Right here’s a recipe from the huge Indian delicacies, which is traditional, but is made with a really distinctive ingredient – Gond Ke Laddu. The primary ingredient on this probably the most common Ladoo Recipes is gond a.ok.a edible gum, together with entire wheat flour (atta), clarified butter (ghee), sugar and nuts. Chances are 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 throughout the North Indian winter season.
What’s Gond
Like I discussed to start with, ‘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 typical candy snack.
Along with this Gond Ke Laddu recipe, there are numerous different dishes that embrace gond as an essential ingredient.
However earlier than I point out about these, right here is a little more on the two most used forms of edible gums in Indian delicacies (notably in North India):
1. Tragacanth gum: This one (picture 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 so forth.
It swells and turns into jelly like when soaked in water. As a result 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 named ‘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 components 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 traditional Indian recipes, which can also be useful for the well being.
Gond Ke Laddu can also be known as as Dink Ladoo in Maharashtrian delicacies. Nonetheless, this explicit recipe is a Punjabi one which I initially discovered 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 advantageous powder. You may even use store-bought powdered sugar whereas making Gond Ke Laddu.
These laddus are nutrient-dense, heavy and filling, as other than gond, entire 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 advantageous 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 out to be 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 step by step and puffs up, the oil is able to fry the gond.
If the gond settles down within the oil, then improve the warmth and let oil turn out to be sizzling.
In case the gond comes up rapidly, then oil may be very sizzling. 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 repeatedly and fry gond until all of it puffs up.
16. The gond items need to be fried evenly.
17. Stir repeatedly.
18. Fry properly in ghee and don’t burn the items. They’ll flip heavy and puff up whereas frying.
19. Take away the hyped up gond with a slotted spoon.
20. Preserve apart in a bowl or plate.
Roast Entire Wheat Flour
21. Scale back the warmth to low and add 2 cups entire wheat flour (atta) in the identical ghee.
22. Combine flour very properly 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 may hold the nuts entire, in order for you. You can too use a rolling pin and crush gond. Preserve the powdered gond-nuts combination apart.
Be aware that the atta is getting roasted, whilst 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 out to be barely sizzling. Add atta and roast.
27. Proceed to stir and roast the atta.
28. Roast atta until the colour modifications and also you get a nutty aroma. Stir repeatedly, 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).
Be aware that the timing will fluctuate with the fabric, dimension and thickness of the kadai or pan. In the event you use metal kadai, then it is going to take much less time.
Additionally, examine the style of the roasted entire 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 may 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 properly.
35. When the ladoo combination continues to be sizzling and the warmth is tolerable to you, take a heaped dimension portion of it in a spoon or in your palms. Form in a spherical ladoo.
In case the warmth just isn’t tolerable, then watch for some minutes. Keep away from burning your fingers.
If the combination doesn’t maintain form, then add 1 to 2 tablespoons ghee. Be aware that the ghee needs to 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 sizzling 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 will be simply doubled or tripled. You may even half the recipe.
Advantages of Gond
Listed here are among the the reason why you could take into account making an attempt this recipe of Gond Ke Laddu all of the extra:
- Gond is an efficient supply of calcium; thus, helps in preserving the bones and enamel 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 dimension, put up little one beginning.
Whereas the above is why ought to completely take into account together with the acacia gum in your weight loss plan, one essential factor to recollect is that you need to keep away from consuming it throughout being pregnant, as it’s heaty in nature.
Professional Suggestions
- Gond: Use good high quality gond and purchase from a identified supply. Normally, gond is offered in Ayurvedic outlets or will be sourced on-line as properly.
- Nuts & Dry fruits: Nuts and dry fruits are additionally added on this laddu recipe. I often the simply accessible ones like almonds, cashews, pistachios and raisins. You may add different forms of nuts and seeds like poppy seeds, makhana, fenugreek seeds (methi) and even dry coconut and dates. You may improve the amount of nuts and dry fruits, in order for you.
- Fat: For greatest outcomes, make these gond ladoos with do-it-yourself 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, follow the amount talked about within the recipe and never cut back it.
- Sweetener: I desire including khand or khandsari (desi uncooked, unrefined sugar) on this recipe. You may even add refined sugar or jaggery.
- Frying gond: Ensure to deep-fry gond properly, as even barely uncooked gond may cause abdomen issues. In case you are pan-frying or shallow-frying, then it might not puff up properly.
- Roasting flour: Roast the entire wheat flour additionally, very properly. Slight rawness within the flour will spoil the style and texture of the ladoo in addition to not swimsuit the abdomen.
- Shaping laddus: Gond ladoos are formed when the combination continues to be sizzling. 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 will not be in a position to maintain their form or getting flattened, it means there may be extra ghee. On this case, let the combination cool utterly after which form.
- Scaling: This Gond Ke Laddu recipe will be halved, doubled or tripled simply.
Extra Ladoo Recipes To Attempt!
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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 made from gond aka edible gum, entire wheat flour, ghee and nuts. Gond laddu are tasty in addition to wholesome. This recipe will be halved, doubled or tripled.
Prep Time 12 minutes
Cook dinner Time 18 minutes
Whole Time 30 minutes
Forestall 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 modifications after which take away with a slotted spoon. Preserve apart.
Now add cashews. stirring usually fry cashews until they turn out to be mild golden or golden. Take away with a slotted spoon and hold apart.
Add pistachios. Fry for some seconds until their color modifications. take away and hold apart.
Frying gond
Now in the identical ghee, add one piece of gond.
- If the gond comes up step by step and puffs up, the oil is prepared for the gond to be fried. If the gond settles down within the oil, then improve the flame and let oil turn out to be sizzling. If the gond comes up rapidly, then oil may be very sizzling. 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 need to be fried evenly. So stir continuous. Fry them properly in ghee and don’t burn them.
Take away the hyped up 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 entire wheat flour in the identical ghee.
Combine flour very properly 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 advantageous or coarse powder. You may hold the nuts entire should you desire as a substitute of powdering them.
- Do observe 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 out to be barely sizzling. Add atta and roast. You can too 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 modifications 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.Be aware that the timing will fluctuate with the fabric, dimension 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 properly.
When the laddu combination continues to be sizzling and the warmth is tolerable to you, take a heaped dimension portion of it in a spoon or in your palms. Form in a spherical ladoo.
- In case the warmth just isn’t tolerable, then do watch for some minutes. Keep away from burning your fingers. If the combination doesn’t maintain form, then add 1 to 2 tablespoons ghee. Be aware that the ghee needs to be in a semi-solid state at room temperature.
Make medium sized ladoo from this entire combination. Retailer them in an hermetic metal container (metal dabba).
They keep good for a few months. This recipe will be simply doubled or tripled. From this gond laddu recipe, you may make 17 to 18 laddu.
Serve Gond ke Laddu simply by itself or with some sizzling or heat milk.
- This recipe will 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 not maintain form and flattens then it means there may be extra ghee. Let the combination cool utterly after which form into laddu.
- Be aware that the approx vitamin information is for 1 gond ladoo.
Diet Information
Gond Ke Laddu | Nutritious Gond Laddu
Quantity Per Serving
Energy 235 Energy from Fats 117
% Each 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 Okay 1µg1%
Calcium 11mg1%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 30mg8%
Phosphorus 75mg8%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
This Gond ke Laddu recipe from the weblog archives, first revealed in January 2019 has been republished and up to date on December 2022.
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