Authentic Gond Ke Laddu Recipe – Wheat Flour & Nut Ladoo

Last Updated on 4 months by Neha Deshmukh

Authentic Gond Ke Laddu Recipe – Wheat Flour & Nut Ladoo

Introduction

Oh, Gond Ke Laddu! These aren’t just ladoos; they’re little balls of energy and tradition. Growing up, my Dadi (grandmother) always made these during the winter months, and I remember sneaking extra ones when she wasn’t looking! They’re a bit of work, but trust me, the warm, nutty, subtly sweet flavour is worth every minute. This recipe is a tribute to her, and I’m so excited to share it with you. Let’s get started!

Why You’ll Love This Recipe

These aren’t your average sweets. Gond Ke Laddu are packed with goodness, traditionally made to build strength and warmth during colder seasons. They’re incredibly satisfying, naturally sweet, and a wonderful way to enjoy a taste of authentic Indian flavours. Plus, they keep well, making them perfect for gifting or enjoying over a longer period.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 2 cups wheat flour (atta)
• 1.5 cups ghee (clarified butter)
• 1/4 cup edible gum (gond)
• 1/2 cup almonds
• 1/2 cup cashews
• 1/4 cup raisins
• 2 tbsp melon seeds (magaz tari)
• 1.5 cups powdered sugar
• 1 tsp cardamom powder
• 1/2 tsp dry ginger powder (sonth)
• 1/4 tsp black pepper powder

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your ladoos turn out just right:

• Edible Gum (Gond): Gond is a real powerhouse! Traditionally used in Ayurvedic medicine, it’s believed to be warming and strengthening. It’s a bit like a natural energy booster. You can find it at Indian grocery stores.
• Wheat Flour: I prefer using whole wheat flour (atta) for a slightly rustic and healthier ladoo. You can use a finer atta if you prefer a smoother texture.
• Ghee: The quality of your ghee really shines through in the final flavour. Use a good quality, fragrant ghee for the best results. Homemade is always wonderful if you have the time!
• Nuts: While almonds and cashews are classic, feel free to experiment! Pistachios and walnuts are lovely additions, or even a mix of all four. My friend’s family always adds a handful of chopped pecans – delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of ghee in a pan over medium heat. Add the edible gum (gond) and fry until it puffs up like popcorn. This takes just a few minutes, but watch it carefully – it can burn quickly! Remove the puffed gond and set aside.
2. Now, add the almonds, cashews, raisins, and melon seeds to the same pan with the remaining ghee. Fry until they turn golden brown and fragrant. This usually takes about 5-7 minutes. Remove and set aside with the gond.
3. In the same pan, add the wheat flour and roast it in the remaining ghee on low heat. This is the most important step! Keep stirring constantly to prevent burning. Roast for 15-20 minutes, or until the flour is aromatic and turns a lovely golden brown colour. Let it cool slightly.
4. Once the flour is cool enough to handle, crush the fried edible gum and dry fruits into coarse pieces using a mortar and pestle. Don’t overdo it – you want some texture!
5. In a large bowl, combine the roasted flour, crushed gum and nuts, powdered sugar, cardamom powder, dry ginger powder, and black pepper powder. Mix everything really well until it’s evenly combined.
6. While the mixture is still warm (this is key!), take small portions and shape them into round or oblong ladoos. Press a single nut on top of each ladoo for garnish.

Expert Tips

A few little secrets to ladoo perfection:

• Consistency is Key: The mixture should hold its shape easily. If it’s too dry, add a little more melted ghee, one teaspoon at a time. If it’s too wet, add a tablespoon of flour.
• Roasting the Flour: Don’t rush the flour roasting process! This is where the flavour develops. The colour should be a rich golden brown, and it should smell wonderfully nutty.
• Gond Freshness: Store your edible gum in an airtight container in a cool, dry place. It can become hard over time, so check it before using.

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee (like coconut ghee) and substitute the nuts with seeds like sunflower or pumpkin seeds.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. Make sure it has a good binding quality.
• Spice Level Adjustment: If you like a bit more warmth, increase the black pepper powder to 1/2 tsp. Or, add a pinch of nutmeg!
• Festival Adaptations: Gond Ke Laddu are traditionally made for Makar Sankranti, Lohri, and other winter festivals. They’re a symbol of warmth and prosperity.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai (tea). They also make a lovely offering for guests or a thoughtful gift.

Storage Instructions

Store the Gond Ke Laddu in an airtight container at room temperature for up to one month. They actually taste even better after a few days as the flavours meld together!

FAQs

Let’s answer some common questions:

• What are the health benefits of Gond/Edible Gum? Gond is believed to be warming, strengthening, and good for energy levels. It’s often used in traditional medicine to help with fatigue and weakness.
• Can I make these ladoos ahead of time? Absolutely! They actually improve in flavour after a day or two.
• What is the best way to crush the gond and dry fruits? A mortar and pestle works best for a slightly coarse texture. You can also use a food processor, but be careful not to over-process them.
• Can I use a different type of sugar? Yes, you can use jaggery (gur) powder instead of powdered sugar for a more traditional flavour.
• How do I prevent the ladoos from becoming too dry or crumbly? Make sure to shape the ladoos while the mixture is still warm. Adding a little extra ghee can also help.