Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, various seeds and enriching dry fruits, Gond ke Laddu is uber-healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health. Here is how to make Gond Laddu recipe.
My days spent in Rajasthan were always blissful. My grandparents’ house being there, our stay was nothing but royal and luxurious every time we visited them.
We used to visit them during Diwali holidays as well as Summer holidays and as loving as any grandparents can be, my grandma left no stone unturned to make us feel all the happier!
Right from our rooms being decorated and made all spic and span till ideating umpteen, authentic dishes for us, my super grandma managed it all with swag.
While during summer holidays, she served us chilled Sattu ka Namkeen Sharbat, the winter had a special menu of Rajasthani Safed Maas, Rajasthani Pitori ki Sabzi, Rajasthani Mawa Kachori and even Gond ke Laddu to beat all the pink cold of winter.
There was a time when I used to hate eating Atta Gond ke Ladoo despite my mom’s and grandma’s repeated convincing for it being good for our health.
Now that I am a mom myself, I truly understand their significance.
It is mostly served with a glass of warm milk and often eaten even as it is.
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.
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.
What are the benefits of Gond or Edible Gum?
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.
How to make these laddus with Jaggery?
You can replace the sugar with powdered jaggery to make these laddus. Using jaggery makes these laddus healthier.
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.
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Step by Step Recipe
Heat 1 tbsp ghee in a karahi.
Roast makhana until slightly browned. Take out on a plate.
Take 1 tsp ghee in the karahi and fry melon seeds, chironji and poppy seeds until browned. Drain out in the plate.
Take 1 tbsp ghee in the same karahi and roast the coconut until browned. Drain out in the plate.
Take 1 tsp ghee in the karahi and fry almonds and cashew nuts until browned. Drain out in the plate.
Take 2 tbsp 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 tbsp 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. Store in an airtight container for upto a month.
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 tbsp Melon Seeds
- 2 tbsp Chironji
- 2 tbsp Poppy Seeds
- 1/2 cup Dry Coconut (Thinly Sliced)
- 1/2 cup Almonds (Sliced)
- 1/4 cup Cashew Nuts (Sliced)
- 100 g Gond
- 2 tsp Ginger Powder
- 1 cup Powdered sugar or Boora
- Heat 1 tbsp ghee in a karahi.
- Roast makhana until slightly browned.
- Take out on a plate.
- Take 1 tsp ghee in the karahi and fry melon seeds, chironji and poppy seeds until browned.
- Drain out in the plate.
- Take 1 tbsp ghee in the same karahi and roast the coconut until browned.
- Drain out in the plate.
- Take 1 tsp ghee in the karahi and fry almonds and cashew nuts until browned.
- Drain out in the plate.
- Take 2 tbsp 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 tbsp 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.