Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Gond ke ladoo, also called gond pak, is a very popular energy sweet made during the winter season. Gond is the Hindi term for edible gum. In this recipe, we use gond, seeds, nuts, dried coconut and gur (jaggery) for a hint of sweetness.
One variation of this recipe is to replace the dried fruits with whole wheat flour, millet flour, ground flaxseeds or a combination of makhane (foxnuts) and til (sesame seeds).
Try these gond ladoos and share your experience with us.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
- 1/4 cup desi ghee (clarified butter)
- 2 tsp khas khas (poppy seeds)
- 1/3 cup gond (edible gum)
- 2 tsp desi ghee (clarified butter), for melting the gur
- 1/2 cup gur (jaggery)
- 10-12 badam (almonds), chopped into small pieces
- 10-12 pista (pistachios), chopped into small pieces)
- 2 tsp dry coconut, grated
- 1/2 tsp elaichi (cardamom) powder
- Put the khas khas in a kadhai (wok) and dry-roast it on low heat until it slightly changes in colour. Remove and set aside. This should take about 1-2 minutes.
- Keep the heat on low-medium. Place the desi ghee in the kadhai and let it heat up a bit. Add the gond and stir constantly to fry until it puffs up and changes slightly in colour. The gond should be easily crushable at this point. Remove and let it cool a bit; then crush it coarsely with a hand masher or rolling pin. Set aside.
- In the kadhai, add 2 tsp desi ghee and the crushed jaggery. Keep the heat on low and stir constantly until the gur melts completely.
- Add the chopped almonds and pistachios, grated coconut and roasted khas khas. Mix well.
- Remove from heat and quickly add the crushed gond. Mix until it combines well.
- When the mixture is warm enough to easily handle, mould the laddoos (small round balls).
- When the laddoos have cooled completely, store them in an airtight container.
Gond Ke Ladoo (Edible Gum Sweet Balls)
© 2020 Rajan Singh Jolly