Gond ke laddu are wholesome and nutritious sweet balls made with edible gum, whole wheat flour, nuts, jaggery or sugar, and ghee. These are high in calcium and protein. Regular consumption of gond laddu for several weeks is said to rejuvenate the entire body by strengthening the bones, improving immunity and digestion.
Gond is a Hindi word for Edible Gum.
The first type of edible gum is Tragacanth gum. It is known as gond katira or badam pisin in Indian language. It is tasteless & swells up when added to water and turns soft like jelly. So it is also used to thicken, stabilize & emulsify foods. It is added to beverages like shakes & smoothies. Tragacanth gum is extremely cooling in nature & is considered to be beneficial to use during summers.
Acacia gum or gum Arabic is the other type of edible gum which is the dried sap of the acacia tree. Kikar is the hindi name to this tree and is widely known as Babul tree in India. Gond that is used to make gond laddu is the dried sap of babul tree. Acaia gum or gum Arabic keeps the body warm so it is widely used during winters & is avoided during summers as it is warm in nature.
Here, in this recipe I have used the first one, Gond Katira.
- 2 cups Multigrain Flour
- 1/2 to 3/4 cup Ghee
- 1/4 to 1/2 cup Edible Gum
- 2 cups Fox Nuts or Makhana (dry roasted coarse powder)
- 1/4 cup Walnuts
- 1/4 cup Pistachios
- 1/4 cup Almonds
- 1/4 cup Cashews
- 2 tsps. Melon Seeds
- 2 tsps. Poppy Seeds
- 1/2 cup Coconut Powder
- 1/4 tsp. Nutmeg Powder (optional)
- 1/4 to 1/2 tsp. Ginger Powder (optional)
- 1/2 to 1 tsp. Cardamom Powder
- 4 to 6 Saffron Threads
- 1 cup Cane Sugar (powdered)
Place a heavy bottom pan on low-medium heat. Add 1/2 cup ghee and 2 cups of multigrain flour to it. Keep stirring for 15 to 20 minutes until fragrant and changes it color to light pink.
Turn off the heat and keep stirring the flour for another 2 to 3 minutes. Transfer it to a wide bowl.
In the same pan, add a little ghee to roast all the nuts on a very low heat. Once fragrant and turn pink, transfer to a plate to let cool to the room temperature.
Place them into a grinder jar to make a coarse nut powder.
Add the remaining ghee and edible gum to the pan. Adjust the heat to low. Keep stirring until the gum gets nicely done fluffy to the core.
Transfer it to a separate plate and let it completely cool.
The edible gum can easily by crushed in a mortar-pestle.
All ingredients in one bowl. Roasted Multigrain flour, sugar, dry fruits, fox nuts, and edible gum.
Add cardamom and saffron. Combine well to get an even Laddu mixture. Taste and adjust the sugar. Try binding the mixture with your fist. It should bind easily into a ball.
Our bite-size Gond Laddu are ready to serve and store.
Notes: I have made bite size Gondh Laddu or Edible Gum Laddu because of warm weather. In fact it’s a winter recipe. For the same reason, I’ve skipped dry ginger powder and nutmeg as well.
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