Right here’s a recipe from the huge Indian delicacies, which is basic, but is made with a really distinctive ingredient – Gond Ke Laddu. The primary ingredient on this one of the crucial in style Ladoo Recipes is gond a.okay.a edible gum, together with complete wheat flour (atta), clarified butter (ghee), sugar and nuts. It’s possible you’ll add some cardamom powder for an additional taste within the laddus however with out it additionally, these style simply pleasant. What’s extra is that it has many well being advantages and is warming for the physique, particularly through the North Indian winter season.
What’s Gond
Like I discussed at first, ‘gond’ is the Hindi phrase for ‘gum.’ These are pure gums derived from the sap of bushes, a few of that are edible and a few not.
Indian delicacies historically makes use of a few of these edible gums in making the Gond Ke Laddu, a standard candy snack.
Along with this Gond Ke Laddu recipe, there are numerous different dishes that embrace gond as an necessary ingredient.
However earlier than I point out about these, right here is a little more on the two most used kinds of edible gums in Indian delicacies (significantly in North India):
1. Tragacanth gum: This one (photograph under) can also be known as as ‘katira gond’ in Hindi language and ‘badam pisin’ in Tamil language.
It has cooling properties and thus, is used as a cooling ingredient in summers. Thus additionally added to typical refreshing summer time drinks like gond sharbat, Jigarthanda, Falooda, and many others.
It swells and turns into jelly like when soaked in water. On account of this property, it’s used as a thickener in lots of meals gadgets.
2. Acacia gum or gum Arabic: That is the dried sap of the acacia tree, additionally known as the babul tree (kikar) in Hindi. It is called ‘Dink’ in Marathi or ‘Gond’ in Hindi.
To make Gond Ke Laddu, acacia gum is used. Acacia gum is heaty and thus, consumed throughout winters because it helps to maintain the physique heat.
Gond Ke Laddu and Gond Panjiri are quintessential winter sweets in lots of elements of North India. Gond ladoo can also be nice for nursing moms.
About Gond Ke Laddu
Making Gond Ke Laddu is a winter ritual in my house, yearly. We often make 1 to 2 kilograms of those ladoos throughout winters.
I’ve been getting ready these laddus since lengthy now. Therefore, it was solely proper to share this recipe with you all right here.
Additionally, as a result of it is likely one of the basic Indian recipes, which can also be helpful for the well being.
Gond Ke Laddu can also be known as as Dink Ladoo in Maharashtrian delicacies. Nonetheless, this specific recipe is a Punjabi one which I initially realized from my mother-in-law. Because the time I learnt it from her, I’ve been making it at house.
On this recipe, I’ve floor the unrefined sugar to get a high-quality powder. You’ll be able to even use store-bought powdered sugar whereas making Gond Ke Laddu.
These laddus are nutrient-dense, heavy and filling, as other than gond, complete wheat flour, ghee and nuts are additionally added within the recipe.
Step-by-Step Information
Methods to make Gond Ke Laddu
Make Powdered Sugar
1. Take 1 heaped cup uncooked sugar (200 grams) in a grinder jar.
2. Grind to a high-quality powder. Take away on a plate and put aside.
Fry Nuts
3. Warmth ½ cup + 4 tablespoons desi ghee in a heavy kadai. Don’t use a non-stick kadai. A heavy iron or aluminum kadai works greatest for frying gond.
4. Let the ghee soften. Preserve warmth to medium-low.
5. Add 2 tablespoons almonds.
6. Stirring usually, fry almonds.
7. Fry almonds until they alter shade. Take away with a slotted spoon and hold apart.
8. Now, add 2 tablespoons cashews.
9. Stirring usually, fry cashews.
10. Fry cashews until they turn into mild golden or golden. Take away with a slotted spoon and hold apart.
11. Add 2 tablespoons pistachios. Fry for some seconds until they alter shade.
12. Take away and hold apart.
Fry Gond
13. Now in the identical ghee, add one piece of gond. If the gond comes up regularly and puffs up, the oil is able to fry the gond.
If the gond settles down within the oil, then enhance the warmth and let oil turn into scorching.
In case the gond comes up shortly, then oil may be very scorching. Scale back the warmth in order that the oil temperature reduces a bit.
14. Add gond in 2 batches. In case you are skilled, then add gond in a single batch. I added all of the gond directly and fried them.
15. Stir constantly and fry gond until all of it puffs up.
16. The gond items must be fried evenly.
17. Stir constantly.
18. Fry effectively in ghee and don’t burn the items. They may flip heavy and puff up whereas frying.
19. Take away the overrated gond with a slotted spoon.
20. Preserve apart in a bowl or plate.
Roast Complete Wheat Flour
21. Scale back the warmth to low and add 2 cups complete wheat flour (atta) in the identical ghee.
22. Combine flour very effectively with ghee.
23. Start to roast flour with the ghee on medium-low to medium warmth.
24. Whereas the atta is getting roasted, add fried nuts in a grinder jar.
25. Additionally add the fried gond within the grinder jar or spice-grinder.
26. Pulse and grind to a semi-fine or coarse powder. You’ll be able to hold the nuts complete, if you need. It’s also possible to use a rolling pin and crush gond. Preserve the powdered gond-nuts combination apart.
Observe that the atta is getting roasted, when you grind the nuts and gond. In case you are not in a position to multitask, then change off the warmth after frying gond.
Crush nuts and gond within the grinder. Then, change on the warmth once more and let ghee turn into barely scorching. Add atta and roast.
27. Proceed to stir and roast the atta.
28. Roast atta until the colour adjustments and also you get a nutty aroma. Stir constantly, whenever you see the atta altering its shade.
29. Stir and roast until the atta turns into golden or brown. Total it took me a complete of 17 minutes for the atta to get roasted to perfection (I had used a heavy iron kadai).
Observe that the timing will differ with the fabric, measurement and thickness of the kadai or pan. In the event you use metal kadai, then it is going to take much less time.
Additionally, verify the style of the roasted complete wheat flour and it ought to really feel cooked. You shouldn’t really feel any rawness within the style.
Make Gond Ke Laddu
30. Change off the warmth. Take away the kadai from the stovetop, add 2 tablespoons raisins and 1 teaspoon cardamom powder. You’ll be able to even skip cardamom powder.
31. Subsequent, add the powdered sugar.
32. Add the ready gond-nut combination.
33. Start to combine with a spoon. Whereas mixing, break the sugar lumps with a spatula or spoon, if any, within the combination.
34. Combine very effectively.
35. When the ladoo combination continues to be scorching and the warmth is tolerable to you, take a heaped measurement portion of it in a spoon or in your palms. Form in a spherical ladoo.
In case the warmth isn’t tolerable, then anticipate some minutes. Keep away from burning your palms.
If the combination doesn’t maintain form, then add 1 to 2 tablespoons ghee. Observe that the ghee must be in a semi-solid state at room temperature.
36. Make medium-sized Gond Ke Laddu from the ready combination.
38. Serve Gond Ke Laddu as a winter candy snack plain or with some scorching milk.
When cooled to room temperature, retailer in an air-tight metal container at room temperature for a few months.
The recipe yields 17 to 18 laddus and might be simply doubled or tripled. You’ll be able to even half the recipe.
Advantages of Gond
Listed below are a few of the the reason why you have to think about attempting this recipe of Gond Ke Laddu all of the extra:
- Gond is an efficient supply of calcium; thus, helps in retaining the bones and tooth robust
- Being heaty, it helps to maintain the physique heat throughout chilly winters
- It’s also a superb supply of vitality; thus, is apt for winter consumption and good for teenagers too
- Gond is given to nursing moms because it helps in strengthening the spine and aids in milk manufacturing. It additionally helps in giving vitality and power to moms after being pregnant
- It additionally helps the uterus to get again to its measurement, submit little one beginning.
Whereas the above is why ought to completely think about together with the acacia gum in your weight loss plan, one necessary factor to recollect is that you must keep away from consuming it throughout being pregnant, as it’s heaty in nature.
Skilled Suggestions
- Gond: Use good high quality gond and purchase from a recognized supply. Often, gond is offered in Ayurvedic retailers or might be sourced on-line as effectively.
- Nuts & Dry fruits: Nuts and dry fruits are additionally added on this laddu recipe. I often the simply out there ones like almonds, cashews, pistachios and raisins. You’ll be able to add different kinds of nuts and seeds like poppy seeds, makhana, fenugreek seeds (methi) and even dry coconut and dates. You’ll be able to enhance the amount of nuts and dry fruits, if you need.
- Fat: For greatest outcomes, make these gond ladoos with selfmade ghee or desi ghee. On this recipe, ghee not solely provides taste but in addition helps as a binding issue within the ladoo. Furthermore, ghee additionally helps in digesting the laddus. So, keep on with the amount talked about within the recipe and never scale back it.
- Sweetener: I choose including khand or khandsari (desi uncooked, unrefined sugar) on this recipe. You’ll be able to even add refined sugar or jaggery.
- Frying gond: Be sure that to deep-fry gond effectively, as even barely uncooked gond may cause abdomen issues. In case you are pan-frying or shallow-frying, then it could not puff up effectively.
- Roasting flour: Roast the entire wheat flour additionally, very effectively. Slight rawness within the flour will spoil the style and texture of the ladoo in addition to not go well with the abdomen.
- Shaping laddus: Gond ladoos are formed when the combination continues to be scorching. In case you are unable to form, then add 1 to 2 tablespoons extra ghee in a semi-solid state at room temperature. If ladoos aren’t in a position to maintain their form or getting flattened, it means there’s extra ghee. On this case, let the combination cool fully after which form.
- Scaling: This Gond Ke Laddu recipe might be halved, doubled or tripled simply.
Extra Ladoo Recipes To Attempt!
Ladoo Recipes
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Gond Ke Laddu | Nutritious Gond Laddu
Gond ke laddu is a well-liked winter candy from north India. This nutrient dense laddu is manufactured from gond aka edible gum, complete wheat flour, ghee and nuts. Gond laddu are tasty in addition to wholesome. This recipe might be halved, doubled or tripled.
Prep Time 12 minutes
Prepare dinner Time 18 minutes
Complete Time 30 minutes
Stop your display screen from going darkish whereas making the recipe
Frying nuts
- Preserve all of the components prepared earlier than you start. Warmth desi ghee in a heavy kadai. Please don’t use a non-stick kadai. A heavy iron kadai or aluminium kadai works greatest for frying gond.
Let the ghee soften. Preserve warmth to medium-low.
Add almonds. stirring usually fry almonds until their shade adjustments after which take away with a slotted spoon. Preserve apart.
Now add cashews. stirring usually fry cashews until they turn into mild golden or golden. Take away with a slotted spoon and hold apart.
Add pistachios. Fry for some seconds until their color adjustments. take away and hold apart.
Frying gond
Now in the identical ghee, add one piece of gond.
- If the gond comes up regularly and puffs up, the oil is prepared for the gond to be fried. If the gond settles down within the oil, then enhance the flame and let oil turn into scorching. If the gond comes up shortly, then oil may be very scorching. Scale back the flame to decrease the oil temperature.
Add gond in two batches. In case you are an skilled cook dinner, then add gond in a single batch.
Stir continuous and fry gond until all of them puff up.
The gond items must be fried evenly. So stir continuous. Fry them effectively in ghee and don’t burn them.
Take away the overrated gond in a slotted spoon. Preserve the fried gond apart and let it cool.
Roasting wheat flour
Scale back the warmth to a low after which add 2 cups complete wheat flour in the identical ghee.
Combine flour very effectively with ghee. Start to roast flour with the ghee.
In the meantime when atta is getting roasted, add fried nuts in a grinder jar or spice-grinder. Additionally add the fried gond in a dry grinder jar.
Pulse and grind to a semi high-quality or coarse powder. You’ll be able to hold the nuts complete in the event you choose as a substitute of powdering them.
- Do be aware that atta is getting roasted whenever you grind the fried gond. In case you are not in a position to multitask then change off warmth after frying gond. Crush gond in grinder. Then change on warmth once more and let ghee turn into barely scorching. Add atta and roast. It’s also possible to use a belan (rolling pin) and crush gond. Preserve the powdered gond and nuts apart.
Proceed to maintain on stirring and roasting the atta.
Roast atta until its shade adjustments and also you get a nutty aroma.
Then stir nonstop whenever you see the flour altering its shade.
- Stir and roast until the atta turns into golden or brown. Total it took me a complete of 17 minutes for the atta to get roasted to perfection.Observe that the timing will differ with the fabric, measurement and thickness of the kadai or pan. In the event you use metal kadai, then it is going to take much less time.
Making gond ke laddu
Change off the warmth. Preserve the kadai down and raisins and cardamom powder.
Subsequent add the powdered sugar. add the crushed gond and nuts combination.
Start to combine with a spoon. Whereas mixing, break the sugar lumps if any within the ladoo combination with a spatula or spoon. Combine very effectively.
When the laddu combination continues to be scorching and the warmth is tolerable to you, take a heaped measurement portion of it in a spoon or in your palms. Form in a spherical ladoo.
- In case the warmth isn’t tolerable, then do anticipate some minutes. Keep away from burning your palms. If the combination doesn’t maintain form, then add 1 to 2 tablespoons ghee. Observe that the ghee must be in a semi-solid state at room temperature.
Make medium sized ladoo from this complete combination. Retailer them in an hermetic metal container (metal dabba).
They keep good for a few months. This recipe might be simply doubled or tripled. From this gond laddu recipe, you can also make 17 to 18 laddu.
Serve Gond ke Laddu simply by itself or with some scorching or heat milk.
- This recipe might be halved or doubled or tripled.
- In case you are unable to make laddu and the combination crumbles and appears dry, then add 1 to 2 tablespoons ghee at room temperature. Combine and type laddu.
- If the ladoo can’t maintain form and flattens then it means there’s extra ghee. Let the combination cool fully after which form into laddu.
- Observe that the approx vitamin knowledge is for 1 gond ladoo.
Diet Details
Gond Ke Laddu | Nutritious Gond Laddu
Quantity Per Serving
Energy 235 Energy from Fats 117
% Every day Worth*
Fats 13g20%
Saturated Fats 7g44%
Ldl cholesterol 26mg9%
Sodium 1mg0%
Potassium 100mg3%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 5IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 11mg1%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 30mg8%
Phosphorus 75mg8%
Zinc 1mg7%
* % Every day Values are based mostly on a 2000 calorie weight loss plan.
This Gond ke Laddu recipe from the weblog archives, first printed in January 2019 has been republished and up to date on December 2022.
