Gond Ke Laddu Recipe Edible Gum Ladoo Whiskaffair

on Sep 05, 2023, Updated Nov 24, 2023 Here are some more ladoo recipes perfect for festivals and special occasions: Kesar Malai Laddu, Besan Ke Ladoo, Nariyal Ke Ladoo.

About Gond Ke Laddu

Gond Ke Laddu (Gond Laddu), as the name suggests, is a laddu made using gond (edible gum). It contains many dried nuts, seeds, and fruits, making it a very healthy snack option. Gond ladoo is popular in North Indian states, such as Rajasthan, Uttar Pradesh, Gujarat, and Madhya Pradesh, and is especially made in winter. While growing up, my mom would make these at the onset of winter, and we would get one laddu daily with a glass of milk for the evening snack. These energy balls are considered healthy to consume in winter due to their rich ingredients, which keep us warm and protect our bodies from chilly winters. These atta gond laddu are also given to new mothers post-delivery as they help to keep the body system warm and help in lactation. These ladoos are great not only for new mothers but also for kids and toddlers, as they are rich in iron, calcium, and protein. My recipe makes 20-22 laddos. They can be stored for about a month in an airtight container at room temperature. 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, such as ice creams and ladoos. You can read a detailed article about it here. There are two types of gond: Acacia Gum and Tragacanth Gum. To make these ladoos, you will need Acacia Gum, which is made using the dried sap of the babul tree. When roasted in ghee, it puffs up and becomes crunchy. Ask for babul ka gond at any Indian grocery store. Dried Nuts – These ladoos are loaded with dried nuts such as almonds, cashew nuts, and chironji. You can also add some raisins if you like. Ghee is one of the main ingredients that add a lot of richness and flavor to the laddu. Whole Wheat Flour – Whole wheat flour (gehu ka atta) makes the base of these laddus. Powdered Sugar – You can adjust the amount of sugar according to your taste. You can also use powdered jaggery instead of powdered sugar. Others – You will also need makhana (foxnuts), melon seeds, white poppy seeds (khus khus), dry coconut, and dry ginger powder (saunth). Once the ghee is hot, add ½ cup of thinly sliced dry coconut and fry until they are browned, stirring frequently. Transfer the fried coconut to a bowl. Transfer the roasted makhana to the bowl. Add 1 tablespoon ghee to the same pan. Add 100 g gond and fry until it is puffed up. Transfer the gond to a mortar and pestle. Add the following ingredients and roast until the nuts are lightly browned.

½ cup slivered almonds ¼ cup slivered cashew nuts 2 tablespoon melon seeds 2 tablespoon chironji

Now, add 2 tablespoon white poppy seeds to the pan and roast for another minute. Transfer the dried nuts and poppy seeds to the bowl. Heat 2 tablespoon ghee in the same pan over medium heat. Add 2 cups of whole wheat flour to the pan and roast until nicely browned, stirring very frequently. Add the remaining ghee and mix well. Add 1 cup of powdered sugar and mix well. Check for sugar and add more if needed. Make ladoos from the mixture while it is still warm. If it’s not binding, add more melted ghee. Transfer the laddos to an airtight container and serve them at room temperature. Make sure you fry the gond well so that it puffs up nicely. If it is not fried properly, it will stick in your mouth. Also, it is important to use a good-quality gond. The ladoos are shaped when the mixture is slightly hot, so do not wait until it reaches room temperature. Do not add less ghee than mentioned, otherwise, the ladoo will not bind.