Gond ke Laddu Recipe: Traditional Winter Atta Gond Ladoo
CHAKKI PEESINGIn North Indian homes, the first cold week of the year means a big steel dabba of gond ke laddu on the kitchen shelf. Atta roasted in ghee, crunchy puffed gond, almonds, cashews and jaggery are pressed into one small laddu that is eaten with a glass of warm milk on winter mornings. They are also the laddus grandmothers traditionally make for new mothers.
Quick answer: Fry 50 g edible gum (gond) in hot ghee in small batches until it puffs up, then crush it. Fry the nuts and makhana. Roast 250 g whole wheat atta in the remaining ghee on low heat for 20–25 minutes until golden and fragrant. Cool until warm, mix in powdered jaggery or bura, the gond, nuts and cardamom, and shape into laddus. This makes about 24 laddus.
| Prep | Cooking | Cooling and shaping | Makes |
|---|---|---|---|
| 15 minutes | 40 minutes | 30 minutes | About 24 laddus (35 g each) |
Gond or Gond Katira? Don't Mix Them Up
They sound alike but are two different gums, used in opposite seasons:
| Gond (edible gum) | Gond katira | |
|---|---|---|
| Source | Resin from the bark of the acacia tree | Gum from the Astragalus plant |
| Looks like | Small, glassy, amber crystals | White to pale yellow irregular lumps |
| How it is used | Cooked in ghee or milk | Soaked in water until it swells into a jelly |
| Season | Winter | Summer |
| Dishes | Gond ke laddu, panjiri | Falooda, sherbets, cooling drinks |
Source: Krishi Jagran. For these laddus, buy gond, not gond katira.
Ingredients for Gond ke Laddu
- 250 g MP Sharbati Atta, or Khapli Atta for a nuttier taste
- 50 g gond (edible gum)
- 200 g (about 1 cup) A2 Desi Cow Ghee
- 200 g powdered jaggery, or bura
- 50 g almonds, chopped
- 50 g cashews, chopped
- 20 g makhana
- 2 tbsp desiccated coconut
- 1 tsp green cardamom powder
- ½ tsp saunth (dry ginger powder), optional
How to Make Gond ke Laddu: Step by Step
- Heat the ghee. Warm the ghee in a heavy kadhai on medium heat.
- Fry the gond in batches. Drop in a spoonful of gond at a time. Within seconds it puffs up to two or three times its size and turns white and crisp. Remove with a slotted spoon. Do not crowd the pan or it will stay chewy in the centre.
- Crush the gond. Once cool, crush it coarsely with a rolling pin or the back of a bowl.
- Fry nuts and makhana. In the same ghee, lightly fry the almonds, cashews and makhana until golden. Crush the makhana coarsely.
- Roast the atta. Add the atta to the remaining ghee. Roast on low heat for 20–25 minutes, stirring all the time, until it is golden brown, smells like roasted biscuits and loosens into a smooth, flowing texture.
- Add the coconut and spices. Stir in the coconut, cardamom and saunth in the last 2 minutes. Switch off the heat.
- Cool until warm. Transfer to a large plate and let it cool for 15–20 minutes.
- Mix and shape. Add the jaggery, crushed gond, nuts and makhana. Mix well and press about 2 tbsp at a time into firm laddus. Add 1–2 tbsp warm ghee if the mixture doesn't bind.
Test one piece first: If the gond turns brown instead of white, or stays hard and glassy, the ghee is too hot or too cold. It should sizzle and puff within 5–10 seconds.
Gond ke Laddu Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Gond chewy or sticks to teeth | Not fully puffed | Fry in smaller batches until each piece is white and crisp |
| Laddus taste raw | Atta under-roasted | Roast until golden and fragrant, 20–25 minutes on low |
| Won't bind | Too little ghee or mixture cooled too much | Add warm ghee and shape while slightly warm |
| Jaggery melting into lumps | Added while atta was hot | Wait until the mixture is just warm before adding jaggery |
How Long Do Gond ke Laddu Last?
In an airtight container at room temperature, gond laddus keep well for 3–4 weeks in winter. Use a clean, dry spoon or hand to take them out, and keep the dabba away from the stove's heat. Because they are made with whole wheat atta and nuts, they last longer when made with fresh atta; old flour can make them taste stale sooner.
Gond ke Laddu Calories
Based on USDA values for whole wheat flour, ghee, jaggery and nuts, one 35 g laddu from this recipe has roughly 170–180 kcal, before counting the gond. These laddus are rich in ghee and sugar, so one a day is a sensible portion.
Variations to Try
- Methi gond laddu: Add 2 tbsp methi seed powder roasted in ghee. It is bitter, so increase the jaggery slightly.
- Dry fruit heavy: Add dates, raisins and pistachios along with the almonds and cashews.
- Multigrain: Replace a quarter of the atta with bajra or ragi flour for a nuttier, earthier laddu.
Frequently Asked Questions
What is gond in gond ke laddu?
It is edible gum, a natural resin from the acacia tree. When fried in ghee it puffs up and turns crisp.
Is gond the same as gond katira?
No. Gond is from the acacia tree and is cooked in ghee for winter sweets. Gond katira is from the Astragalus plant and is soaked in water for summer drinks.
Why is my gond chewy in laddu?
It was not fried long enough or the pan was crowded. Fry small batches until each piece is white, puffed and crisp.
How long do gond ke laddu last?
About 3–4 weeks in an airtight container at room temperature in winter.
Can I make gond laddu with jaggery?
Yes. Powdered jaggery is traditional and gives a deeper flavour. Add it only after the roasted atta has cooled to warm.
How many calories are in one gond ka laddu?
Roughly 170–180 kcal for a 35 g laddu made with this recipe.
Make Your Winter Laddus with Fresh Atta
Chakki Peesing MP Sharbati Atta is stone-ground fresh every day in small batches. Pair it with our bilona-made A2 Desi Cow Ghee and Bihar makhana. For a quicker festive sweet, try our besan ladoo or panjiri and pinni.
Calorie values are estimates. Contains wheat (gluten), dairy (ghee) and tree nuts. If you are making these for a new mother or someone with a medical condition, check with their doctor about portions.