warmth in winter.

How long do saunth laddoos last?

About 3 weeks in an airtight jar.

ELAICHIfrom ₹10