Gond Millet Laddus (Energy-Boosting Bajra & Edible Gum Truffles)

🍳 Method

1️⃣ Toast the Nut Medley

Dry roast almonds, cashews, pistachios, and walnuts separately over low heat until lightly golden and fragrant.
Allow them to cool, then pulse into a coarse powder. Set aside.

2️⃣ Fry the Gond

Heat a portion of the ghee in a heavy-bottomed pan.
Add edible gond in small batches and fry on low heat until it puffs up and turns crisp.
Remove and cool completely, then lightly crush into small pieces.

3️⃣ Roast the Bajra Flour

In the same pan, add the remaining ghee and bajra flour.
Roast on low heat for 15–20 minutes, stirring continuously until the flour turns slightly darker and releases a nutty aroma.

4️⃣ Combine the Dry Base

Transfer the roasted flour to a large bowl and allow it to cool completely.
Add the nut powder and crushed gond. Mix thoroughly to ensure even distribution.

5️⃣ Melt the Jaggery

In a small pan, melt the jaggery over low heat until it becomes a smooth liquid.
Do not overcook or bring it to string consistency.

6️⃣ Shape the Laddus

Pour the warm melted jaggery into the flour mixture and mix quickly.
Grease your palms lightly with ghee and roll small portions into round laddus while the mixture is still warm.

7️⃣ Set and Store

Allow the laddus to set for about 1 hour.
Store in an airtight container; they stay fresh for up to two weeks.

💡 Tips

• Roast bajra flour patiently on low heat to remove raw bitterness

• Gond must shatter easily when pressed — otherwise fry a little longer

• Melt jaggery gently; do not cook to syrup stage

• If mixture feels dry, add 1–2 tbsp warm ghee (never water)