Gond ke Laddu, a cozy and nourishing treat, is a traditional winter staple in a lot of Indian homes. These wholesome and delicious laddoos are loaded with immunity boosting and warming properties.
There’s something special and nostalgic about making Gond ke Laddu at home. Growing up, my mum and granny would make it and now I make it for my kids. For those of you who don’t know, gond ke laddu is a traditional Indian winter sweet made using gond (edible gum), jaggery, nuts, and whole wheat flour. It’s a simple little treat but one that’s packed with a lot of benefits.
These laddoos are called by a lot of names – gond ke laddu, pinni, dinkache laddu, etc. – depending on the state. This gond laddu recipe is from North India, and it’s the one I have grown up eating. And it’s an absolute must-have winter recipe for me right along with gajar halwa and methi matar malai.
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What is gond and how is it helpful
Gond is one of the oldest natural superfoods in Indian cooking. It’s extracted from the sap of the babool tree and is amazing for generating warmth in the body, boosting stamina, and supporting postpartum recovery. Traditional Indian households have relied on gond for centuries during winter because it helps keep joints strong, improves immunity, and provides slow, steady energy when the weather gets cold.
Ingredients for Gond Ke Laddu
- Gond (Edible Gum): The star ingredient that gives these laddoos their signature crunch and strength-boosting benefits.
- Ghee: Used for frying the gond and roasting the flour. It adds warmth, flavour, and richness to the laddus.
- Nuts & Seeds: A mix of cashews, almonds, melon seeds, and khus khus for crunch, nutrition, and that classic laddoo texture.
- Copra (Dried Coconut): Adds sweetness and a lovely nutty aroma when lightly roasted.
- Atta (Whole Wheat Flour): Gives the laddus body and helps bind everything together once roasted.
- Jaggery: The natural sweetener that melts into a sticky syrup and brings all the ingredients together.
Richa’s Top Tips
- Fry gond on low heat: It should puff up slowly, not brown too fast. This keeps it light and crunchy instead of hard and chewy.
- Roast everything separately: Nuts, atta, and copra all roast at different speeds. Doing them one by one keeps each ingredient perfectly golden and prevents burning.
- Jaggery just needs to melt: No string consistency needed. As soon as it melts, turn off the heat so the laddoos stay soft and easy to shape.
- Shape the laddus while warm: Once the mixture cools too much, it becomes harder to bind. If that happens, warm it slightly to loosen it again.
- Use good-quality ghee: Since ghee is the main flavour here, I prefer to use fresh, homemade ghee as it makes a huge difference to the flavor and texture..
Frequently Asked Questions
Pinni and Gond Laddu are both winter sweets from North India made with ghee, gond, nuts, and flour from North India.
They usually turn hard if the atta or gond gets over-roasted, or if the jaggery cooks for too long. To fix the mixture, warm it gently and add a spoon of melted ghee, then reshape.
Yes! Replace ghee with coconut oil. The flavour will be slightly different, but the laddus will still bind well and taste delicious.
Storage Tips
- Room Temperature: Store in an airtight container for 2 to 3 weeks as we roast everything well so it stays fresh quite easily.
- Fridge: Not necessary, but you can refrigerate them in very warm climates. Bring to room temperature before eating so the ghee softens.
- Freezer: They freeze well for up to 2 months. Thaw a few laddus overnight on the counter and they’ll taste just as good.
- Avoid Moisture: Always use a dry spoon or dry hands to pick them up. Any moisture shortens shelf life.
Serving Ideas
These laddus pair beautifully with other warming winter dishes. Here are some great serving combinations:
- Alongside Halwa: Perfect for a cozy, old-school Indian sweet platter.
- After a bowl of Sarson Ka Saag & Roti: The ideal finishing touch to a winter Punjabi meal.
- With Masala Chai + Mathri: For a warming evening snack platter.
Customisation Ideas
Here are some fun, actually useful ways to switch things up:
- Add edible gum varieties: If you find Babul gond or Mahua gond, mix a small portion with the regular gond for added texture and different health benefits.
- Make a chocolate version: Add 1 tablespoon unsweetened cocoa powder to the roasted atta for a kid-friendly twist.
- Spice it up: A pinch of nutmeg or dry ginger powder makes these laddus even more warming during winter.
- Add seeds for crunch: Toss in toasted flaxseeds, sunflower seeds, or chia to make the laddus even more nutritious.
- Make mini laddus: Roll bite-sized ones for gifting or festive platters. They stay neater and are great for portion control.
Gond ke Laddu is like winter wrapped up in a small bite. It’s warm, nutty, wholesome, and familiar in the best way. Whether you’re making them for the season, for someone who needs the extra strength, or simply because you love homemade sweets, this recipe will always hit the spot.
If you end up making a batch, tag me on Instagram @my_foodstory, I’d love to see your winter kitchen magic!
Watch Gond Laddu Recipe Video
Gond Ke Laddu
Ingredients
- ½ cup +1 tsp ghee divided
- ⅔ cup gond 50 gms
- ½ cup + 2 tablespoons chopped cashews 50 gms
- ¼ cup + 1 tablespoon chopped almonds 50 gms
- ¼ cup + 2 tablespoons melon seeds 50 gms
- 1 cup atta / wheat flour
- 1 tablespoon khus khus
- ¼ cup grated khopra 25 gms
- 1 cup jaggery 180 gms
- 2 tablespoons water
Instructions
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Take 3 tablespoons of ghee in a kadai, add gond in small batches & fry on low till they puff up. Transfer to a plate.½ cup +1 tsp ghee, ⅔ cup gond
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To the same kadai, add cashews and fry on low for 2-3 minutes till they turn light golden and transfer to the plate. Add melon seeds and fry for 1-2 minutes till they turn light golden. Add almonds and fry for a few seconds till golden and transfer to the plate. Crush the fried gond lightly with hand or using a pestle.½ cup + 2 tablespoons chopped cashews, ¼ cup + 1 tablespoon chopped almonds, ¼ cup + 2 tablespoons melon seeds
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Add the remaining 1 tablespoon of ghee, atta and fry on low for 3-4 minutes till it’s well roasted and golden brown. Fry khuskhus, khopra, mix well and roast for a minute. Add to the plate and give it a good toss to mix with fried dry fruits, gond etc.1 cup atta / wheat flour, 1 tablespoon khus khus, ¼ cup grated khopra
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Add 1 teaspoon of ghee to the kadai, add jaggery with 2 tablespoons of water and once it melts, add to the rest of the ingredients. Mix, make lemon size laddoos and serve. This will yield approx. 16-18 laddoos.1 cup jaggery, 2 tablespoons water
Video
Notes
- The nutrition information below does not include the caloric count for gond and melon seeds, but it will be approximately 30-50 kcal.
Nutrition
This article was researched and written by Harita Odedra.
The post Gond Ke Laddu | Pinni | Dink Laddu appeared first on My Food Story.
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