In the last blog, we saw the importance and benefits of 6 different tastes in our diet. Today I bring you one recipe which incorporates all the 6 tastes of Ayurveda. This recipe is a hidden gem from my mom’s kitchen.

These laddus have tremendous nutritional and health benefits. They balance all the 3 doshas like Kapha, Pitta, and Vata. They are a bit bitter but very tasty. Make sure that you only consume 1 a day, preferably in the morning.

I have added several known ingredients to this laddu like almonds, walnuts, cinnamon, cardamom, cashew nuts, poppy seeds, roasted dry coconut, organic cow ghee, buckwheat flour, almond flour along with some not so known ingredients. As we are aware of the benefits of known ingredients already, I am going to give details about the benefits of not so known ingredients like Soonth ( Dry ginger powder) which adds the spice to this laddu is anti-inflammatory, improves digestion, reduces mucus and protects from cold and flu, lowers blood sugar and facilitates weight loss. Methi powder ( Fenugreek Powder) adds bitterness and is rich in fiber and protein. It helps with joint problems, digestive issues, lowers blood sugar, balances cholesterol and aids in weight loss. Ganthoda powder ( Indian long pepper) also adds spice to this laddu and helps improve digestion, treats heartburn, reduces mucus and protects from cold and flu. Gond ( Edible Gum) has a calming effect, boosts energy and strengthens the nervous system. It balances the heat of Soonth and Ganthoda. Poppy seeds have high levels of fiber, Vit B, Calcium, Phosphorous, Iron, Magnesium and zinc. I have replaced whole wheat flour with buckwheat flour and hence these Laddus are gluten-free. Buckwheat is a rich source of dietary fiber, protein and is gluten-free.

Recipe makes almost 150 bite-size laddus. They can be stored in airtight container for 3 plus months so that they can last you through the whole winter. This recipe is not hard at all to make and take about 30 minutes. You can also buy these laddus from the store but I prefer to make them on my own so that I can control the quality.

Recipe:-

1 cup organic buckwheat flour ( Instead of whole wheat flour, I have taken Buckwheat flour)

1 cup organic almond flour

1/4 cups organic almonds

1/4 cups organic walnuts

1/4 cups organic cashew nuts

1/4 cups organic pistachios

1 cup toasted and shredded coconut

1 cup Soonth ( Dry ginger powder)

1 cup methi powder ( dry fenugreek powder)

1/2 cup Ganthoda powder ( Powder of Indian long pepper)

1 cup Gond ( Edible gum)

1 tablespoon Cinnamon

1 tablespoon Cardamom

1/3 cup poppy seeds

1.5 Cups of organic cow ghee

1.5 cups of natural unprocessed Jaggery

Method:-

In a large saucepan, take 2-3 tablespoons of cow ghee and heat on medium flame.

Once the ghee becomes warm, add Gond( Edible gum) and let it roast in the pan till all of it pops like popcorn. Once all the Gond has popped, remove the cooked Gond on a plate.

Now in the same pan, dry roast Buckwheat flour till you can smell the cooked flour or it becomes a little bit darker in color. Now remove the flour on a plate.

In the blender, add all the almonds, cashew nuts, walnuts, pistachios, roasted coconut, and cooked edible gum and blend it till it becomes a coarse powder.

Transfer everything from the blender to a large mixing bowl.

Now add roasted Buckwheat flour, Soonth, Ganthoda, Cinnamon, Cardamom, poppy seeds to the mixer in the mixing bowl and mix properly.

Take 1.5 cups of ghee in a saucepan, heat on medium flame and add jaggery. Once the jaggery starts melting, turn off the gas and immediately remove the pan from the gas. Stir well till both ghee and jaggery has completely blended and jaggery lumps have disappeared. Pour this in the mixing bowl over all other ingredients. Mix properly and roll small balls with hand. Store in the refrigerator in an airtight container.

Enjoy. Just 1 per day, preferably in the morning.