Gond halwa recipe | gond ka sheera | Wheat gond sheera

This is a healthy and delicious winter-special halwa recipe made from wheat flour, gond (edible gum), and jaggery, flavored with cardamom powder, dry ginger powder, and nutmeg powder. Traditionally, gond is combined with various types of flour to make ladoos or barfis. However, it can also be adapted to prepare halwa or sheera, which is both easy and quick to make. This dish is particularly prepared during winter to provide essential energy, warmth, and nourishment to the body. Rich in calories and nutrients, it is ideal for kids and elderly people alike.

With minimal ingredients, this halwa can be made in just 15 minutes without much effort. This winter, give this recipe a try and savor its melt-in-your-mouth goodness with family and friends!

1. Proportion of Ingredients: Use equal proportions of flour, ghee, and jaggery (1:1:1). For a coarse texture and enhanced taste, I use wheat flour with a bit of semolina (rava) and gram flour (besan). For gond, I prefer using bavdiyo gunder, a variety suitable for both men and women, but any type of gond can be used.
2. Roasting the Flour: Roast the flour on low heat until it changes color, becomes aromatic, and releases ghee from the sides. Add ghee in batches to ensure the flour absorbs it well and puffs up.
3. Cooking Gond: Fry the gond on low to medium heat until it puffs up. If it doesn’t puff, it may remain sticky and unpleasant to chew. Alternatively, you can crush the fried gond into a fine powder for a smoother texture.
4. Dry Fruits: Roast dry fruits on low heat for a crunchy bite. Add your choice of dry fruits and adjust the quantity based on your preference.
5. Sweetener: I use jaggery in this recipe, but sugar can also be substituted. Melt the jaggery in water and add the hot jaggery syrup to the roasted flour mixture. This helps the flour absorb it easily, making the halwa soft and moist.
6. Storage: Gond halwa has a long shelf life. Store it in an airtight container, and it will stay fresh for 15-20 days during winter.

Please do visit my other related recipe collection like

• Dhokla / Muthiya / Handvo
• Street food recipes
• thali recipes collection

Recipe video

Gond halwa recipe | gond ka sheera | Wheat gond sheera

Author Nehas Cook Book

4 from 1 vote

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert, Indian sweets

Cuisine Indian

Servings 6 servings

Ingredients

 

1x2x3x

• ▢ ½ cup wheat flour
• ▢ ¼ cup rava
• ▢ ¼ cup besan
• ▢ ¼ cup gond
• ▢ 2 tbsp almond slits
• ▢ 2 tbsp cashews slits
• ▢ 2 tbsp kismis
• ▢ 1 cup melted ghee
• ▢ 1 cup jaggery
• ▢ 2 cup water
• ▢ 1 tsp cardamom powder
• ▢ 1 tsp dry ginger powder
• ▢ ¼ tsp jayphal powder

Instructions

• Take 1 cup flour mixed with ½ cup wheat flour, ¼ cup rava, and ¼ cup besan. Keep it aside.
• Now, in a pan, take 2 ladles of ghee from 1 cup ghee. Add ¼ cup gond and fry it on low-medium flame until the gond is completely puffed up. Remove it onto a plate and set it aside.
• Next, add 2 tbsp almond slivers, 2 tbsp cashew slivers, and 2 tbsp raisins. Roast on a low flame and remove onto a plate.
• Then, add 2 ladles of ghee to the pan, add the flour mixture, and roast it on a low flame.
• Gradually add the remaining ghee and roast the flour on a low flame until it turns a biscuit-golden brown color and becomes aromatic.
• In another pan, add 2 cups of water and 1 cup of jaggery. Mix well and cook until the jaggery completely dissolves.
• Pour the jaggery water into the roasted flour mixture and mix well.
• The flour will absorb the water completely. Add the remaining ghee along the sides and roast the sheera on a low flame until it starts to release ghee and leaves the sides of the pan.
• Finally, add the fried gond and dry fruits. Also, mix in 1 tsp cardamom powder, 1 tsp dry ginger powder, and ¼ tsp nutmeg powder. Mix well.
• Gond halwa is ready. Serve it or store it in an airtight container.

Notes

1. The proportion of flour mixture, ghee, and jaggery should be equal, i.e., 1:1:1.
2. Adding rava to wheat flour gives a coarse texture to sheera, while besan enhances its taste.
3. Fry gond on medium-low flame until it becomes crisp and completely puffs up.
4. Gond boosts immunity and helps to fight against diseases.
5. Gond strengthens bones, provides energy to the body, and relieves all types of weakness.
6. Gond is very beneficial for women after delivery and increases milk production for the baby.
7. Add ghee into batches while roasting the flour.
8. The proportion of water should be double that of jaggery.
9. Add hot jaggery water to the roasted flour so that the flour absorbs the hot water and puffs up.
10. Add ghee to the sides of the sheera and roast it on a low flame.
11. Gond halwa taste great when it serve hot.

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