Afterbirth Recipe - Grandma's Tasty Recipes

The afterbirth recipe is a delightful treat you may not be familiar with, but trust me, it’s a game changer for snacking! It's a traditional Indian sweet often made for postpartum nourishment. Packed with wholesome nuts, seeds, and dried fruits, these ladoos deliver a nutritional punch while satisfying that sweet tooth. Let’s dive in and see how you can make this wonderful recipe at home, regardless of your kitchen skills.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 20

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

To create these delicious ladoos, gather the following ingredients:
2 - tbsp ghee
1 - cup walnuts, chopped
1 - cup almonds, chopped
1 - cup cashews, chopped
3 - tbsp pistachios, chopped
3 - tbsp pumpkin seeds
3 - tbsp sunflower seeds
2 - tbsp gond edible gum
1 - cup dry coconut, grated
1 - cup raisins
6 - anjeer dried figs
400 - grams dates paste
- ½ tsp cardamom powder
2 - tbsp poppy seeds for that extra crunch
- A pinch of salt to enhance overall flavor

Method

Step 1: Toast the Gond

In a frying pan, heat 2 tablespoons of ghee over low heat. Toss in 2 tablespoons of gond. Watch carefully as it puffs up and turns slightly translucent. This process might take a few minutes, but you want it to fully puff. Once it’s done, remove it from the heat and let it cool completely. Then, crush it lightly – not into powder, just enough to break it up a bit. Set aside.

Step 2: Roast the Poppy Seeds and Coconut

Now, in the same pan, dry roast 2 tablespoons of poppy seeds. Keep an eye on them; they’ll start popping soon. When they begin to pop, that’s your cue to add in 1 cup of grated dry coconut. Roast this mix until the coconut turns golden brown and releases a lovely aroma, about 3 to 5 minutes. Once it’s perfect, transfer the entire mixture to the same plate you set aside the gond and allow it to cool slightly.

Step 3: Toast the Nuts and Seeds

In the same pan, heat a couple of extra tablespoons of ghee. Add in 1 cup each of chopped almonds, cashews, and walnuts. Toss in 3 tablespoons of chopped pistachios too. Stir them around until they turn crunchy and golden brown. Next up, add 1 cup of raisins along with 3 tablespoons each of pumpkin and sunflower seeds. Keep roasting until the seeds are crunchy and golden. Like before, transfer this batch to the plate and let it cool completely.

Step 4: Combine and Flavor

Now, we’re moving on to the fun part. In a large kadai (wok), heat up 2 tablespoons of ghee. Add in your chopped dried figs (anjeer) and all that luscious dates paste. Cook this on medium heat while stirring frequently until the dates melt down into a smooth consistency. This will take about 5 minutes.

Step 5: Mix It All Together

Once the dates reach the right consistency, toss in your roasted nuts, seeds, and the previously prepared gond. Be sure to sprinkle in ½ teaspoon of cardamom powder and mix everything really well. The warmth from the mixture will begin to bind the nuts and seeds.

Step 6: Shape the Ladoo

While the mix is still warm but manageable, start shaping it into small ladoos (about the size of a golf ball). If it feels too sticky, dampen your hands slightly with water, which will help create a smooth ball. Place the finished ladoos on parchment paper to cool completely.

Notes

- Quality Ingredients: Use fresh, high-quality nuts and seeds for the best flavor and nutrition.

- Ghee Usage: If you're unsure about ghee, you can opt for coconut oil, but the taste will vary slightly.

- Storage Method: For best results, store your ladoos in an airtight container in the refrigerator for extended shelf life.

- Temperature Check: Always let your mixture cool slightly before shaping into ladoos; this prevents burns and makes it easier to form.

- Experiment: Don’t be shy about substituting ingredients or adding new ones like dried apricots or cranberries for different flavors!