It is said that a good and wholesome diet during the four months of winter called “Vasana“, maintains the health of the body throughout the year. With the onset of cold winter, the practice of making garam masala teja nuts and ghee jaggery-filled vasana has been going on for centuries in Gujarati and Marwaris. The Vedas also advise to consume energy and healthful food in winter season.
On cold days, our body consumes more calories to maintain its temperature, so it does not matter if we consume millet, ghee, jaggery, beans, dried fruits etc. in this season. In Ayurveda, there are special mentions that can be healthy in winter, which includes Methi ke ladu, Magaj ke laadu, adadia pak, Gond pak, Badam pak, Kharek pak, Salam pak etc.
It is customary to eat sesame and jaggery chickpeas or ladu during the winter season. Do you know the reason behind this? Sesame has an excellent substance to improve body health. Due to the high content of lime in sesame seeds, it is also beneficial for young children as it helps in proper bone development. Earlier, Vaidyaraj used to make winter vasanas and other seasonal items as per the requirement of the customer. Although, in Today’s age, modern young women do not want to fall into the trap of making Vasana and bought out such items from outside. However if such vasanas are made at home, it is very good for health and wealth too!.
So let’s make such Vasanas at home.
Gondpak: –
Ingredients:
- 200 gms Gond,
- 200 gms mava,
- 200 gms sugar,
- 150 gms ghee,
- 30 gms cashews,
- 30 gms almonds,
Preparation time 10 minutes
Method:
- First put ghee in a pan and fry the gond.
- Then put two teaspoons of ghee in a pan and cook on low heat for five minutes.
- Take sugar in a pot, add enough water to dissolve the sugar and make syrup evenly.
- Once the syrup is done, add mava, glue, cashew nuts, almonds, ghee and pour it in a chopped plate.
Benefits:
- Gund ladu is very beneficial for health and help in increasing immunity.
- It is Beneficial in reducing back and joint pain.
- It is also helpful in fighting the weakness of the body.
- If there is a lack of blood in the body, This item helps to recover the lack of blood problems in body.
Methi laddu:-
Ingredients:
- 3-4 Tablespoons of Ghee
- 1.5 Cups of Coarse Wheat Flour (Gehun ka Atta)
- ¾ Cup of Fenugreek Powder
- ½ Cup of Grated Dried Coconut (Suka Nariyal)
- ½ Cup of Poppy Seeds (Khus Khus)
- 3-4 Tablespoons of Grinded Edible Gum (Gundar)
- 1 Tablespoon Ganthola Powder
- 2.5 Tablespoon of Ginger Powder (Sonth)
- Dry Fruits
For Jaggery Syrup:
- 2 Tablespoons of Ghee1.5 Cups of Jaggery (Gud)
Method:
- Heat ghee and add wheat flour to it. Roast it well.
- Roast till it changes color.
- Now add grinded edible gum and mix well.
- Add grated dried coconut and poppy seeds. Mix well.
- Add dry fruits and mix well.
- You can add cashew nuts, almonds, raisins, etc.
- Roast everything well and then remove it in a bowl.
For the jaggery syrup
- heat ghee in another kadhai and melt jaggery in it.
- Once the jaggery is melted well add it to the previously prepared mixture and mix well.
- Add ganthola powder and dried ginger powder. Mix well.
- Now when the mixture is warm add fenugreek powder and mix well.
- Now prepare the ladoos from the mixture.
Methi na Ladu is now ready to serve
Benifites
- It helps with joint problems,
- Helps in digestive issues,
- It lowers blood sugar,
- It balances cholesterol and aids in weight loss.
- Ganthoda powder ( Indian long pepper) also adds spice to this laddu and helps improve digestion,treats heartburn, reduces mucus and protects from cold and flu.
- Gond ( Edible Gum) has a calming effect, boosts energy and strengthens the nervous system.
Adadiya pak: –
Ingredients:-
- 250 gms of lentil flour,
- 250 gms of powdered sugar
- 50 gms gond
- 50 gms crushed coconut,
- 25 gms ginger powder,
- 250 gms Ganthoda powder,
- 10 gms long pepper powder,
- 10 gms cardamom and javantri powder,
- 10 gms poppy seeds(khas-khas)
- 200 gms ghee,
- 1/2 cup milk.
Method:
- First heat two tablespoons ghee and 1/4 cup milk moderately.
- Take the flour in a plate, make a hole in between and add hot milk and ghee and mix everything lightly. Make it granular (like a bread crumb).
- Cover this mixture for 1 hour. Then stir in the wheat pasture. This will make granular flour.
- Now heat the ghee in a pan. Add flour and cook over low heat till the flour turns maroon.
- Once the flour is cooked, turn off the gas, add 4-5 tsp hot milk and stir
- Add fried gum, ginger powder, Ganthoda powder, crushed dry coconut,long pepper powder, cardamom(ilayachi) and javantri powder and poppy seeds in hot flour and stir for 1 minute.
- When the mixture cools down enough to handle, add powdered sugar and mix.
- The mixture can be poured into a plate and cut into squares or even molded to your liking.
Adadiya pak is ready to be served
Benifites:-
- Adadiya is one of the most important food items in winter.
- In Ayurveda, urad is considered to be nutritious, viscous, semen enhancer, enhances sexual potency, excretes bile, irritates bile, strengthens, tastes, enhances breastfeeding.
- The body is fortified by the excellent type of protein present in adad.
Badam pak: –
Ingredients:-
- Almonds, a little saffron, milk, sugar, ghee, cardamom powder.
Method:-
- To make an badam pak, first soak the almonds in warm water for two hours.
- In this way steeping in water makes the almonds soft and the upper skin can be easily removed.
- After two hours, take the almonds in a bowl and strain it. This water is also very healthy which can be drunk.
- Then take water from almonds in a clean cotton cloth, peel the almonds and dry the almonds with a cloth and let them dry for 10 to 15 minutes.
- Then add saffron buds in the milk for about 15 minutes. Soak it in milk.
- Then take the almonds in a mixer jar and make a smooth paste by finely crushing them.
- Prepare the syrup by stirring constantly. When the syrup is formed, add almond paste and saffron milk along with it.
- Then add ghee and cardamom powder and mix well. Stir until the pan sticks.
- The delicious “Badam pak” is now ready.
- Pour it into a plate garnished with ghee.
- Take a single dish or plate, tap it by hand and spread it evenly and let it cool down. After cooling, cut into small balls.
- Garnish this badam pak with nuts and give it to the children to eat.
