3 winter laddoo recipes to treat joint pain and build immunity

01​Bid goodbye to joint pain with these laddoo recipes

Come winter, come health issues like back pain, joint pain and flu. Your immunity eventually gets compromised due to a change in weather. While staying warm and protected is necessary, certain diet changes can help you prevent joint pains and bolster immunity. Try these winter special laddoo recipes to beat the chill and stay warm from the inside.

by Shifa Khan

02​Gond ke Laddoo

Ingredients

250 grams whole wheat flour

100 grams gond - fried

200 grams powdered sugar

2 tablespoons almonds - fried

2 tablespoons cashews - fried

2 tablespoons raisins

1 teaspoon green cardamom powder – optional

175 grams desi ghee + 4 tablespoons at room temperature

3 tablespoons peanut butter

Method

In a pan, take ghee and melt it on low flame. Add 2 cups whole wheat flour and mix flour well with ghee.

Meanwhile when atta is getting roasted, add fried nuts in a grinder jar or spice-grinder. Also add the fried gond in a dry grinder jar. Pulse and grind to a semi fine or coarse powder. Crush gond in grinder.

Roast atta till its color changes and you get a nutty aroma. Then stir nonstop when you see the flour change its color.

Stir and roast till the atta becomes golden or brown. Switch off the heat. Keep the kadai down and raisins and cardamom powder. Next add the powdered sugar and peanut butter. Add the crushed gond and nuts mixture.

Begin to mix with a spoon. While mixing, break the sugar lumps if any in the ladoo mixture with a spatula or spoon. Mix very well.

When the laddu mixture is still hot and at moderate temperature, take a heaped size portion of it in a spoon or in your palms. Shape it in a round ladoo.

Make medium sized ladoos from this whole mixture. Store them in an airtight steel container (steel dabba).

They stay good for a couple of months. Serve Gond ke Laddu just by itself or with some hot or warm milk.

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03

​Methi Laddoo

Ingredients

Methi/ Fenugreek Seeds-50gm

Milk-1cup

Wheat Flour-150gm

Ghee-3/4cup

Peanut Butter – 2 tbsp

04/6​Dry Fruit Laddoo

06/6​Protein Laddoos

Ingredients

2 cups dry roasted Oats

1 cup dry roasted mixed seeds and chopped dry fruits

½ cup dried cranberries

Ground dates paste

½ cup Peanut Butter

04/6​Dry Fruit Laddoo

Ingredients

Peanut Butter - 1/4 Cup

Jaggery - 260 gms

Sesame Seeds - 1/4 Cup

Poppy Seeds - 1/4 Cup

Dry Coconut - 1/2 Cup, grated

Fox Nuts - 1 Cup

Almonds - 1/4 Cup

Dry Ginger Powder - 1 tsp

White Pepper - 1 tsp, coarsely ground

Nutmeg - 1 tsp, grated

Cardamom - 1 tsp, coarsely ground

Method

Dry roast 1/2 cup of sesame seeds, 1/2 cup of poppy seeds, 1/2 cup of grated dry coconut, 1 cup of fox nuts, 1/4 cup of almonds, 1/4 cup of peanuts separately till puffs up, change color slightly and become aromatic.

Grind all the roasted dry fruits coarsely. Start with the one roasted first, coarsely grind sesame and watermelon seeds together. Grind narial & poppy seeds together, fox nuts (Makhana) separately, and almonds & peanuts together. Mix ground dry fruits together in a bowl.

Cut 260 grams of jaggery into pieces. Add the jaggery pieces and 3 tbsp of water to the Kadai and melt jaggery over medium heat. Stir the jaggery occasionally and break the jaggery chunks with a spatula.

Once the jaggery melts and you can see foam in the syrup, turn the flame low and add spices. Add 1 tsp of sonth powder (Dry Ginger powder), 1 tsp of coarsely crushed white pepper, 1 tsp of grated nutmeg, 1 tsp of coarsely crushed cardamom, and mix everything well.

Mix ground dry fruits in the jaggery syrup and turn off the flame. Take the mixture out in a bowl and add peanut butter and allow it to cool down. Bind the laddus when the mixture is warm enough to be touched with bare hands.

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05/6​Til Laddoo

Ingredients

1 – Grated coconut

150g – Grated jaggery/organic jaggery powder

20g – Sesame Seeds

1tsp – Cow ghee

Peanut Butter