Gond ke Laddoo is a traditional Indian sweet, especially popular in winter, known for its warming and nourishing properties. Made with edible gum (gond), whole wheat flour, ghee, jaggery, and a mix of nuts and seeds, these laddoos are more than just a treat—they are a natural health booster.

Gond ke Laddoos are rich in energy, protein, and healthy fats, making them ideal for strengthening bones, improving immunity, and keeping the body warm during chilly winters. Often considered a remedy for winter-related ailments like joint pain, cold, and fatigue, they are a favorite in Indian households, particularly for children and elders.

With their rich, nutty flavor and slightly chewy texture, Gond ke Laddoos are not only delicious but also a wholesome, nutrient-packed snack that combines the goodness of traditional ingredients with the taste of homemade love.

Ingredients (makes approx. 12–15 laddoos)

Dry Ingredients:

Gond (Edible Gum) – 50 g
Whole wheat flour (atta) – 1 cup
Desiccated coconut (optional) – 2–3 tbsp

Nuts & Seeds:

Almonds – 10–12, chopped
Cashews – 10–12, chopped
Pistachios – 8–10, chopped (optional)
Melon seeds (optional) – 1 tbsp

Sweetener:

Jaggery – 3/4 cup (grated) or adjust to taste
Water – 1/4 cup (to melt jaggery)

Flavoring:

Ghee (clarified butter) – 1/2 cup
Cardamom powder – 1 tsp

Step-by-Step Preparation

# Roast the Gond

Heat 2–3 tsp of ghee in a pan on low flame.

Add gond and roast it gently until it puffs up and turns slightly golden.

Be careful: Gond can burn quickly, so keep stirring continuously.

Remove from the pan and crush it lightly using a mortar-pestle or pulse in a grinder.

# Roast the Flour and Nuts

In the same pan, add 1/4 cup ghee.

Add whole wheat flour and roast on low flame until it turns aromatic and light brown. This usually takes 8–10 minutes.

Add chopped nuts and seeds to the pan and roast for another 3–4 minutes.

If using desiccated coconut, add it at the end and roast lightly.

# Prepare Jaggery Syrup

In a small pan, add grated jaggery and 1/4 cup water.

Heat gently until jaggery melts completely.

Strain to remove impurities.

# Mix Ingredients

Reduce flame to very low. Add the crushed gond to the roasted flour and nut mixture.

Pour in the jaggery syrup gradually, stirring continuously.

Add 1 tsp cardamom powder for flavor.

Mix everything thoroughly until it becomes a soft, slightly sticky dough.

# Shape the Laddoos

While the mixture is still warm, take small portions and roll into round balls using your palms.

Grease your hands lightly with ghee to prevent sticking.

# Storage

Allow the laddoos to cool completely.

Store in an airtight container at room temperature. They stay fresh for 2–3 weeks.