Gond ke Laddu Recipe | Winter Special Recipes

Gond ke laddu are traditional North Indian winter Ladoos made using edible gum (gond), wheat flour, jaggery, ghee and nuts. These wholesome ladoos are known for generating warmth, boosting energy and improve immunity, making them perfect for winter and cold weather.

These are prepared especially during winter to keep our body warm and also given to lactating moms for nourishing benefits.

This is a loaded version of my other recipe on this site, and also check out my til gud gajak recipe which is also a winter special sweet.

Jump to:

• Gond ke Laddu Ingredients
• Step by step images
• Variations
• Storage
• Top tip
• Recipe card

Gond ke Laddu Ingredients

Here are the things I used to make gondh laddu.

• Gond - Gond is an edible gum from Acacia plant. It is also known as - gondh, gaund, Dink.

It has no flavor or taste, but high nutritional value. So it is widely consumed.

Benefits of gond:

• Widely consumed in winter as it generates heat to fight winter chills and protects from cold, congestion.
• Improves bone strength.
• Perfect for lactating moms.
• Gives instant energy as they are high in calories, for that reason perfect for people recovering from illness.
• Have prebiotic property.

However these gond ke laddu must be consumed in moderation as they are rich in calories.

• Wheat flour - I used store bought atta we use for making roti. You can use whole flour too.
• Jaggery - Mine is organic pure ones in tub. It had no impurities. Also very moist, loose. So it helped easily blend in the ladoo when the mixture is hot. Make sure to grate yours is uniformly.
• Ghee - Homemade is recommend (Clarified butter).
• Dry coconut - I used desiccated ones since I had no stock. It looks like grated and large flakes and available in Indian groceries.
• Almonds
• Cashews
• Raisin - Though I used sultanas, recommend using golden raisin.
• Nutmeg
• Cardamom - Powdered few cardamom with white sugar to use in this recipe.
• Dry ginger - Not only adds flavor, but also helps with digestion (also cardamom serves the same purpose)

See recipe card for quantities. Before beginning, gather all the ingredients ready.

Step by step images

1. Roast coconut firstly in a pan until golden and fragrant. Remove in a plate.

2. After that, add ghee to the pan and wait until it gets hot.

3. Add almond first in low heat. I added as such, but recommend to chop into two. Once golden, remove in a plate.

4. Next, add cashews and stir until golden and set aside.

5. Now add raisin and cook until it bloats. Drain and set aside.

6. After that add ½ the gond and cook in low flame. Keep stirring to ensure it gets puffed well form inside.Keep stirring to ensure it gets puffed well from inside. Otherwise inside won't be roasted. A broad pan works best for this.

7. Drain and repeat with the remaining gond. Lastly, add wheat flour and roast in medium flame. Keep mixing.

8. Take time to fry patiently as it should get fried well evenly. While cooking, you will see the atta turning reddish. Time to be careful, otherwise it can get burnt. Continue until the mixture is fried evenly and wafts nice aroma. Note the texture difference.

9. Transfer to a mixing bowl. Add grated jaggery to it on top in the heat itself.

10. Quickly powder coarsely the roasted nuts and add to the mixture.

11. I gave gond two pulses in mixie itself as I wanted finer texture. Don't grind too long.

Shaping

12. Add to the mixing bowl along. Then in goes all the other things for laddu - coconut, cardamom powder, ginger powder and nutmeg.

13. Mix thoroughly with hands to ensure everything blend evenly.

14. Shape gond ke laddu and arrange in a plate. You can even stud almond on top for looking pretty.

Gond ke laddu is ready. Consume in the morning and restrict just one per day as they are calorie loaded.

Variations

The recipe has a lot of variations and can vary across region as well as household.

• Nuts - According to availability, you can add melon seeds, walnuts, poppy seeds, dried dates, puffed lotus seeds (Phool Makhana).
• Jaggery - You can use White sugar powder as replacement. I saw another version where they make syrup for laddu holding shape.
• Gluten free - Skip atta and use dates for binding.
• Less ghee - Dry roast the ingredients, reduce amoutn in the recipe to half. Use only for frying gond, raisins and the same hot ghee for binding. You can also include dates for holding together.
• You can use chopped Nuts and crushed gond. I chose to grind coarsely according to my family preference.

Storage

Gond ke laddu keeps good easily for 15 to 20 days. Make sure to handle with clean hands and do not use fresh coconut in the recipe.

If refrigerated, can be good for a month plus more.

Top tip

• I used a jaggery that is moist. So it helped binding easily. If yours is not moist, no need to worry. In the heat it will melt.
• While roasting atta, the right stage is, it gets gooey texture. Initially it may look separate but at the end it will reach this consistency.
• If at all you have difficulties while shaping, add a tablespoon of hot ghee that will help binding. But in this recipe, it was really a lot.

Recipe card