Good neighbors make life fun!!! I truly believe that life is hell if your next door Homo sapiens have not evolved to be at the same page as you! I somehow, have been counting my blessings twice when it comes to all my present and past neighbors. When my last neighbors moved out-of-state, I thought, with a very heavy heart “Gosh, where will I find such good people again?” And now, when I am in the midst of some very wonderful, fun-loving people one more time, I pinch myself from time to time just to make sure, it’s not a dream.
Growing up, we had some of the best neighbors one can ever hope for. We did all the typical Indian-neighbor stuff with them. From borrowing sugar to passing goodies back and forth, exchanging recipes and gossiping over the common wall, celebrating festivals together, jumping over the wall to play hop scotch or badminton and even Antaakshri on some lazy days. We had a table tennis table in our home and it has stood the testament to the countless number of hours we have spent playing the darn game. Yup, fun times, for sure.
On one such goodies exchange occasion, we got plate full of these beauties to taste. And ever since then, it’s been at the back of my mind. So when this time, as soon as fall ended, I asked my mom to get the recipe of Aunty B’s special Gond Giri ki barfi or Ladoo. Aunty B was gracious enough to share it with me and I have already made them twice this season. It is extremely healthy and a must for kids in winters. Not to mention, it is very easy and fool-proof too. Thank you Aunty B for this fab recipe! It will be truly cherished.
- 100 gms Gond (Edible Gum)
- 100 gms dry Coconut Powder
- 100 gms Whole Wheat Powder
- 150 gms Khoya
- 150 gms Ghee
- 60 gms Pistachios, coarsely powdered
- 60 gms Almonds, coarsely powdered
- Silver Varak for garnish
- 250 gms Sugar
- 1/2 cup Water
- generous pinch of Cardamom powder
- 1 tbsp. Ghee
- 1 tbsp. Lemon juice
- In a pan, add sugar, water and cardamom powder. Boil until it is one string consistency.
- Turn off stove. Add ghee and lemon juice and let it come to room temperature.
- In a wok, add all the ghee on medium high heat. Fry Gond once ghee is hot. Strain out all gond.
- In remaining ghee, fry the whole wheat powder until nicely roasted.
- Dry roast the coconut powder until light brown. Keep aside and add 50 gms almond powder and 50 gms pistachio powder (save 20 gms nut mix for garnish) and roast until raw flavor is gone.
- Grate Khoya and roast it in wok until its soft.
- Let everything cool down to room temperature and then mix everything together.
- In a 8*8 dish, pour the barfi and smooth it out. Add the remaining nut mix all over and apply Varak. Let it set and then cut into pieces. Enjoy.
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