DRY GINGER OR SONTH KE LADDOO

Desi things are eaten a lot to keep the body warm in winter. At the same time, laddoos of jaggery and dry ginger make plenty in villages, especially during winter. Feeding these laddus to the mother after delivery removes her weakness. Good for everyone, provided it is consumed in the right amount. In this article, we are going to tell you 5 such benefits of dry ginger, due to which you should make them part of your diet in winter. So let’s know which are the advantages. 

Relief from common cold is common in the winter season or a runny nose is common. But a little cold air can often make you sick. So to avoid this condition, try to eat dry ginger laddus with dry ginger powder. This laddu has anti-inflammatory properties and when eaten with warm water, it helps you get instant relief from cold and flu. To avoid cold or cold or to lose weight, drink honey and cinnamon water boosts immunity. 

Currently, we are all taking care of our immunity more than ever. With no permanent treatment available for corona viruses at the moment, we must adopt our own method to keep our immunity strong and agile. Dry ginger ladders have anti-bacterial properties that help to increase immunity. 

Many people have digestive problems during winter. If this happens to you too, then take dry gourd ladoos to keep away the acidity and gas. Dry ginger laddus is used to keep digestive diseases away from the dead. Be sure to drink radish juice in winter, then see its benefits. 

After delivery are very beneficial for increasing the production of breast milk after post pregnancy and removing weakness. Along with the iron, calcium, vitamins and minerals in it, which contains up to 200-300 calories in high amounts, it is good to consume it after delivery. Do not avoid buttermilk in winter, do not get cold and cold, so know how to drink in this way. 

How to make grated laddo 

Ingredients 4 servings

• 1/3 cup (25 grams) ginger 
• 1 cup dry cooked coconut grated 50 gm 
• Native ghee 1 / 4 cups (35 grams) 
• Almonds 1/4 cup (50 grams) 
• Gum 250 grams 
• Jaggery 10-12 
• Pistachios 10-12 
• Cashews 1/2 teaspoon 
• Turmeric powder 2 teaspoon

Method – How to make Sonth ke laddu?

• Prepare the gum by breaking it into small pieces. Put the almonds in the mixer and grind them. Cut the pistachios thinly.
• Put ghee in the pan and heat it, save some ghee, heat the ghee in medium and roast the gum on a slow flame, the glue becomes four times in size, take out the roasted gum in a separate plate. Add flour to the remaining ghee and roast it on medium and low flame till it turns brown. Take out the roasted flour in a separate plate.
• Put 2 spoons of ghee in the pan and let it melt, add dry ginger to the ghee and fry it for a little over 1.5 minutes on a low flame, take out the roasted ginger in a roasted flour plate. When the roasted gum cools, grind it in a plate with the help of a rolling pin.
• Put finely broken jaggery in the pan and let the jaggery melt on a low flame. Turn off the gas when the jaggery melts, add flour, dry ginger, gum, almond powder, coconut and pistachios in the melted jaggery and mix them well until they get mixed well, remove the pan from the gas, tie the ladoos in the mixture only Take.
• Take a little mixture in your hand, and press it to make round laddus, there are dry gourd ladoos, make them little by little, prepare laddus in the same way from all the mixture, with this mixture 18 laddus will be prepared. Leave the ladoos in the open air for 2-3 hours, the ladoos will be dry, keep the ladoos in a container and keep eating for 2-3 months.

Suggestion:

• Dry ginger laddus are made by adding mawa, but the laddus made with mawa have a shorter shelf life.
• You can also make powdered sugar, tagar or boora instead of jaggery, you can make more or less sweet as per your preference.
• You can make more or less dry fruits according to your preference, you can take the nuts which you like, you can remove the ones which do not like.