Gond Ke Laddu is a nutritious yet delicious sweet ball. We specially prepare it in winter or for nursing mothers. Edible gum – Gond in Hindi is its main ingredient thus we call it Gond Ke Laddu.
We get this edible gum from plants. This recipe is also rich in dry fruits, whole wheat flour, and desi ghee. Some also add turmeric powder in it. Turmeric gives relieves from inflammation. Turmeric also has excellent antibiotic properties.
For regular consumption, I prepare this Laddu with Sugar. But if you are preparing it for nursing mother, replace the sugar with jaggery. Jaggery is very rich in iron. Also, jaggery is rich in energy. And both are beneficial for nursing mothers.
The recipe that we prepare from Jaggery turns dark brown in color. Gond Ke Laddu made from Jaggery also turns slightly hard. Thus for normal consumption, I prefer using sugar in this recipe to make it more presentable.
Advantages of Gond Ke Laddu
This Ladoo is very rich and warm thus it is not advisable for pregnant women. But works wonders for nursing mothers. They Increase lactation, thus it is good for the baby too! The use of turmeric in this recipe gives it antibiotic property, thus makes it more effective for new moms and the baby.
When my son was born my mother cooked it for me. She added pistachio, cashew nut, raisins, almonds, date palm, fox nut ( Phool makhana), and of course jaggery and turmeric powder.
My brother was then in the hostel doing his engineering. Thus when my mother cooked it for me, she wanted to pack it for my brother too. She asked him to take it with him. But he refused as his friends will make fun of him 🙂
Anyway, this recipe is also good for winters as it provides warmth, being rich in dry fruits. Another recipe called Sonth Ke Laddu or Ginger Laddu is also good for winters. Both of these Laddus are very effective in relieving from joint pain and back pain. Also, both the Laddu use whole wheat flour which fights constipation too.
There are 2 common types of edible gums available. The first one is Acacia gum or gum Arabic. And the second one is Tragacanth gum.
Acacia gum or gum Arabic is derived from Acacia tree popularly known as Babool Tree in India. This gum provides warmth to the body. This also the gum with which prepare Gond Laddu. This gum is also widely in use to make soft candy, chewing gum, and other confectionery. While the Tragacanth gum is in use to prepare toothpaste, hand lotions, denture adhesives, and vaginal creams, and jellies.
Gond is very rich in Calcium and Magnesium. Thus it is good for Lactating mothers. But you should take care that you fry the gum properly and it should effloresce. Discard all the gum particles that do not swell properly after frying. Otherwise, it will cause stomach pain.
After frying all the ingredients one by one in desi ghee prepare coarse powder from them. The fine powder becomes sticky, resulting in difficulty in binding the Laddoos.
If you are interested in adding turmeric in this recipe, then fry the turmeric powder in ghee. Let the turmeric powder turn dark orange in color while frying. Then add it in the above mixture.
If you want to replace sugar with jaggery in this recipe then make jaggery syrup first. Then add this jaggery syrup in the roasted gum, wheat flour, and dry fruits ground powder mixture. Mix them well with your hand immediately otherwise, you may get lumps in the mixture.
Even after giving a good mix to all the ingredients if you find any lumps in the mixture, crush it and mix it well again before binding the Laddu.
Always bind Laddu, while the mixture is still warm and manageable. If the mixture cools down will not be able to bind them properly.
Now without waiting, let us start our nutritious Gond Ke Laddu Recipe
Gond Ke Laddu
for preparing Gond Laddu Recipe
- 1 cup sugar (चीनी) or jaggery powder (गुड़ पाउडर)
- 200 grams of edible gum (गोंद)
- 1 cup whole wheat flour (गेहूं का आटा)
- 1 teaspoon green cardamom powder (छोटी इलायची पाउडर) optional
- ½ cup clarified butter (घी) for frying
- ⅓ cup clarified butter (घी) at room temperature for adding later
Dry fruits for Gond Laddu
- 2 tablespoon pistachio (पिस्ता)
- 2 tablespoon cashew nut (काजू)
- 2 tablespoon raisins (किशमिश)
- 2 tablespoon almond blanched and chopped (छिला तथा काटा हुआ बादाम)
Preparation for Gond Laddu
- Take 1 cup or about 200 grams of sugar in a grinder jar. Make a fine powder by grinding the sugar. Then take it out on a plate and keep it aside.
Steps to fry Dry fruits for making Gond Laddu
- To fry dry fruits put a half cup of desi ghee in heavy iron or aluminum pan and heat it on low to medium heat. Allow the ghee to melt.
- Now add 2 tablespoons of almonds and roast them while stirring continuously. Fry the almonds till they change their color and then remove it from the ghee and keep them aside.
- Similarly in the same ghee add 2 tablespoons of cashews, fry it continuously stirring. Fry cashews till they become light golden or golden. Then remove them from the ghee and keep them aside.
- Then add 2 tablespoons pistachios in the same ghee. Fry them for a few seconds until they change color. Then remove and do keep them aside.
How to fry Gond to make Gond Ladoo
- To fry Gond for making Gond Ladoo a perfect temperature of ghee is required. To check, add a piece of Gond in the same ghee we have fried our dry fruits. If the Gond slowly rises and puffs, the oil is ready to fry the Gond. If the Gond settles in the ghee, increase the flame and allow the oil to heat up. If the Gond rises quickly, the oil is too hot. Reduce the flame so that the oil temperature drops slightly.
- When you get the right temperature of ghee, add half of Gond to it and roast it quickly stirring continuously, without stopping even for a second, until all the Gond gets fried well and puffs up.
- Gond pieces should be fried evenly. So fry it continuously without stopping. Take care that the Gond does not get burnt. The pieces of Gond become heavy on frying and also puffs up.
- When the pieces of Gond become heavy while frying and also puffs up, remove them from the ghee and keep them aside.
- Likewise, fry the remaining Gond and remove it from the ghee, and mix it in previously fried Gond and keep it aside to cool down a bit.
- When the Gond cools down, put them in a grinder jar and grind it in semi-fine or coarse powder.
- If you wish, you can also grind the fried dry fruits in the same grinder jar along with Gond. Or keep the fried dry fruits intact and mix these nuts later in the mixture before preparing the Laddus.
Method of Frying Wheat Flour for making Gond Laddu
- Now reduce the flame and after frying the Gond add 2 cups of whole wheat flour in the remaining ghee. Mix flour and ghee together. Then fry it while stirring continuously
- Stir and roast the flour until its color changes. Roast it until you get the nutty aroma from it.
- Turn off the heat when the flour turns golden or brown. Remove the pan from the heat and put 2 tablespoons raisins and 1 teaspoon cardamom powder in it. You can also skip cardamom powder if you want.
Preparing Gond Laddo
- Now to the above mixture add powdered sugar, crushed or coarsely powder Gond and dry fry fruits.
- Mix them all with the help of a spoon. While mixing, if there is any lump in the Ladoo mixture then break it with a spoon. And mix the mixture very well.
- When the Gond Laddu mixture is still warm and the heat is tolerable for you, take a spoonful of the mixture in your palms and press it between the palms and the fingers to form a ball or Laddu.
- If the heat is not bearable, wait a few minutes to cool down the mixture and avoid burning your hands.
- If the mixture does not shape up, then add 1 to 2 tablespoons of ghee in it and mix it well again. Note that the ghee should be in a semi-solid state at room temperature. Then prepare medium-sized Gond Laddus from this whole mixture.
- Allow the Gond Ladoos to cool to room temperature. You can store these Gond Laddus in an air-tight steel container at room temperature for a few months.
- Serve the Gond Laddus as a sweet snack on a plate during winters with some warm milk.