Gond Recipe- Dry Fruit Laddoo with Poppy Seeds & Nuts

Last Updated on 2 months by Neha Deshmukh

Gond Recipe – Dry Fruit Laddoo with Poppy Seeds & Nuts

Introduction

Oh, ladoos! Is there anything more comforting? This Gond recipe – a dry fruit laddoo brimming with nuts, seeds, and a hint of poppy seeds – is a family favorite, especially during winter festivals. I first made this for Makar Sankranti a few years ago, and it’s been a tradition ever since. It’s a little bit of work, but honestly, the aroma that fills the kitchen while you’re making it is worth it. Plus, these aren’t just delicious; they’re packed with goodness! Let’s get started, shall we?

Why You’ll Love This Recipe

These Gond Ladoos are more than just a sweet treat. They’re a powerhouse of energy, perfect for those chilly days. The combination of gond, nuts, seeds, and dry fruits provides sustained energy and essential nutrients. They’re also incredibly satisfying and make a wonderful gift!

Ingredients

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

• ½ cup ghee (approximately 115g)
• 2 tbsp gond (edible gum) – about 30g
• 1 cup dry coconut – about 100g
• 1 cup phool makhana (fox nuts/lotus seeds) – about 100g
• ½ cup almonds – about 60g
• ½ cup cashews – about 70g
• ½ cup pistachios – about 50g
• 2 tbsp sunflower seeds – about 20g
• 2 tbsp pumpkin seeds – about 20g
• 2 tbsp raisins – about 25g
• 2 anjeer (figs), chopped – about 50g
• 2 dates, chopped – about 40g
• 2 tbsp khus khus (poppy seeds) – about 20g
• 1 tsp cardamom powder – about 2g
• 2 cups sugar – about 400g
• ¾ cup water – about 180ml

Ingredient Notes

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

Gond (Edible Gum): Benefits and Regional Uses

Gond is a key ingredient, especially in North Indian cuisine. It’s known for its warming properties and is often given to new mothers and those recovering from illness. You can find it at most Indian grocery stores.

Dry Coconut & Makhana: Texture and Nutritional Value

The dry coconut and makhana add a lovely texture and a subtle sweetness. Roasting them really brings out their flavor! Makhana is also a fantastic source of protein and fiber.

Nuts & Seeds: Choosing the Best Varieties

Feel free to experiment with different nuts and seeds! Walnuts, pecans, or chia seeds would all be delicious additions. Just make sure they’re fresh for the best flavor.

Khus Khus (Poppy Seeds): Flavor Profile & Traditional Significance

Poppy seeds add a unique nutty flavor and a beautiful visual appeal. They’re also believed to have cooling properties, balancing the warming effect of the gond.

Ghee: The Importance of Quality & Clarification

Ghee is the heart of many Indian sweets. Using good quality ghee makes a huge difference in the final taste. If you’re making your own, ensure it’s properly clarified to remove any milk solids.

Cardamom Powder: Fresh vs. Store-Bought

Freshly ground cardamom powder is always best! The aroma is incredible. If you’re using store-bought, make sure it’s from a reputable brand and hasn’t lost its fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ghee in a pan over medium heat. Add the gond and roast until it puffs up and becomes translucent. This takes a few minutes – keep stirring to prevent burning!
2. Add the dry coconut and makhana to the pan. Roast on low flame until the coconut turns golden and crunchy. Set aside to cool.
3. While the first mixture cools, roast the almonds, cashews, pistachios, sunflower seeds, and pumpkin seeds in the same pan until they’re lightly browned and fragrant. Add these to the cooling mixture.
4. In the same pan, heat 1 tsp of ghee. Add the raisins, figs, and dates and roast until they become plump and aromatic. Mix with the other ingredients.
5. Add the poppy seeds and cardamom powder to the mixture. Give everything a good stir to combine.
6. Now, let’s make the sugar syrup. In a separate pan, combine the sugar and water. Bring to a boil and cook until it reaches the 1-string consistency (more on that in the FAQs!).
7. Pour the hot sugar syrup over the dry fruit and nut mixture. Mix quickly and thoroughly until everything is well coated.
8. Transfer the mixture to a greased tray or plate. Level it out and let it cool completely. This is important – don’t try to shape the ladoos while it’s still warm!
9. Once cooled, cut the mixture into 16 equal pieces and shape them into ladoos.
10. Store in an airtight container.

Expert Tips

• Don’t overcrowd the pan when roasting the nuts and seeds. Roast in batches for even cooking.
• Keep stirring the gond constantly while roasting to prevent it from burning.
• The sugar syrup consistency is crucial. If it’s too thin, the ladoos will be sticky. If it’s too thick, they’ll be dry.

Variations

• Vegan Gond Laddoo Adaptation: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the labels of your ingredients to ensure they haven’t been processed in a facility that handles gluten.
• Adjusting Spice Levels: If you prefer a stronger cardamom flavor, add a little more powder. You can also add a pinch of nutmeg or saffron for a different twist.
• Festival Adaptations (Makar Sankranti, Lohri): My grandmother always added a sprinkle of til (sesame seeds) to these ladoos for Makar Sankranti – a lovely tradition!

Serving Suggestions

These ladoos are perfect as a festive treat, a mid-afternoon snack, or even a healthy dessert. Serve them with a glass of warm milk or a cup of chai.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a month. They actually taste even better after a few days as the flavors meld together!

FAQs

What are the health benefits of Gond?

Gond is believed to be warming and energizing. It’s often used in traditional medicine to strengthen the body and aid recovery.

Can I use a different type of nut in this recipe?

Absolutely! Feel free to substitute any of the nuts with your favorites. Walnuts, pecans, or even macadamia nuts would work well.

How do I know when the sugar syrup has reached the 1-string consistency?

Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single, thin string forms, the syrup is ready.

What is the shelf life of these ladoos, and how do I ensure they stay fresh?

These ladoos will stay fresh for up to a month if stored in an airtight container at room temperature.

Can I make a smaller batch of this recipe?

Yes, you can easily halve or quarter the recipe if you want to make a smaller batch. Just adjust the ingredient quantities accordingly.