Gond Ke Laddu Recipe | Gond Ladoo – Dinkache Ladoo with detailed photo and video recipe. A healthy and tasty ladoo recipe prepared from dry fruits, coconut, jaggery and gond. It is a popular North Indian dessert recipe prepared especially during the winter season to provide the necessary warmth. It is rich in calories and nutrients, making it an ideal choice for serving to children and elderly individuals.
Gond Ke Laddu Recipe | Gond Ladoo – Dinkache Ladoo with step-by-step photo and video recipe. Indian cuisine features several sweet and dessert recipes that are rich in carbohydrates and sugar. These are generally termed as not good for health, and especially for weight watchers and diabetic patients. However, this recipe for gond ke laddu is unique and considered a healthy sweet or laddu recipe.
The recipe I shared for gond laddu or gond ke ladoo is very similar to my previous dry fruit ladoo, which is again a healthy recipe. But there are some new ingredients introduced in this recipe which make it unique and distinctive. The noteworthy ingredient in this recipe is the gond, also known as tragacanth gum in English. It gives a chewy and tough texture to the laddu recipe. Moreover, the laddu also contains jaggery syrup, which holds all the ingredients together. Additionally, the combination of coconut, gond, dates, and jaggery generates a lot of heat and is therefore served during the winter season in North India. I prepare karadantu / antinaunde during the festival seasons rather than the fancy sweets so that I can share it with friends and family.
Furthermore, some essential tips, suggestions, and variations for preparing the Gond ke ladoo recipe are provided. Firstly, gond is usually served for pregnant women after delivery, so I recommend using fresh homemade ghee to roast and puff gond. Additionally, I have not used wheat flour in this recipe; however, you can roast 1 cup of wheat flour in 2 tablespoons of ghee for 10 minutes and then add it to the mixture. Furthermore, use sugar syrup instead of jaggery syrup if you are not comfortable using jaggery. Lastly, roast all the ingredients on a low flame to prevent burning and adding dry fruits is open-ended. Store these in an air-tight container for longer shelf life and to preserve all the flavours.
Finally, be sure to visit my other Indian Sweet Recipes Collection, which includes this post on the Gond ke Ladoo recipe. It includes recipes like besan ladoo, rava laddu, dry fruits ladoo, boondi ladoo, til ladoo, coconut ladoo, motichoor ladoo, dates ladoo, maida barfi, badam barfi and kaju katli recipe. Further, do visit my other related recipe collections like,
About Gond Ke Laddu
A Healthy Dessert with Healing Power: Gond ke Laddu is not just a sweet — it’s a traditional recipe passed down from grandmothers to mothers, made with love, wisdom, and an eye for health over hype. Typically, it is made using gond (edible gum), ghee, whole wheat flour, nuts, dry fruits, and jaggery. This laddu is a protein-packed traditional dessert that’s as wholesome as it is delicious. Unlike sugar-heavy modern desserts, gond ke laddu is made with natural sweeteners, such as jaggery, and roasted ingredients. It’s rich in Iron and calcium, Good fats, Natural protein and fibre, and hence termed as protein ladoo.
Why It’s Given to New Mothers: Traditionally, gond ke laddus are a postpartum must-have in Indian households. Edible gum helps strengthen the spine, muscles and joints. It also provides warmth and stamina during the postpartum recovery period. Gong Ke Laddu boosts immunity, aids lactation, and replenishes nutrients lost during childbirth. Keeps energy levels up, especially when sleep-deprived and nursing. In fact, in many Indian homes, these laddus are made in bulk and stored in large tins — one is said to be eaten every morning to provide the energy and strength.
What Makes Them So Addictive: Apart from the use of premium ingredients, the use of tiny golden crystals of gond makes it super addictive. It is fried, which turns it into a puff and crisp from frying in ghee — that instantly crackles in your mouth. In addition, the crunch of roasted almonds, the aroma of cardamom, and the warmth of jaggery make Gond Laddu impossible to stop at just one. It’s a textural delight, balancing the soft chew of the gum with the rich, nutty melt of ghee.
Fun Fact:
In Rajasthan and Punjab, gond is sometimes known as “Indian collagen” — traditionally believed to promote glowing skin, strong bones, and even joint flexibility!
Video Recipe
Recipe Card for Gond Ke Laddu
Gond Ke Laddu Recipe | Gond Ladoo – Dinkache Ladoo
Easy and simple, yet healthy laddu dessert recipe made with wheat flour, mixed dry fruits and edible gum
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firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.
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crush the gond using your hand or with a help of rolling pin.
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also roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.
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roast khajur powder with 2 tbsp ghee on low flame.
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transfer the roasted khajur powder into the same bowl.
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additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
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mix well making sure all the dry fruits are well combined. keep aside.
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pour 1 string jaggery syrup over dry fruit mixture and mix well.
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now start making ladoo (greased hand) when the mixture is still hot / warm.
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finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.
How to Make Gond Ke Laddu with Step-by-Step Photos
- Firstly, in a tawa, heat ¼ cup ghee and roast ½ cup gond in batches.
- Roast on a low flame until the gond puffs up and turns slightly golden brown.
- Keep the roasted gond aside and fry all the gond in the same way.
- Crush the gond using your hand or with the help of a rolling pin. Note: Do not crush in Mixi, as it turns into an excellent powder.
- Now in the same remaining ghee, roast 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins.
- roast until they turn golden brown. transfer to the same bowl.
- Further, in a pan, dry roast 1½ cups of dry coconut on a low flame.
- transfer the roasted coconut into the same bowl.
- now roast in 2 tbsp poppy seeds until they start to pop.
- Transfer the roasted poppy seeds into the same bowl.
- Furthermore, in a mixi, take ¾ cup dry khajur. Make sure there are no seeds.
- Blend to a coarse powder without adding any water.
- Now take khajur powder onto tawa and roast it with 2 tbsp ghee on low flame.
- roast until the khajur turns golden brown.
- transfer the roasted khajur powder into the same bowl.
- additionally, add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
- mix well making sure all the dry fruits are well combined. keep aside.
- Furthermore, in the tawa, take 1 cup of jaggery and 2 tbsp of water.
- melt and boil on medium flame till 1 string consistency is reached.
- Pour the jaggery syrup over dry fruit mixture and mix well.
- Now, start making ladoos (greased hands) when the mixture is still hot or warm, as it hardens once cooled.
- Finally, enjoy gond ke laddu / dinkache ladoo for a month when stored in an airtight container.
Notes
- Firstly, add a variety of dry fruits of your choice, such as pistachios, anjeer, or even walnuts.
- Also, jaggery can be replaced with sugar. However, ensure that the sugar syrup has a stringy consistency; otherwise, it isn’t easy to shape the ladoos.
- Additionally, if your mixture cools and is unable to form ladoos, do not worry. Warm it in the microwave for 30 seconds and continue making ladoos.
- Finally, gond ke laddu / dinkache ladoo stays suitable for a month when stored in an airtight container or more than a month when refrigerated.