Gond Ke Laddu Recipe (Edible Gum Ladoo)
Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and dried nuts and seeds, Gond Ke Laddu is a delicious snack or dessert option. Make these for the upcoming winter season, using my easy recipe.
Servings: 20 people
Ingredients
- 1 cup ghee divided, plus some more if required
- ½ cup thinly sliced dry coconut
- 1 cup makhana (foxnuts) cut into small pieces
- 100 grams gond (edible gum)
- 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.
Video
Notes
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.
Nutrition
Calories: 214kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 2mg | Potassium: 229mg | Fiber: 4g | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1.8mg
