GOND DRY FRUITS SUKHDI
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This is more than just a sweet treat; it’s a powerhouse of warmth and nutrition, especially designed for the chilly season.
Benefits:
• Edible Gum (Gond): Known for its warming properties, used to lubricate joints, strengthen bones, and provide a quick energy boost.
• Ghee & Wheat Flour: Provides sustained energy and healthy fats
• Dry Fruits (Almonds & Peanuts): Packed with protein, fiber, and essential vitamins (like Vitamin E), they boost immunity and keep you feeling satiated and energized.
• Dry Ginger Powder (Saunth) improves digestion and provides soothing relief from cold and flu symptoms.
• Jaggery (Gud)- rich in iron and minerals. It helps cleanse the body and naturally raises body temperature to combat cold.
Ingredients –
• Edible Gum (Eatable Gond): 1/4 cup (to be finely powdered)
• White Sesame Seeds: 2 tablespoons (dry roasted)
• Peanuts: 1/4 cup (dry roasted and coarsely ground)
• Almonds: 1/4 cup (dry roasted and coarsely ground)
• Melted Ghee: 1/2 cup
• Wheat Flour (Chapati Atta): 3/4 cup
• Dry Ginger Powder: 1.5 teaspoons
• Elaichi Powder (Cardamom): 5-6 (optional)
• Jaggery (Gud): 1/2 cup to 3/4 cup (as per your liking)
• Garnish: Sliced Almond and Pista
Recipe-
– Take 1/4 cup edible gum (eatable gond) in a blender jar make fine powder.
– Dry roast 2 tbs white sesame seeds, 1/4 cup peanuts, and 1/4 cup almonds – in a kadhai.
– Make sure it cools down and then coarsely grind it.
– In a kadhai, take 1/2 cup Melted Ghee, into that add 3/4 cup wheat flour ( chapati atta).
– On a medium flame, roast the atta till you get golden color and nice toasty aroma.
– Once it’s done, add Gond Powder and continuously stir the mixture, you will see gond powder mixture will become fluffy and double in size.
– At that time, keep the heat on the slow flame, add 1.5 tsp Dry Ginger Powder, almond and sesame seeds mixture, 5-6 Elaichi powder (optional).
– Mix everything well on slow flame only.
– Cook everything for 5 minutes, then add between 1/2 cup to 3/4 cup jaggery as per your liking.
– Continuously stir the mixture and let the jaggery melt. (Do not overcook the jaggery, just gently melt). – FLAME SHOULD BE ON LOW OR YOU MAY TURN OFF THE HEAT.
– Keep stirring the mixture, once everything is well combined, turn off the heat and pour the mixture into the plate.
– Spread the mixture evenly, garnish with sliced almond and pista and let it cool down for 5 minutes.
– Then cut the sukhai into pieces and then it cool down completely.
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Have one piece every morning to kickstart your day with a comforting dose of health!
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