Gond ke laddu is a traditional North Indian dessert that is particularly popular during winter. The recipe has impeccable nutrition, plus its wholesome and delicious in taste. This laddu is believed to provide warmth and nourishment. it is made by combining dry fruits, coconut, jaggery, and gond. These ingredients are rich in calories and nutrients, making this sweet treat ideal for serving both kids and elderly people. Enjoy the comforting and satisfying taste of these ladoos while reaping their health benefits. Keep reading to get the recipe with ingredients and instructions.
PREP TIME 15 Minutes
COOK TIME 25 Minutes
TOTAL TIME 40 Minutes
INGREDIENTS Serving : 4
This winter delicacy is made from a list of wholesome and nutritious ingredients. The laddu’s will provide you with nourishment for the body during the winter. Here we have listed down the ingredients you will be needing to make this recipe.
The recipe is loaded with dry fruits, which upgrades its nutritional value. In this gond ke laddu, we have used cashew, pistachio, raisins, almonds and more. We have listed the recipe’s nutritional value below to give you a clearer picture.
The nutrition value is based on per gond laddu
Calories – 263
Protein – 2.4 g
Carbohydrates – 27.6 g
Fibre – 1.6 g
Fat – 16 g
Cholesterol – 0 mg
Vitamin A – 44.5 mcg
Vitamin C – 1.2 g
Calcium – 102.7 mg
Iron – 2.4 mg
Laddo’s are a very easy-to-make recipe; all we have to do is mix all the ingredients well and bind them together. But this Gond Laddu Recipe is different. It has a few simple steps to follow, and then Nutri-packed small balls are ready to be enjoyed. Below we have listed the steps for you to follow as a guide.
In a heavy bottom kadai, add ghee and fry gond until they turn crispy. Drain the excess ghee and transfer the gond to a big plate.
Roughly crush the gond and keep it aside.
Into the same kadai add some more ghee if required, and fry almonds, cashews and pistachios for 2 minutes over low heat. To this, add raisins and fry for 1 more minute.
Drain excess ghee and coarsely grind the dry fruits.
Transfer this to the gond mix.
Similarly, saute dried coconut and poppy seeds and transfer them to the gond mix.
To this, add ginger and Elaichi powder and mix well
. Meanwhile, heat a tablespoon of ghee. Add jaggery and some water. Let it cook for 2-3 minutes.
Add the melted jaggery to the dry mix. Mix with a spoon (be careful the jaggery will be hot).
Let the mixture cool a bit and start making Ladoos.
The ladoos can be stored in an airtight jar for about 15 days and refrigerated for up to 3 months.