Description:FIELD OF THE INVENTION
The present invention relates to the field of functional foods and nutraceutical formulations, specifically designed for maternal health. More particularly, it pertains to a nutrient-rich edible composition in the form of a traditional Indian sweet (laddoo), formulated to support postpartum recovery in women. The invention combines scientifically-backed ingredients and traditional Ayurvedic knowledge to promote healing, enhance lactation, boost energy levels, and restore vital nutrients lost during childbirth.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Indian culture has consumed Ladoo as a traditional sweet dessert throughout decades as this dessert serves purpose in medical wellness practices and religious events and festivities. Ladoos evolved as wholesome sweets that combined ghee, jaggery and almonds to benefit health because these elements traditionally supported vitality after childbirth as well as immunity during winter months. Different sections of the Indian population utilized available local ingredients to modify their ladoo preparations while seeking better dietary benefits after the traditional recipe evolved through time. Ladoos from commercial production concerns more about price consistency while extending their durability than maintaining their medical benefits. The contemporary commercial ghee manufacturing process uses artificial flavors and preservatives to create hydrogenated oil that can present harmful effects on human health. The consumption of processed foods by pregnant women exposes them to multiple health complications which generate excessive weight gain and digestive problems and increase their risk of gestational diabetes. The commercial production of ladoos includes poor nuts combined with synthetic coloring agents that diminish essential nutrients throughout the product. These products contain stabilizing agents that use emulsifiers which may cause allergies leading to enduring health dangers. The home-made ladoo serves as an advantageous nutritious choice for purchased pastries because it combines crushed sugar, wheat flour, ghee and spice ingredients including ginger powder, cumin, crushed coconut powder, cashews, almonds, raisins and fox nuts with acacia gum. Ladoos baked at home lack the detrimental fats along with hazardous chemicals and harmful preservatives that generally appear in mass-produced versions. The combination of pure ghee with cashews and almonds together with fox nuts offers important fat substances to help brain development during birth while aiding bone strength and immune system growth. The digestive system receives support from ginger powder and cumin powder which also minimize pregnancy-related nausea. Wheat flour and dry fruits blend together to avoid constipation since their fiber content aids digestion processes. The food ingredient acacia gum continues benefiting health while strengthening food texture. The traditional ladoo provides expectant mothers with an energizing snack because it contains natural energy-boosting properties.
The wheat flour in this dish provides sustained energy from complex carbohydrates while offering necessary fiber which prevents digestive issues experienced by expectant women. Consuming ghee which contains healthy fats helps the fetus develop a healthy brain while enhancing immunity and improving both food breakdown and maternal joint and skin health. The moderate consumption of crushed sugar provides swift energy benefits and meets your cravings for sweetness. The medicinal properties of ginger powder include anti-nausea benefits as well as digestion support and anti-inflammatory properties for morning sickness treatment. The crushed coconut powder supplies beneficial nutrients for immunity support and metabolism increase because it combines antioxidants with fiber as well as healthy fatty acids. Women who have given birth can utilize cumin for breast milk production as well as to treat digestive issues and reduce bloating with possible effects on nutrient uptake. Cashews contain magnesium which supports two primary functions such as sustained bone development and heart operations and dietary protein delivery. The combination of almond proteins and fat as well as vitamin E assists fetal brain growth and enhances skin wellness and provides sustained energy. Pregnant females require raisins for their blood circulation benefit which also supports digestion alongside protecting against anemia because these dried fruits offer iron and fiber contents. The combined calcium content with antioxidants found in fox nuts (makhana) offers support for healthy kidney function and blood sugar regulation besides benefiting bone health. The acacia gum substance in gond serves as a time-tested remedy for pregnant women because it helps build their body strength in addition to enhancing digestion and improving immunity and delivering essential warmth and vitality.
The health advantages of our premium ladoo result from its pure healthy substances because most market-available ladoos contain refined sugar with unhealthy fats and preservatives. The product provides benefits beyond energy retention because it consists of safe natural ingredients which enhance digestion and positively affects bone health and fetal development. A suitable serving size of our ladoo serves as an ideal nutritious treat for expectant mothers by helping to develop both fetus and mom.
A texture of base emerges when roasted wheat flour combines with crushed sugar to form a smooth fine grain that dissolves on tasting. The mixture receives its fluid consistency primarily from ghee whereas its smooth consistency remains free from excessive oiliness. The semi-solid texture of roasted wheat and crushed sugar gives rise to a smooth fine grain which dissolves on taste while almonds and cashews contribute sensuous crunch to each bite and raisins add chewy richness. Raw fox nuts pair beautifully with smooth ladoo texture because their crispness combines harmoniously with the melting texture. The addition of crushed coconut powder gives the dish a delicate fibrous texture which deepens both the flavor and chewiness of the other components. Roasted acacia gum brings a broken brittle texture to ladoo that dissolves progressively as it enhances the sweet caramelized state of crunch. The ladoo presents an initial crumbly texture followed by robust crushing from nuts and fox nuts while raisins and coconut create chewy notes. Each mouthful of these nourishing ladoos features balanced textural elements which produce a combination of richness and ease of digestion and makes them particularly beneficial as an energy-providing comfort food for pregnant women.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US20180368457A1: relates to a low calorie, low glycemic index (GI), and sustained energy release sugar composition comprising a combination of isomaltulose, trehalulose and D-allulose; at least one of the following: essential trace elements, soluble oligosaccharides and bulking agents; and optionally, one or more nutritive sweetener for use in a food and beverage product.
Another patent US6716462B2 provides appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.
Another patent US20210068439A1 provides to methods and nutritional compositions for promoting or maintaining postpartum maternal health. The nutritional composition can include sialyllactose, a source of long chain polyunsaturated fatty acids (“LCPUFAs”), a probiotic, such as Lactobacillus rhamnosus GG (LGG), a nut extract, turmeric, fenugreek calcium and/or vitamin D. The nutritional composition is suitable for administration to postpartum mothers. Additionally, the disclosure provides methods for preventing or reducing the severity of postpartum depression and/or anxiety. The nutritional composition(s) provided herein can comprise various combinations of ingredients that provide additive and or/synergistic beneficial health effects to postpartum mothers.
Another patent US6517861B2 relates to an herbal dietary supplement composition for lactating mothers, comprising the required quantum of one or more herbs selected from Groups A to D, wherein the herbs from Group A being comprised of medicinal plant materials having galactagogue properties, Group B being comprised of medicinal plant materials having adaptogenic and anti-stress properties, Group C being comprised medicinal plant materials having hepatoprotective properties and Group D being comprised of medicinal plant materials having digestive and appetite improving properties, along with a required quantum of additives selected from nutritive flour and optional frying, flavoring, coloring and dressing agents, and a process for preparing the composition.
Another patent CN102552485A provide a heath-care product for postpartum recovery and a preparation method thereof. The health-care product is prepared from glabrous sarcandra herb, uncaria rhynchophylla, mappianthus indies, honeysuckle, schizophragma integrifolium and pomoben; and the health-care product has the health-care effects of warming uterus and eliminating cold, tonifying qi and regulating blood conditions, diminishing inflammation and killing bacteria and the like, can eliminate extravasated blood remained in the bodies of puerperae, adjust metabolism and functions of internal organs, promote blood circulation, particularly the blood circulation of the abdomens and reproductive organs, strengthen contraction force of the abdomens, uteri, vagina skin and muscle, and promote the recovery of physiological functions of puerperae so as to make bodies of puerperae restore to a preconception state.
Another patent WO2020074952A1 provides a pharmaceutical composition comprising zinc, leucine, and omega-3 fatty acids, formulated for oral delivery; a kit comprising the pharmaceutical composition; and methods of promoting recovery of pelvic floor muscles in a postpartum female subject and of treating pelvic floor dysfunction in a female subject by administering the pharmaceutical composition to the subject.
OBJECTS OF THE INVENTION
Main object of the present invention is to nourish & heal laddoo: a power-packed treat for post-pregnancy recovery.
Another object of the present invention is to restore strength and vitality in postpartum women by providing an energy-dense formulation made from natural ingredients.
Another object of the present invention is to promote lactation through the inclusion of galactagogue ingredients such as cumin, dry ginger, acacia gum, and fox nuts.
Another object of the present invention is to support digestive health and metabolism using traditional herbs and spices with carminative and anti-inflammatory properties.
Another object of the present invention is to improve immunity and reduce postnatal fatigue by incorporating dry fruits, nuts, and seeds rich in essential vitamins, minerals, and antioxidants.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention relates to a nutritionally enriched food composition formulated as a traditional Indian sweet known as a laddoo, specifically designed to support the recovery and nourishment of women during the post-pregnancy period. Named “Nourish & Heal Laddoo,” the formulation combines wheat flour, clarified butter, powdered sugar, dry fruits, seeds, and therapeutic herbs such as dry ginger, cumin, acacia gum, and fox nuts. These ingredients are carefully selected for their proven benefits in aiding digestion, boosting energy, promoting lactation, and enhancing immunity. Prepared using a precise roasting, grinding, and mixing process, the laddoos are shaped while warm and stored for convenient consumption. Free from artificial preservatives, this natural, preservative-free product provides a safe, delicious, and effective way to restore strength, replenish nutrients, and promote holistic healing in postpartum women.
Herein enclosed a vegetarian Galouti kebab comprising of Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
A method for preparing the vegetarian Galouti kebab comprising the steps of:
soaking a mixture of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal for 8 to 9 hours;
boiling the soaked pulses along with ginger, garlic, onion, khada garam masala potli, and salt;
soaking soyabean granules in hot water separately;
grinding the boiled pulses, green chilies, onion, and garlic into a thick paste after removing the khada garam masala potli;
heating mustard oil in a pan, adding sabut jeera, chopped onions, turmeric powder, coriander powder, kutti red chilli, and garam masala powder;
mixing the prepared paste and soaked soyabean granules with the sautéed spices, followed by the addition of chaat masala, amchoor powder, kewra drops, kesar water, and salt to taste;
incorporating roasted gram flour as a binding agent to obtain a uniform dough-like consistency; and
shaping the mixture into kebabs and shallow frying them on a non-stick pan using minimal oil.
The soyabean granules are soaked in hot water for a duration sufficient to soften them before mixing with the ground pulse paste.
The khada garam masala potli is used during boiling to infuse traditional Indian flavors and is removed prior to grinding.
The kewra water and kesar water are added in the final mixing step to enhance aroma and flavor of the kebab mixture.
The kebabs are shallow fried using minimal oil on a non-stick pan to provide a healthy cooking alternative while retaining desired texture and mouthfeel.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 A prepared laddoo
Fig. 2 XRD analysis of power packed laddoo
BRIEF DESCRIPTION OF THE TABLES
Table 1 Nutritional value analysis
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the present invention discloses a nutritionally balanced and energy-rich edible formulation in the form of a traditional Indian sweet, laddoo, specifically designed to support post-pregnancy recovery in women.
In some embodiments of the present invention, this invention, named “Nourish & Heal Laddoo,” is composed of a synergistic blend of natural ingredients including wheat flour, clarified butter (ghee), powdered sugar, dry ginger powder, cumin powder, dry coconut, cashews, almonds, raisins, acacia gum (gond), and fox nuts (makhana).
In some embodiments of the present invention, the preparation involves roasting 1 kg of wheat flour in 1 kg of clarified butter over low heat until golden brown and aromatic. After cooling, 1 kg of powdered sugar is added and mixed thoroughly. Separately, fox nuts and acacia gum are roasted in ghee until crisp, then ground into a fine powder.
In some embodiments of the present invention, dry coconut, dry ginger, and cumin are also ground into a uniform powder. Cashews and almonds are chopped into small pieces. These ground and chopped components, along with raisins, are then added to the flour mixture and mixed thoroughly. While the mixture is still warm, it is shaped into round laddoos. If the mixture is too dry to bind, a small amount of melted ghee is added.
In some embodiments of the present invention, the laddoos are allowed to cool completely and are stored in airtight containers. This composition provides a holistic combination of macronutrients and micronutrients essential for postpartum recovery.
In some embodiments of the present invention, it aids in restoring energy, enhancing lactation, improving digestion, strengthening immunity, and supporting overall maternal health. The laddoo is preservative-free, naturally flavored, and offers a convenient, palatable way to supplement the postnatal diet using ingredients that are safe, time-tested, and culturally familiar.
Herein enclosed a vegetarian Galouti kebab comprising of Rajma, Kala Chana, Saboot dhuli masoor, Chana dal, Soyabean granules, Ginger, Garlic, Onions, Green chilies, green coriander leaves, Mustard oil, Khada garam masala potli Turmeric powder, Coriander powder, Kutti red chilli, Chaat Masala, Few drops of Kewra Kesar water, Garam masala powder, Amchoor powder, roasted gram flour, Salt according to taste.
A method for preparing the vegetarian Galouti kebab comprising the steps of:
soaking a mixture of pulses including rajma, kala chana, saboot dhuli masoor, and chana dal for 8 to 9 hours;
boiling the soaked pulses along with ginger, garlic, onion, khada garam masala potli, and salt;
soaking soyabean granules in hot water separately;
grinding the boiled pulses, green chilies, onion, and garlic into a thick paste after removing the khada garam masala potli;
heating mustard oil in a pan, adding sabut jeera, chopped onions, turmeric powder, coriander powder, kutti red chilli, and garam masala powder;
mixing the prepared paste and soaked soyabean granules with the sautéed spices, followed by the addition of chaat masala, amchoor powder, kewra drops, kesar water, and salt to taste;
incorporating roasted gram flour as a binding agent to obtain a uniform dough-like consistency; and
shaping the mixture into kebabs and shallow frying them on a non-stick pan using minimal oil.
The soyabean granules are soaked in hot water for a duration sufficient to soften them before mixing with the ground pulse paste.
The khada garam masala potli is used during boiling to infuse traditional Indian flavors and is removed prior to grinding.
The kewra water and kesar water are added in the final mixing step to enhance aroma and flavor of the kebab mixture.
The kebabs are shallow fried using minimal oil on a non-stick pan to provide a healthy cooking alternative while retaining desired texture and mouthfeel.
EXAMPLE 1
BEST METHOD
Ingredients: wheat flour, powdered sugar, clarified butter, dry ginger powder, cumin powder, dry coconut, cashew, almonds, raisins, acacia gum, Fox nut
Methodology
1. Took 1 kg of wheat flour and roasted it in 1 kg of clarified butter (ghee) over low heat.
2. Stirred continuously until it turned golden brown and aromatic.
3. Once the wheat flour mixture cooled to room temperature, added 1 kg of powdered sugar and mixed well.
4. In a separate pan, heated a little ghee and roasted 100 g of fox nuts and 100 g of acacia gum until they became crisp.
5. After roasting, ground them into a fine powder.
6. Ground the dry coconut powder (50 g), dry ginger powder (50 g), and cumin powder (50 g) into a fine powder.
7. Chopped 250 g of cashews and 100 g of almonds into small pieces.
8. Added the ground powders of ginger, cumin, and coconut, along with the chopped cashews, almonds, and 100 g of raisins to the wheat flour mixture.
9. Once everything was mixed, shaped the mixture into round laddoos while still warm. If the mixture was too dry, added a little more melted ghee to bind it.
10. Allowed the laddoos to cool completely before storing them in an airtight container.
ADVANTAGES OF THE INVENTION:
Production of the nutritional laddoos incorporates wheat flour and powdered sugar together with clarified butter with additional ingredients that include dry ginger powder along with cumin powder and dry coconut paired with cashew and almonds and raisins blended with acacia gum and fox nuts. The formula supplies pregnant women with important nutrients that benefit maternal health and foetal development. The process requires roasting wheat flour with butter while adding ingredients before moulding spherical ladoos. The ingredient mix in this blend helps the digestive system and strengthens immunity while delivering extended energy sustainment. This food helps mothers recover from childbirth while supporting breastfeeding along with giving essential fatty acids that support brain development in babies. Providing naturally fortified laddoos without preservatives ensures product longevity by eliminating synthetic additives.
NUTRITIONAL VALUE ANALYSIS
Nutritional value of ladoos
Carbohydrate 58.17%
Fat 33%
Protein 8.62%
Minerals quantification (mg/100g)
Iron 68.71
Zinc 10.99
Sodium 392.91
Calcium 186.05
Potassium 2585.22

The Nourish & Heal Laddoo is a nutrient-rich snack, ideal for pregnancy and postpartum recovery, as it provides a balanced combination of carbohydrates (58.17%), fats (33%), and proteins (8.62%). Carbohydrates serve as a key energy source, sustaining maternal metabolism, while healthy fats support fetal brain development and overall maternal well-being. The protein content is essential for fetal growth, tissue repair, and postpartum healing.
In terms of minerals, the laddoo is particularly rich in iron (68.71 mg per 100g), which helps prevent anemia and ensures efficient oxygen transport in the body. It also contains zinc (10.99 mg), which plays a crucial role in enhancing immune function and fetal development. The sodium content (392.91 mg) helps maintain fluid balance and nerve function, while calcium (186.05 mg) contributes to strong bones and teeth for both mother and baby. Additionally, the laddoo is an excellent source of potassium (2585.22 mg), which aids in maintaining electrolyte balance, preventing muscle cramps, and regulating blood pressure.
With its wholesome ingredients and natural nutritional profile, this laddoo serves as an energy-boosting, digestion-friendly, and immunity-enhancing treat for expectant and new mothers.
, Claims:1. A vegetarian Galouti kebab comprising of
Wheat flour, powdered sugar, clarified butter, Dry ginger powder, cumin powder, dry coconut, cashew, almonds, raisins, acacia gum, Fox nut.
2. A method for preparing the vegetarian Galouti kebab as claimed in claim 1, wherein said method of vegetarian Galouti kebab comprising the steps of:
a. Taking 1 kg wheat flour and roast it in 1 kg clarified butter (ghee) on low heat;
b. Stirring continuously until it turns golden brown and aromatic;
c. Cooling the wheat flour mixture at room temperature;
d. adding 1 kg powdered sugar and mix well;
e. heating a little ghee and roast 100 g fox nuts and 100 g acacia gum until they become crisp in a separate pan;
f. grinding them into a fine powder after roasting.
g. Grinding the dry coconut powder (50 g), dry ginger powder (50 g), and cumin powder (50 g) into a fine powder;
h. Chopping the 250 g cashews and 100 g almonds into small pieces;
i. Adding the ground powders of ginger, cumin, coconut, along with chopped cashews, almonds, and raisins (100 g) to the wheat flour mixture;
j. Mixing the mixture, shaping the mixture into round ladoos while still warm;
k. Adding a little more melted ghee to bind it; and
l. Allowing the ladoos to cool completely before storing them in an airtight container.
3. The method as claimed in claim 2, wherein acacia gum and fox nuts serve as restorative and galactagogue agents traditionally used in Ayurvedic postnatal care.
4. The method as claimed in claim 2, wherein the laddoo has a shelf life of at least four weeks when stored in dry, airtight conditions.