Time and servings
Time and servings
About
A Healthy Dessert with Healing Power: Gond ke Laddu is not just a sweet — it’s a traditional recipe passed down from grandmothers to mothers, made with love, wisdom, and an eye for health over hype. Typically, it is made using gond (edible gum), ghee, whole wheat flour, nuts, dry fruits, and jaggery. This laddu is a protein-packed traditional dessert that’s as wholesome as it is delicious. Unlike sugar-heavy modern desserts, gond ke laddu is made with natural sweeteners, such as jaggery, and roasted ingredients. It’s rich in Iron and calcium, Good fats, Natural protein and fibre, and hence termed as protein ladoo. Why It’s Given to New Mothers: Traditionally, gond ke laddus are a postpartum must-have in Indian households. Edible gum helps strengthen the spine, muscles and joints. It also provides warmth and stamina during the postpartum recovery period. Gong Ke Laddu boosts immunity, aids lactation, and replenishes nutrients lost during childbirth. Keeps energy levels up, especially when sleep-deprived and nursing. In fact, in many Indian homes, these laddus are made in bulk and stored in large tins — one is said to be eaten every morning to provide the energy and strength. What Makes Them So Addictive: Apart from the use of premium ingredients, the use of tiny golden crystals of gond makes it super addictive. It is fried, which turns it into a puff and crisp from frying in ghee — that instantly crackles in your mouth. In addition, the crunch of roasted almonds, the aroma of cardamom, and the warmth of jaggery make Gond Laddu impossible to stop at just one. It’s a textural delight, balancing the soft chew of the gum with the rich, nutty melt of ghee. Fun Fact:In Rajasthan and Punjab, gond is sometimes known as “Indian collagen” — traditionally believed to promote glowing skin, strong bones, and even joint flexibility!
Ingredients
- 6 tbsp ghee / clarified butter
- ½ cup (100 gm) gond / dinka / edible gum / anutu
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
- 1½ cup (100 gm) dry coconut / kopra, grated
- 2 tbsp poppy seeds / khus khus / gasgase
- ¾ cup (100 gm) dry khajur / chuara / dry dates (seedless)
- ¼ tsp cardamom powder / elachi powder
- ¼ tsp nutmeg powder / jaiphal powder
- 1 cup (200 gm) jaggery / gud
- 2 tbsp water
Instructions
- firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.
- crush the gond using your hand or with a help of rolling pin.
- also roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.
- roast khajur powder with 2 tbsp ghee on low flame.
- transfer the roasted khajur powder into the same bowl.
- additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
- mix well making sure all the dry fruits are well combined. keep aside.
- pour 1 string jaggery syrup over dry fruit mixture and mix well.
- now start making ladoo (greased hand) when the mixture is still hot / warm.
- finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.
Step-by-step
1
Firstly, in a tawa, heat ¼ cup ghee and roast ½ cup gond in batches.
2
Roast on a low flame until the gond puffs up and turns slightly golden brown.
3
Keep the roasted gond aside and fry all the gond in the same way.
4
Crush the gond using your hand or with the help of a rolling pin. Note: Do not crush in Mixi, as it turns into an excellent powder.
5
Now in the same remaining ghee, roast 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.
6
roast until they turn golden brown. transfer to the same bowl.
7
Further, in a pan, dry roast 1½ cups of dry coconut on a low flame.
8
transfer the roasted coconut into the same bowl.
9
now roast in 2 tbsp poppy seeds until they start to pop.
10
Transfer the roasted poppy seeds into the same bowl.
11
Furthermore, in a mixi, take ¾ cup dry khajur. Make sure there are no seeds.
12
Blend to a coarse powder without adding any water.
13
Now take khajur powder onto tawa and roast it with 2 tbsp ghee on low flame.
14
roast until the khajur turns golden brown.
15
transfer the roasted khajur powder into the same bowl.
16
additionally, add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
17
mix well making sure all the dry fruits are well combined. keep aside.
18
Furthermore, in the tawa, take 1 cup of jaggery and 2 tbsp of water.
19
melt and boil on medium flame till 1 string consistency is reached.
20
Pour the jaggery syrup over dry fruit mixture and mix well.
21
Now, start making ladoos (greased hands) when the mixture is still hot or warm, as it hardens once cooled.
22
Finally, enjoy gond ke laddu / dinkache ladoo for a month when stored in an airtight container.
Video
Notes
- Firstly, add a variety of dry fruits of your choice, such as pistachios, anjeer, or even walnuts.
- Also, jaggery can be replaced with sugar. However, ensure that the sugar syrup has a stringy consistency; otherwise, it isn’t easy to shape the ladoos.
- Additionally, if your mixture cools and is unable to form ladoos, do not worry. Warm it in the microwave for 30 seconds and continue making ladoos.
- Finally, gond ke laddu / dinkache ladoo stays suitable for a month when stored in an airtight container or more than a month when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gond-ke-ladoo-gond-laddu-dinkache-ladoo/