Gond ke Laddu
Whole wheat flour roasted in ghee, mixed with fried edible gum resin, nuts and jaggery, a warming winter sweet in Gond tribal communities.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Heat a little ghee (clarified butter) and fry the edible gum in small batches until fully puffed. Drain, cool, and crush coarsely.
- 2
In the same pan, add the remaining ghee and wheat flour. Roast on low heat, stirring constantly, for 15-20 minutes until fragrant and light golden.
- 3
Add the crushed fried gum, chopped nuts, grated coconut, and cardamom powder to the roasted flour. Mix everything well.
- 4
Let the mixture cool slightly. Stir in the grated jaggery (unrefined cane sugar) while it is still warm enough to melt and bind.
- 5
When cool enough to touch safely, shape the warm mixture into round laddus (sweet balls).
- 6
Leave the laddus to set completely at room temperature before storing.
Chef's tips
Roast the flour patiently on low heat so it does not taste raw. Shape the laddus while warm, as the mixture hardens quickly when cool.
Ingredient substitutions
- jaggery → powdered sugar (less traditional)
Storage
Stores in an airtight container for up to 3 weeks.
Reheating
Not required; eaten at room temperature.
Common mistakes to avoid
- •Not frying the gum enough, leaving it hard instead of light and crisp.
Serving suggestions
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