Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, various seeds, and enriching dry fruits, Gond Ke Laddu is a uber-healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health.
What is 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.
Gond has a lot of medicinal value. It not only cures heatstroke but it even combats constipation, improves the health of skin and hair along with increasing our overall immunity.
It helps in strengthening the immune system and also cure mouth ulcers.
Gond ke Ladoo is a delicious way of imbibing the goodness of gond in your diet, hence, I am surely suggesting that you try it out soon and munch one of the healthiest and yummiest Indian sweet.
Gond ke laddu are given to ladies after delivery as they are quite nutritious and keeps the body warm from inside.
Here’s how to make Gond laddu in a traditional way.
About This Recipe
Gond Ke Laddu or Gond Laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in some of the North Indian states such as Rajasthan, Uttar Pradesh, Gujarat, and Madhya Pradesh, especially in Winters.
This Gond Ke Laddu also uses whole wheat flour as one of its main ingredients with others such as Makhana, Dry Fruits, Seeds, and lots of ghee. It is mostly served with a glass of warm milk and often eaten even as it is.
These energy balls are considered very healthy to consume in Winters due to its rich ingredients which are warm in nature and keeps our body protected from the chilly winters.
These Atta Gond Laddu are also made for the new mothers to give after delivery as these help to keep the body system warm and helps in lactation. Not only mothers, but these Ladoos are also even great for kids and toddlers, as they are rich in iron, calcium, and protein.
These Gond ke Laddu are,
- Extremely healthy
- Rich in iron, calcium, and protein
- Specially made in Winters
- Great for new mothers
Gond – There are two types of Gond – Acacia Gum and Tragacanth Gum. To make these Ladoos, we use Acacia Gum that is made using dried sap of babul tree. When roasted in ghee, they puff up and become crunchy.
Dry Fruits – These ladoos are loaded with nuts such as Almonds, Cashew Nuts, and Chironji. You can also add some raisins if you like.
Makhana – To add a little crunch, Makhana is also roasted and added in these Ladoos, making them even more nutritious.
Ghee – This is one of the main ingredients, that adds a lot of richness and flavor in the ladoo. Use good quality ghee to make these Ladoo.
Seeds – Melon seeds and Poppy seeds are also added along with the nuts. Even they are lightly roasted before adding in the Ladoo mixture.
Dry Coconut – I like the flavor dry coconut adds into these Ladoos and thus they are a must in my Ladoo recipes.
Whole Wheat Flour – Whole Wheat Flour makes these Ladoos very filling. The flour is lightly roasted until brown and then added in the ladoo mixture.
Ginger Powder – Ginger powders adds a nice strong flavour in these ladoos.
Powdered Sugar – You can adjust the amount of sugar according to your taste. You can even use jaggery instead of powdered sugar.
Step by Step Recipe
Heat 1 tablespoon ghee in a karahi.
Roast makhana until slightly browned. Take out on a plate.
Take 1 teaspoon ghee in the karahi and fry melon seeds, chironji and poppy seeds until browned. Drain out in the plate.
Take 1 tablespoon ghee in the same karahi and roast the coconut until browned. Drain out in the plate.
Take 1 teaspoon ghee in the karahi and fry almonds and cashew nuts until browned. Drain out in the plate.
Take 2 tablespoon ghee in the karahi and fry the gond until browned.
Take out in a mortar and crush with a pestle to make a coarse powder. Transfer the powder in the plate.
Add 2 tablespoon ghee in the karahi.
Now add whole wheat flour and roast on medium heat until nicely browned. Keep mixing throughout.
Add ginger powder and the ingredients in the plate in the flour. Mix well.
Add powdered sugar and mix well.
Add ghee and mix well.
Make ladoos from the mixture while the mixture is still warm. Add more melted hot ghee to this mixture if it’s not binding. Serve.
Frequently Asked Questions
You can replace the sugar with powdered jaggery to make these laddus. Using jaggery makes these laddus healthier.
These Ladoos lasts for about a month in an air tight container, at room temperature. As they are popularly made in Winters, they remain good for a longer time outside.
Yes, you can easily double or triple this recipe and make them in large quantities to enjoy during Winters.
How to make these with Urad Dal?
You can also make these laddus using Urad Dal.
- Gond – 1 kg
- Ghee – 1 kg
- Urad Dal Flour – 500 g
- Jaggery – 1 kg
- Coconut Powder – 1 kg
- Badam – 1 kg
- Cashew Nuts – 1 kg
- Make a powder of gond in a mixer grinder.
- Heat some ghee in a pan. Add urad dal powder and fry on medium heat until browned.
- Remove on a plate.
- Add the remaining ghee in the pan. Add jaggery and cook until it melts.
- Remove the pan from heat.
- Add coconut powder, fried urad dal powder, powdered gond, chopped almonds, and cashew nuts and mix everything well.
- Make laddu from the mixture.
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.
You can increase the amount of ghee according to your taste and preference. The more the ghee, the richer they are. Do not add too much ghee also, otherwise they will break.
The Ladoos are shaped when the mixture is still hot, so do not wait until it gets to room temperature.
Do not add less ghee than mentioned, otherwise the Ladoo will not bind.
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Gond Ke Laddu Recipe
- 2 cups Whole Wheat Flour
- 1 cup Ghee (Plus some more if required)
- 1 cup Makhana (Cut into small pieces)
- 2 tablespoon Melon Seeds
- 2 tablespoon Chironji
- 2 tablespoon Poppy Seeds
- ½ cup Dry Coconut (Thinly Sliced)
- ½ cup Almonds (Sliced)
- ¼ cup Cashew Nuts (Sliced)
- 100 g Gond
- 2 teaspoon Ginger Powder
- 1 cup Powdered sugar or Boora
- Heat 1 tablespoon ghee in a karahi.
- Roast makhana until slightly browned.
- Take out on a plate.
- Take 1 teaspoon ghee in the karahi and fry melon seeds, chironji and poppy seeds until browned.
- Drain out in the plate.
- Take 1 tablespoon ghee in the same karahi and roast the coconut until browned.
- Drain out in the plate.
- Take 1 teaspoon ghee in the karahi and fry almonds and cashew nuts until browned.
- Drain out in the plate.
- Take 2 tablespoon ghee in the karahi and fry the gond until browned.
- Take out in a mortar and crush with a pestle to make a coarse powder.
- Transfer the powder in the plate.
- Add 2 tablespoon ghee in the karahi and add whole wheat flour and roast on medium heat until nicely browned.
- Keep mixing throughout.
- Add ginger powder, remaining ghee and the ingredients in the plate in the flour.
- Mix well.
- Add powdered sugar and mix well.
- Make ladoos from the mixture while the mixture is still warm.
- Add more melted hot ghee to this mixture if it’s not binding.
- Store in an airtight container for upto a month.