Manisha Mishra
by Manisha Mishra
45 min

Gond Laddu is a winter delicacy across north India made with Ingredients like wheat flour, edible gum, some dryfruits and sugar or Jaggery. It's winter here, so I came up with my family winter Laddu recipe. As Gond (Edible Gum) are highly nutritious and provides warmth to body during winter, so made these healthy Laddu for my familly. I still remember after my delivery my Mom send me a lot of these laddu's because for nursing mothers these laddu help to increase milk production and provide heat to recover post delivery. Gond Laddu are soft, delicious and melt in the mouth and can be taken with warm glass of milk as a breakfast during winters. This Laddu is also ideal for kid's snack box.

Especially gond is consumed in winter as it generates heat to fight against winter and also protect from cold & congestion. It is rich in nutrients & calories and hence ideal for elderly people and kid's. These laddu's should not be given to pregnant women as they generate heat in the body.

In North India, during winter at every house you can find Gond laddu with many combinations of dry fruits. These laddu's are also made during various festive occasions and they have a good shelf life and remain at room temperature for about a month.

Let's check out the Ingredients & recipe to make this winter delicacy GOND LADDU. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 15  LADDU
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 1/4 cup Almonds
  • 1/4 cup Cashew Nuts
  • 1/4 cup Gond (Tree Resin)
  • 3 Tbsp Pumpkin seeds
  • 2 Tbsp Sesame seeds (Til)
  • 4 Tbsp Desi Ghee
  • 1 Cup Whole Wheat Flour
  • 2 Tbsp Gram flour (Besan)
  • 1/2 Cup Powdered Sugar
  • 1/2 Tsp Cardamom powder
  • 1/2 Cup Desi Ghee
For Roasting Dry fruits
In a pan heat some ghee and add gond and keep stirring at low to medium flame so that it puffs. 
Once all gond have puffed strain and keep them on a plate. 
Using the back of a spatula lightly crush the gond & keep is coarse don't powdered as it give a good crunch to the ladoo.
In the same ghee lightly fry almonds and cashewnuts together. Once roasted keep them in another plate. 
Similarly fry pumpkin seeds to lightly brown and place it on fried almonds and Cashews.
Then finally add sesame seeds and lightly fry and add them with the other dried fruits.
Now add all the fried almonds, cashews, pumpkin seeds and seseme seeds in a mixer grinder & grind it coarsely. Remove and keep it aside.
Heat some fresh ghee in a pan, add gram flour, stir on medium heat for 2 mins and then add the whole wheat flour.
Cook them in ghee till colour changes to light brown or until its aromatic.
Once cooked, add it to coarsely crushed dryfruits & then add the crushed gaund as well.
Using a spatula mix them all together and let them cool down a bit.
Once it's slightly warm add powdered sugar and cardamon powder.
Mix them well and take a handful of laddu mix and press them inbetween your palm to shape them round into a laddu.
Laddu is ready to serve. Store these Laddu in an airtight glass jar.
  • Cook gram flour and whole wheat flour nicely until it turn lightly brown and aromatic.
  • Don't cool the ladoo mix in the fridge, just leave it outside to cool at room temperature.
  • Don't add sugar to hot ladoo mix immediately, as sugar melts ladoo mix will be watery.
  • In case the mixture is too dry then add melted ghee to it.
Manisha Mishra
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