Winter Special Gond Ladoo || Delicious Recipe || Gond ke Ladoo


- 250g dried dates, pitted

- 200g dried coconut, roughly chopped

- 250g clarified butter (ghee)

- 70g almonds

- 70g walnuts

- 50g pistachios

- 30g melon seeds

- 50g raisins

- 15g-20g sesame seeds

- 150g edible gum (gond)

- 50g gram flour (besan)

- 50g whole wheat flour (atta)

- 250g jaggery

- ½ teaspoon cardamom powder

- 1 teaspoon dried ginger powder (sonth powder)

Steps of Making Gond Laddu

1. Begin by deseeding the dried dates and dry roasting them in a pan for two minutes. Set aside.

2. Dry roast the roughly chopped dried coconut in a pan for 2-3 minutes or until it attains a light golden brown color.

3. In a mixer grinder, combine dates and dried coconut, grinding them into a coarse powder in small batches.

4. Use 250g of clarified butter (ghee) throughout the recipe. Heat some ghee in a pan and roast chopped almonds, walnuts, pistachios, and melon seeds for 2-3 minutes until they turn light golden brown and aromatic. Transfer them to a plate.

5. In the same pan, add more ghee and roast raisins until they swell up. Transfer them to a plate.

6. Dry roast sesame seeds for a minute. Combine all the roasted nuts and seeds in a large bowl.

7. Grind edible gum into a coarse powder and cook it in batches with ghee for 3-4 minutes until it swells up.

8. In the same pan, add 2-3 tablespoons of ghee and roast whole wheat flour and gram flour for 7-8 minutes on medium to low heat until aromatic and golden brown.

9. For the jaggery syrup, melt finely chopped jaggery in ghee until completely melted. Be cautious not to overcook to prevent the ladoos from becoming hard.

10. In a large bowl, combine all the ingredients along with cardamom powder and dried ginger powder. Mix well using a large spoon.

11. To shape the healthy winter special dry fruit ladoos, take some mixture between your palms and form medium-sized ladoos. This recipe yields 23-24 ladoos.

12. Allow the ladoos to cool completely before storing them in an airtight container for up to a month.

Recipe Notes:

- Feel free to use your choice of nuts in ladoos.

- If desired, grind the nuts into a coarse texture to avoid nut pieces.

- Dried coconut can be replaced with makhana if preferred.