Recipe
Gond ke Laddu Recipe: Winter & Postpartum Energy Balls
At a glance
- Prep 20 min · Cook 25 min · Makes ~15.
- Edible gum, roasted atta and dry fruits bound in pure ghee.
- Traditional winter and postpartum energy food.
Gond ke laddu (dink laddu) are warming, energy-dense sweets made for cold weather and for new mothers. Pure ghee is the heart of the recipe — here’s how to make them.
Ingredients (makes ~15)
- 1/2 cup buffalo ghee
- 1/2 cup edible gum (gond/dink)
- 1.5 cups whole-wheat flour (atta)
- 3/4 cup powdered jaggery or boora
- 1/2 cup chopped almonds & cashews, 2 tbsp seeds, 1 tsp cardamom
Method
- Fry the gond in ghee on low heat until it puffs; cool and crush.
- Roast the atta in the same ghee 12–15 min until golden.
- Add nuts and seeds; roast 2 min. Cool until warm.
- Mix in crushed gond, jaggery and cardamom.
- Roll into laddus with ghee-greased palms; cool and store.
Tips & benefits
- Low heat for gond and atta — patience gives the best texture.
- These are traditional winter and postpartum energy foods — nourishing but calorie-dense, so enjoy one at a time.
- Use pure ghee — it’s the binder and the flavour.
Love ghee sweets? Try our besan ladoo too.
Frequently asked questions
How do you make gond ke laddu?
Fry edible gum (gond) in ghee until it puffs, then crush it. Roast whole-wheat flour in the same ghee until golden, add nuts and seeds, cool until warm, then mix in the crushed gond, powdered jaggery and cardamom. Roll into laddus and store airtight.
Why is gond ke laddu eaten in winter and after delivery?
Gond ke laddu are warming and energy-dense, made with ghee, edible gum and dry fruits, which is why they are traditional winter foods and are given to new mothers for strength and recovery. They are calorie-dense, so eat them in moderation.
Which ghee is best for gond ke laddu?
A pure ghee is essential because it both fries the gond and binds and flavours the laddus. Buffalo bilona ghee works well; make sure it is genuinely pure and not adulterated.
The ghee that binds it all
A2 Farmer Buffalo Bilona Ghee — pure and rich, perfect for winter ladoos.
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