Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
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About Gond Ke Laddu
Gond Ke Laddu (Gond Laddu), as the name suggests are laddu made using gond (edible gum).
It is a popular sweet made in some of the North Indian states such as Rajasthan, Uttar Pradesh, Gujarat, and Madhya Pradesh, especially in winter.
Gond laddu has lots of dried nuts, seeds, and fruits added to it which makes them a very healthy snacking option.
These energy balls are considered very healthy to consume in winter due to their rich ingredients which are warm in nature and keeps our body protected from the chilly winters.
These atta gond laddu are also given to new mothers post-delivery as they help to keep the body system warm and help in lactation. Not only for mothers, but these ladoos are also great for kids and toddlers, as they are rich in iron, calcium, and protein.
My recipe makes 20-22 laddos but you can easily double or triple the recipe as per your requirement.
Here are some more ladoo recipes that are perfect to make for festivals and special occasions
Ingredients
All the ingredients to make these laddus are easily available at any Indian grocery store or on online portals like Amazon.
Gond – Gond or edible gum is the hardened sap sourced from wild-growing acacia plants.
It has high nutritional value and is used in various bakery items, Ice Creams, and Ladoos. You can read a detailed article about it here.
There are two types of Gond – Acacia Gum and Tragacanth Gum. To make these ladoos, you will need Acacia Gum which is made using the dried sap of the babul tree. When roasted in ghee, they puff up and become crunchy. Ask for babul ka gond at any Indian grocery store.
Dried Nuts – These ladoos are loaded with dried nuts such as almonds, cashew nuts, and chironji. You can also add some raisins if you like.
Ghee – This is one of the main ingredients that add a lot of richness and flavor to the ladoo.
Whole Wheat Flour – Whole wheat flour (gehu ka atta) makes the base of these laddus.
Powdered Sugar – You can adjust the amount of sugar according to your taste. You can also use powdered jaggery instead of powdered sugar.
Others – You will also need makhana (foxnuts), melon seeds, white poppy seeds (khus khus), dry coconut, and dry ginger powder (saunth).
How To Make Gond Ke Laddu
Heat 1 tablespoon ghee in a pan over medium heat.
Once the ghee is hot, add ½ cup of thinly sliced dry coconut and fry until they are browned, stirring frequently.
Transfer the fried coconut to a bowl.
Add 1 cup of chopped mahkana into the pan and roast until they are lightly browned and crispy, stirring frequently.
Transfer the roasted makhana to the bowl.
Add 1 tablespoon ghee to the same pan.
Add 3.5 oz (100 g) gond and fry until it is puffed up.
Transfer the gond to a mortar and pestle.
Add another 1 tablespoon ghee to the pan.
Add
- ½ cup slivered almonds
- ¼ cup slivered cashew nuts
- 2 tablespoon melon seeds
- 2 tablespoon chironji
and roast until nuts are lightly browned.
Add 2 tablespoon white poppy seeds to the pan and roast for another minute.
Transfer the dried nuts and poppy seeds to the bowl.
Crush the puffed gond to make a coarse powder.
Wipe the pan well with paper tissues to remove any nuts or seeds sticking to it.
Heat 2 tablespoon ghee in the same pan over medium heat.
Add 2 cups of whole wheat flour to the pan and roast until nicely browned, stirring very frequently.
Once the flour is nicely browned, add 2 teaspoon ginger powder, roasted nuts, seeds, and crushed gond and mix well.
Add the remaining ghee and mix well.
Remove the pan from the heat and let the mixture cool down for 5 minutes.
Add 1 cup of powdered sugar and mix well.
Check for sugar and add more if needed.
Make ladoos from the mixture while the mixture is still warm. Add some more melted ghee to this mixture if it’s not binding.
Transfer the laddos to an airtight container and serve them at room temperature.
Pro Tips By Neha
Always use desi ghee or good quality ghee to make these Ladoo. Do not compromise on the quality.
Make sure you fry the gond well so that they puff up nicely. If they are not fried properly, they will stick in your mouth. Also using a good quality gond is important.
The ladoos are shaped when the mixture is slightly hot, so do not wait until it gets to room temperature.
Do not add less ghee than mentioned, otherwise, the ladoo will not bind.
Storage Suggestions
Gond ke ladoo lasts for about a month in an air-tight container, at room temperature.
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Recipe Card
Gond Ke Laddu Recipe (Edible Gum Ladoo)
Ingredients
- 1 cup ghee (divided, plus some more if required)
- ½ cup thinly sliced dry coconut
- 1 cup makhana (foxnuts) (cut into small pieces)
- 3.5 ounces gond (edible gum) (100 g)
- ½ cup slivered almonds
- ¼ cup slivered cashew nuts (Sliced)
- 2 tablespoons chironji
- 2 tablespoons melon seeds
- 2 tablespoons white poppy seeds
- 2 cups whole wheat flour (gehu ka atta)
- 2 teaspoons ginger powder (saunth)
- 1 cup powdered sugar (or boora)
Instructions
- Heat 1 tablespoon ghee in a pan over medium heat.
- Once the ghee is hot, add dry coconut and fry until they are browned, stirring frequently.
- Transfer the fried coconut to a bowl.
- Add mahkana into the pan and roast until they are lightly browned and crispy, stirring frequently.
- Transfer the roasted makhana to the bowl.
- Add 1 tablespoon ghee to the same pan.
- Add gond and fry until it is puffed up.
- Transfer the gond to a mortar and pestle.
- Add another 1 tablespoon ghee to the pan.
- Add almonds, cashew nuts, melon seeds, and chironji and roast until nuts are lightly browned.
- Add poppy seeds to the pan and roast for another minute.
- Transfer the dried nuts and poppy seeds to the bowl.
- Crush the puffed gond to make a coarse powder.
- Wipe the pan well with paper tissues to remove any nuts or seeds sticking to it.
- Heat 2 tablespoon ghee in the same pan over medium heat.
- Add whole wheat flour to the pan and roast until nicely browned, stirring very frequently.
- Once the flour is nicely browned, add ginger powder, roasted nuts, seeds, and crushed gond and mix well.
- Add the remaining ghee and mix well.
- Remove the pan from the heat and let the mixture cool down for 5 minutes.
- Add powdered sugar and mix well.
- Check for sugar and add more if needed.
- Make ladoos from the mixture while the mixture is still warm. Add some more melted ghee to this mixture if it’s not binding.
- Transfer the laddos to an airtight container and serve them at room temperature.
Did you make this recipe? Let me know!