Gond Ladoo
A warm, nutrient-dense sweet from India, perfect for postpartum recovery or as a winter treat. These energy balls are made with edible gum, whole wheat flour, nuts, and jaggery, providing strength and warmth.
For 20 servings
Fry the edible gum (gond).
- Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the gond in small batches. Don't overcrowd the pan.
- Fry on low-medium heat until the gond pieces puff up, become light, and turn crispy. This can take 2-3 minutes per batch.
- Remove the puffed gond with a slotted spoon and set aside to cool.
TIPEnsure the ghee is not too hot, or the gond will burn on the outside while remaining raw and chewy inside. Test with one piece first.Crush the fried gond and nuts.
Once the fried gond has cooled completely, crush it into a coarse powder using the back of a bowl or a rolling pin. Coarsely grind the almonds and walnuts in a blender, but don't make a fine powder.
Roast the whole wheat flour.
In the same pan with the remaining ghee, add the whole wheat flour. Roast on a continuous low flame, stirring constantly, until it turns aromatic and a light golden brown color. This will take about 15-20 minutes.
TIPBe patient while roasting the flour. Proper roasting is key to a good flavor and prevents a raw taste.Combine all ingredients.
- Turn off the heat. To the warm roasted flour, add the coarsely ground nuts and mix for a minute.
- Add the crushed gond, raisins, cardamom powder, dry ginger powder, and nutmeg powder.
- Finally, add the grated jaggery. Mix everything together very well until the jaggery melts slightly from the residual heat and everything is combined.
Shape the ladoos.
While the mixture is still warm and comfortable to touch, take a small portion (about 2-3 tablespoons) in your palm. Press and roll it between your palms to form a tight, round ladoo.
TIPIf the mixture feels too dry to bind, you can add 1-2 tablespoons of warm ghee.Cool and store.
Place the prepared ladoos on a plate and let them cool down completely. They will become firm as they cool. Store in an airtight container at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the gond on low-medium heat. If the heat is too high, it will brown from the outside but remain raw inside.
- 2Roast the flour patiently on low flame to ensure it's cooked through and doesn't taste raw.
- 3Shape the ladoos while the mixture is warm. If it cools down, it will be difficult to bind them.
- 4If the mixture seems too dry to bind, add a tablespoon or two of warm ghee.
- 5You can also add other nuts and seeds like pistachios, cashews, or melon seeds.
- 6For a richer texture, you can add 1/4 cup of desiccated coconut along with the nuts.
Frequently asked questions
Yes, Gond Ladoo is considered very healthy, especially for new mothers and during winter. It's packed with energy, healthy fats, and nutrients from ghee, nuts, and whole grains that aid in recovery and provide warmth.
