Gond ke ladoo is a nutritious and delicious treat traditionally made during winter months for its warming properties. This delightful sweet is crafted from edible gum resin, dry fruits, coconut, and jaggery. Not only is it known for its delectable taste, but it also boasts numerous nutritional benefits. The primary ingredient, edible gum resin, is believed to generate warmth within the body, especially in cold weather. Rich in calcium and protein, these ladoos are ideal for serving to children, new mothers, and the elderly.
This recipe is wonderfully simple, and I’m excited to share the perfect ingredient proportions along with some foolproof tips to ensure your gond ke ladoo turn out just right on your initial attempt. Give it a try; you’ll be delighted with the results!
- Firstly, I use bavdiyo gunder (one variety of gunder), which is suitable for both men and women. You can use any variety of gunder (gond) in ladoo.
- Roast dry fruits on a low flame for a crunchier texture. Add dry fruits of your choice and adjust the proportions accordingly.
- Roast the flour on a lower flame until it changes color and becomes aromatic. Also, the ghee separates from its sides.
- Add chopped or melted jaggery when the mixture is removed from the gas. Also, do not cook jaggery with flour, otherwise, gunder na ladoo will become hard.
- Lastly, It also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
Gunder na ladoo recipe | gond laddu | gond ke ladoo
- ½ cup gond
- 1.5 cup wheat flour
- 1.5 cup melted ghee
- 1.5 cup jaggery
- ¼ cup almond
- ¼ cup cashews
- 2 tbsp pistachio
- 2 tbsp raisins
- 2 tbsp water melon seeds
- 2 tbsp poppy seeds
- ¾ cup desiccated coconut
- 1 tsp ganthola powder
- 1 tsp dry ginger powder
- ½ tsp cardamom powder
- In a heavy-bottomed pan, heat some ghee and roast the gond in batches.
- Crush the gond using a bowl or your hand.
- Also, roast cashews, almonds, and pistachios in ghee and crush them coarsely using a mortar and pestle. Then transfer them to a mixing bowl.
- Next, roast the kismis until they puff up, then add them to the mixing bowl.
- Now, in a pan, dry roast desiccated coconut, watermelon seeds, and poppy seeds. Transfer them to the mixing bowl.
- Add some ghee to the pan, then add wheat flour and roast it until it changes color and becomes aromatic.
- Next, add ganthola powder, dry ginger powder, and cardamom powder. Mix well.
- Turn off the heat and remove the pan from the stove.
- When the mixture is slightly hot, add chopped jaggery and mix well.
- Then add the crushed dry fruits, crushed gond, and the roasted coconut, poppy seeds, and watermelon seeds. Mix well.
- Start making ladoos with greased hands while the mixture is still hot/warm.
- Enjoy Gunder na Ladoo or Gond ke Ladoo for up to a month when stored in an airtight container.
- The proportions of wheat flour, ghee, and jaggery should be equal in cups.
- Fry the gond on medium flame until it completely puffs up.
- Crush fried gond so that it easily merges into the ladoo mixture.
- Add ghee in batches and roast the flour until it slightly changes color.
- Add chopped jaggery to the roasted flour mixture while it is still slightly hot.
- Shape the ladoos when the mixture is slightly hot.