• 3 tbsp edible gum (gaund)
  • 4 1/2 tbsp ghee
  • 1 1/4 cups whole wheat flour (gehun ka atta)
  • 1/2 cup powdered sugar
  • 1/2 tsp cardamom (elaichi) powder
  • ghee for deep-frying


  • Heat 3½ tbsp of ghee in a broad non-stick pan, add the whole wheat flour and roast it over a medium flame for 6 minutes, while stirring continuously. Keep aside to cool completely.
  • Heat the ghee for deep-frying in a deep non-stick kadhai and deep-fry the gaund till the pieces puffs up. Drain on an absorbent paper and keep aside.
  • Combine the powdered sugar, fried gaund, cardamom powder, remaining 1 tbsp of ghee and roasted whole wheat flour in a deep bowl and mix well.
  • Divide the mixture into 15 portions and shape each portion into a round ball.
  • Serve or store in an air-tight container.

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