Authentic Gond Ke Laddu Recipe- Wheat Flour & Nutty Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Gond Ke Laddu Recipe – Wheat Flour & Nutty Delight

Hey everyone! If you’re looking for a traditional Indian sweet that’s packed with energy and flavor, you’ve come to the right place. Gond ke laddu – those golden, nutty balls of goodness – are a winter staple in many Indian households, and for good reason! I remember my grandmother making these every year for Lohri, and the whole house would smell incredible. Today, I’m sharing her recipe with you, with a few little tweaks I’ve learned over the years.

Why You’ll Love This Recipe

These aren’t just any sweets. Gond ke laddu are believed to be incredibly nourishing, especially during the colder months. They’re made with ingredients that are known for their warming properties and are a fantastic source of energy. Plus, let’s be honest, they just taste amazing! The combination of roasted wheat flour, nuts, and that unique texture from the edible gum is simply irresistible.

Ingredients

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

• 1 ½ cups Whole wheat flour (approx. 190g)
• ¾ cup Chickpea flour (besan) (approx. 95g)
• ½ cup Semolina (sooji) (approx. 60g)
• ⅓ cup Grated dried coconut (approx. 30g)
• 3 heaped tbsp Edible gum (gond) (approx. 45g)
• 1 tbsp White poppy seeds (khus khus) (approx. 10g)
• ⅓ cup Almonds (approx. 30g)
• ⅓ cup Pistachios (approx. 30g)
• 1 ½ to 2 cups Powdered sugar (approx. 180-240g)
• 1 tsp Fennel seeds powder (approx. 5g)
• ¾ tsp Dry ginger powder (saunth) (approx. 4g)
• 1 tsp Cardamom powder (approx. 4g)
• ½ cup Ghee (clarified butter) (approx. 115g)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Gond (Edible Gum): This is the star! Gond is known for its warming properties and is believed to be great for strength and stamina. Make sure you get good quality gond – it should be pale yellow and not too dark.
• Flour Types: Traditionally, this recipe uses a mix of whole wheat flour and chickpea flour. Some families also add a bit of bajra (pearl millet) flour for extra nutrition. Feel free to experiment!
• Ghee: Good quality ghee is essential. It adds a beautiful flavor and aroma. I prefer using homemade ghee, but a good store-bought brand works too. Don’t skimp on this – it really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of ghee in a heavy-bottomed vessel. Add the edible gum (gond) and sauté on medium flame until it puffs up and turns golden. This takes patience! Once puffed, remove and set aside.
2. In the same ghee, roast the almonds and pistachios for 2-3 minutes until lightly golden and fragrant. Remove and set aside.
3. Now, add the poppy seeds (khus khus) to the vessel and sauté for about 4 minutes. Then, mix in the dried coconut and cook for another 3 minutes. Remove this mixture and set aside.
4. Add 1 tablespoon of ghee to the vessel. Roast the semolina for 8-10 minutes, stirring constantly, until it’s lightly pink. Transfer it to a plate.
5. Add 2 tablespoons of ghee and roast the chickpea flour (besan) for 8-10 minutes until it becomes aromatic. Combine this with the roasted semolina.
6. Add the remaining ghee to the vessel. Roast the whole wheat flour for 18-20 minutes, stirring continuously to prevent burning, until it’s fragrant. Mix this with the other flours.
7. Grind the reserved nuts (except a few for garnish) into a fine powder. Add this to the flour mixture.
8. Coarsely grind the edible gum, poppy seeds, and coconut. Add this to the main mixture as well.
9. Mix in the dry ginger powder, fennel powder, and cardamom powder. Let the mixture cool completely.
10. Finally, combine everything with the powdered sugar. Store in an airtight container. Garnish with the reserved nuts before serving.

Expert Tips

• Roasting is Key: Don’t rush the roasting process! Each ingredient needs to be roasted properly to develop its flavor and texture.
• Cool Completely: Make sure the mixture is completely cool before adding the powdered sugar. Otherwise, it might melt and make the laddu sticky.
• Adjust Sweetness: Feel free to adjust the amount of powdered sugar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee instead of regular ghee. It works beautifully! My friend, Priya, swears by coconut oil for a subtle flavor.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the whole wheat flour. Just make sure it’s a blend that works well for Indian sweets.
• Spice Level: If you like a bit more warmth, add a little more dry ginger powder.
• Festival Adaptations: For Lohri or Makar Sankranti, you can add a pinch of saffron to the mixture for a beautiful color and aroma.

Serving Suggestions

Gond ke laddu are perfect as a festive treat, a post-workout snack, or simply as a sweet indulgence with a cup of chai. They’re especially comforting during the winter months.

Storage Instructions

Store these laddu in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks.

FAQs

1. What are the health benefits of Gond Ke Laddu?

Gond is believed to be warming and strengthening, especially beneficial during winter. It’s also a good source of energy and is often given to new mothers to help with recovery.

2. Can I make these Laddu ahead of time and freeze them?

Yes, you can! Once cooled, store them in an airtight container and freeze for up to a month. Thaw at room temperature before serving.

3. What is the best way to grind the nuts for this recipe?

A food processor works best for grinding the nuts. Pulse them until they reach a fine powder, but be careful not to over-process them into a paste.

4. Can I substitute the whole wheat flour with another type of flour?

You can try using a gluten-free flour blend or even almond flour, but it will slightly alter the texture and flavor.

5. How do I know if the Gond is properly roasted?

Properly roasted gond will puff up significantly and turn a pale golden color. It should also become light and airy.