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Dusk at Alvisio Marina Park


I know (I know!) it has already been 7 days into the month and my fingers are itching to type out my first post for October. This time though, honestly, my lazy self is not to be blamed. It just so happened that without any prior warning, the week turned out to be super busy both at work and home. Our upcoming trip to Albuquerque and the sudden decision to move has starved my calendar of any recreation time. I hardly find any time to cook these days. But then I couldn’t resist from sharing something that I had prepared a few weeks back but couldn’t post yet. And since the Navrati, DP, Dussera festivities are just a fortnight away, there can be no better time to post this atta gond laddu recipe than now. {Silently praying: Jo hota hai, acche ke liye hota hai – Whatever happens, happens for good}. Also, as the name suggests, Atta Gond Laddus are made with edible gum and specially prepared during winters for instant energy and warmth. These are exceptionally crunchy and serves as excellent alternative to besan laddus.

Also, I am sharing, above, one of the nature pictures clicked by T. A few days back, we visited Alvisio Marina Park to witness the cosmos’s biggest offering – Sunset and Moonrise. Synchronous but with opposite purposes. One says goodbye and the other says hello. Occurring all at the same time. More of T’s clicks are housed at Pratikriti

The sky losing its orange glow,
Somehow makes me feel low
Now the birds are returning to their home,
Asking why are you still away from your own?
The wind is getting crisp and cool,
Filling the sudden darkness around me and you
The warm water turns calm and quiet,
Making me button up and stay tight
And there comes some relief, some light, as the moon rises,
Says, yes I will hold you tonight, but only until the Sun reprises.

This is a impromptu attempt to capture and reflect my feelings at dusk. But truly it is one of the most beautiful moment of the day. It brings one closer to nature and self. It inspires to believe, hope, cherish, have a purpose and contentment. One such evening with nature just helped me set the right mood for the upcoming festivals – the time for sharing and giving. You folks have a brilliant beginning to the festive season! So long 135.. Until next home!

Atta Laddu

Gond (gum) chunks


Atta (wheat flour) and sliced badam (almonds)

Churn gond (gum) chunks to turn into powder


Heat atta flour with ghee until dark brown; add powdered gond


Add sliced almonds to gond atta dry fry mix


  • Preparation Time: 0 min
  • Cooking Time: 20 – 25 min
  • Cooling Time: 30 min – 45 min
  • Recipe Level:  Easy
  • Serves Many
  • Source: Mummy
  • Cuisine: Indian
  • 2 big cup heaped with atta or wheat flour
  • 2 -3 cups of ghee or classified butter
  • 1 – 1.5 cups of ground sugar
  • 50 gm of ground gond or edible gum
  • Almonds for garnishing
  • In a Kadhai, add atta flour and fry on low to medium heat.
  • Unlike besan, atta heats up quickly and turns into darker shade of brown.
  • When atta starts frying, add ghee little by little and keep stirring.
  • Add just enough ghee to ensure it doesn’t start floating in the kadhai but instead gets absorbed by atta.
  • Keep frying until color changes from semi atta white to sand to dark brown. But not overburnt.
  • Add powdered gond when atta is fried enough and emits out distinct roasted odor.
  • Mix well and fry for couple of more minutes.
  • Put off the heat and let atta cool to room temperature.
  • Add almonds after cooling. Mix well.
  • Now add sugar and use hands to mix well.
  • Just like Besan Laddu, make round laduu or square barfi.
  • Garnish with powdered almonds. (Optional)

Make round Laddu and garnish


Mad Notes:
  • Unlike besan laddu, these are less sticky and more firm because of besan vs atta texture and absorbent properties. Also, atta heats up quickly and turns into darker shade of brown when compared to besan.
  • Make sure gond -gum- is powdered enough else it will stick in the mouth while eating.
  • Mix sugar only when dry fried atta is cooled down else it will float in the kadhai.
  • Store in airtight container. Good for 3-4 weeks.