My blog site is not a cooking BlogSpot … but I couldn’t resist penning down this recipe … or medicine … or is it a sweet dish … ummn okay let’s call it my Mom’s Herbal Laddu!
The reason why I want to keep this recipe alive is not because it is very tasty or easy to make … in contrary this Herbal Laddu is actually not very good in taste and the procedure is very lengthy and intricate. But the reason is … First … I didn’t get this recipe anywhere on net and second this Herbal Laddu is a Laddu made especially for women’s postpartum period … this helps new Mom’s to regain the lost strength and helps her to rule the family once again … to get her back to her usual roaring spirit once again … yeah gals my Mom’s Herbal Laddu is that powerful!
I am sure Laddu would magnetize many sweet tooths like Ra’s … he couldn’t kept himself away from these Herbal Laddu’s despite of my Mom’s warnings … but trust me he never tried a second one after having that first .. so watch ya mouth guys !
Okay so without much ado (yup I watched entertainment ke liye’s first season with some interest) here goes the recipe …
Ingredients:
- 250g Khadi Methi (Fenugreek seeds )
- 250g Sonth (Dry Ginger)
- 250g Aami Haldi (Mango turmeric)
- 250g Mota Peepara
- 100g Patala Peepara
- 100g Jadi Peepara
- 50g Mool Peepara
- 100g Aswagandha
- 200g Satawar
- 250g khane ka Gond
- 50g Kamarkas
- 250g Ajwain
- 250g Karayat
- 0.5kg Makhana (Kamalgatta)
- 1.5kg Khaskhas (Opium seeds)
- 250g Mota Haldi
- 4kg Grinded Gud
- 0.5kg Chuhara (dry Date Palm)
- 2kg Badam
- 2kg kishmish (dry Grapes)
- 250g Pista
- 0.5kg Chironjee
- 4kg Cow's shudhdh Ghee (if possible made at home)
Procedure:
- Clean all the herbs in water and sundry it ... this may take 2-3 days, depending on amount of sunlight you are getting.
- Fry Ajwain and khaskhas in a pan.
- Deep fry Makhana in hot Ghee and keep it separately.
- Deep Fry all the herbs (except Kishmish) one by one separately in hot Ghee.
- Let all the fried herbs cool down then grind them separately one by one in your grinder or mixer, traditionally all the herbs are manually grinded using stone (Seel Batta).
- Cut Chuhara into small pieces.
- Now mix all the ginded herbs, fried Makhana and cut Chuhara in a big pan.
- After mixing well, put grinded Gud and Kishmish in between this mix and pour hot Ghee on the Gud and kishmish.
- Once Gud starts melting, mix eveything using big spoons (remember ghee you poured is very hot ... so do not use hands)
Now make gol gol Laddu's with this mix.
I have been eating these Laddu's since last two months ... two to three per day depending on my Moms memory ... and thank God ... Mummy told me yesterday only that she has just one more month of Laddu stock left in her big box.
