gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu |


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Gond Ke Ladoo, Dinkache Ladoo

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gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with 42 amazing images.

gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu is a famous winter fare in India. Learn how to make dinkache ladoo.

To make gond ke ladoo, heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour. Add raisins, transfer to a bowl and keep aside. In another non-stick kadhai, heat ghee for frying. Add ¼ cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms. Serve or store in an air-tight container and use as required.

Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is combined with jaggery and heartily devoured in Rajasthan during the winter months in the form of Rajashthani gaund ke laddu.

Termed as dinkache ladoo in Maharashtra, this traditional delicacy is often had with a glass of warm milk for breakfast, but some prefer to enjoy it as a dessert after a nice meal!

While the Rajasthani version makes use of wheat flour, the gond ke ladoo is often made without it too! We have shared both the versions here, you can make your choice between the two varieties.

You would find the method of making gond ke ladoo slightly elaborate, but it’s worth the effort. Roasting the dry fruits, dry coconut and dry dates separately and then mixing with melted jaggery lends the perfect texture to these ladoos. The lilting aroma and flavour of cardamom powder and nutmeg powder make this mithai truly irresistible.

Tips for gond ke ladoo. 1. Immediately roll into ladoos when the mixture is ready. If you wait too long, then the ladoo mixture can harden and then be difficult to shape into balls. 2. Fry the gond in small batches and not at one go. This is because the gond will then stick to each other. 3. Store in an airtight container.

Enjoy gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | with step by step photos.

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Gond Ke Ladoo, Dinkache Ladoo recipe - How to make Gond Ke Ladoo, Dinkache Ladoo

Preparation Time:    Cooking Time:    Total Time:     16Makes 16 ladoos
Show me for ladoos

Method

For gond ke ladoo

    For gond ke ladoo
  1. Heat 1 tbsp of ghee in a non-stick kadhai, add the almonds, pistachios and cashew nuts and saute on a low flame for 1 to 2 minutes. The nuts will turn golden brown in colour.
  2. Add raisins, transfer to a bowl and keep aside.
  3. In another non-stick kadhai, heat ghee for frying.
  4. Add 1/4 cup of gond at a time and deep fry till it puffs up. Drain on absorbent paper.
  5. Transfer the fried gond on a rolling board and using a rolling pin crush it coarsely. Keep aside.
  6. Then in a broad non-stick pan, add the dried coconut and dry roast on a low flame for 5 minutes or till it turns golden brown in colour. Keep aside.
  7. In a mixer jar, add dried dates and blend to a coarse powder. Keep aside.
  8. In another non-stick kadhai, heat the remaining 1 tbsp of ghee, add the powdered dried dates and roast on a medium flame for 5 to 6 minutes or till it turns brown in colour. Keep aside.
  9. In another non-stick kadhai, combine jaggery and 3 tbsp of water and cook till the jaggery melts. It should be cooked till one string consistency.
  10. Finally, in the bowl of dried nuts, add fried and crushed gond, roasted dried coconut, roasted and powdered dried dates, melted jaggery, roasted poppy seeds, cardamom powder and nutmeg powder and mix well with your hands.
  11. Divide the mixture into 16 equal portions and shape each portion into a round ball by rolling in between your greased palms.
  12. Serve or store in an air-tight container and use as required.

Gond Ke Ladoo, Dinkache Ladoo recipe with step by step photos

like gond ke ladoo

  1. like gond ke ladoo recipe | dinkache ladoo | Rajashthani gaund ke laddu | then see our other ladoo recipes.

what is gond ke ladoo made off?

  1. what is gond ke ladoo made off? Rajashthani gaund ke laddu is made from  3/4 cup edible gum (gond)
    2 tbsp ghee
    2 tbsp chopped almonds (badam)
    2 tbsp chopped pistachios
    2 tbsp chopped cashew nuts (kaju)
    2 tbsp raisins (kismis)
    ghee for deep-frying
    2 cups grated dry coconut (kopra)
    1 1/4 cups of chopped jaggery (gur)
    1/2 cup dry dates (kharek) , deseeded
    2 tbsp roasted poppy seeds (khus-khus)
    1/2 tsp cardamom (elaichi) powder
    1/4 tsp nutmeg (jaiphal) powder

what is gond ?

  1. Gond is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gond is a heat-giving food that is heartily devoured in Rajasthan during the merciless winter months. 
  2. Edible gum is considered to be a warming food and helps generate heat in the body. Thus it usually eaten in the cold weather of winter months. Some research also says that it helps in bone strengthening and thus recommended during pregnancy and lactation. However, more research in this field is needed. Gond Ladoos are quite often served to lactating mothers as it is considered as a galactagogue. While edible gum aids in supporting the new mum’s bones, the ghee from these ladoos are considered to help in providing the much needed energy and lubricating the joints as well. However, these ladoos are calorie laden too. Hence should be consumed in moderation. 

roasting nuts for gund ka ladoo

  1. Heat 1 tbsp of ghee in a broad non-stick pan.
  2. Add 2 tbls chopped almonds.
  3. Add 2 tbls chopped pista.
  4. Add 2 tbls chopped cashew nuts.
  5. Roast till they start releasing flavour and turn golden brown.
  6. Add 2 tbls chopped raisins.
  7. Keep aside in a deep glass bowl. We will be adding all the ingredients to make the ladoo to this bow.

frying the gond

  1. Heat 1/4 cup ghee for deep-frying in a deep non-stick kadhai.
  2. Drop a small piece of gond and see if the ghee is hot enough. The gond should rise and puff up.
  3. If it puffs up add gond in 3 batches. 
  4. Deep-fry the gaund till the pieces puffs up. 
  5.  Drain on an absorbent paper and keep aside.
  6. Place the gond in batches on a rolling pin to crush.
  7. Crush the cooled gond coarsely with a rolling pin. Don't use your fingers as this will take forever to crush the gond.
  8. Keep aside.

roasting dry coconut for gond ke ladoo

  1. Heat a non stick pan.
  2. Add 2 cups dry coconut.
  3. Dry roast till the coconut releases flavour and turns golden brown.

preparing khajur

  1. In a mixer put 1/2 cup dry khajur.
  2. Blend to a coarse powder.
  3. Heat non stick pan with 1 tbls ghee.
  4. Add powdered khajur.
  5. Roast it for 5 to 6 minutes till it turns brown.

preparing jaggery

  1. Heat a tava and add 1 1/4 cup jaggery.
  2. Add little water. We use 3 tbls water.
  3. Boil jaggery till it melts. 
  4. Test for 1 string consistency. When done, your jaggery is ready to use.

assembling the dinkache ladoo

  1. In a deep bowl keep the roasted nuts.
  2. Add the fried and coarsely crushed gond.
  3. Add the dry coconut.
  4. Add the khajur.
  5. Add the melted jaggery.
  6. Add 2 tbls roasted poppey seeds. 
  7. Add 1/2 tsp cardamom (elaichi) powder.
  8. Add 1/4 tsp nutmeg powder.
  9. Mix well. Use your hands for mixing as we will have lots of lumps in the mixture.
  10. Grease your hands with ghee and shape in 16  dinkache ladoo.
  11. Enjoy the ladoos during as a diwali sweet. 

tips for gond ke ladoo

  1. Immediately roll into ladoos when the mixture is ready. If you wait too long then the ladoo mixture can harden and then be difficult to shape into balls.
  2. Fry the gond in small batches and not at one go. This is because gond will then stick to each other.
  3. Store in an airtight container.

Rajashthani gond ke ladoo

  1. Ingredients for Rajashthani gaund ke ladoo  

method for Rajashthani gaund ke ladoo

  1. Heat 3½ tbsp of ghee in a broad non-stick pan.
  2. Add 1 1/4 cups whole wheat flour (gehun ka atta).
  3. Roast it over a medium flame for 6 minutes, while stirring continuously. 
  4. Keep aside to cool completely.
  5. Heat the ghee for deep-frying in a deep non-stick kadhai. 
  6. and deep-fry the gond in 2 batches till the pieces puffs up.
  7. drain on absorbent paper.
  8. place the gond on a rolling board.
  9. Crush the cooled gond coarsely with a rolling pin. Don't use your fingers as this will take forever to crush the gond. 

making Rajashthani gaund ke ladoo

  1. In a deep bowl add 1/2 cup powdered sugar.
  2. Add fried and crushed gond.
  3. Add 1/2 tsp cardamom (elaichi) powder.
  4. Add remaining 1 tbsp of ghee.
  5. Add roasted whole wheat flour.
  6. mix well.
  7. Shape into 15  Rajashthani gaund ke ladoos.
  8. Serve  Rajashthani gond ke ladoo | winter gond ke ladoo | immediately.

Nutrient values (Abbrv) per ladoo
Energy263 cal
Protein2.4 g
Carbohydrates27.6 g
Fiber1.6 g
Fat16 g
Cholesterol0 mg
Sodium3.5 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Gaund Ke Ladoo
5
 on 17 Jan 19 10:25 PM


| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
14 Apr 19 10:47 AM
गौंद के लड्डू
5
 on 24 Aug 18 12:29 PM


गौंद के लड्डू
5
 on 04 Dec 17 11:15 AM


| Hide Replies
Tarla Dalal    Thanks Parvindar for your feedback. Keep cooking!!
Reply
04 Dec 17 04:45 PM
गौंद के लड्डू
5
 on 27 Nov 17 11:49 AM


घर मे मिठा बनाने के लिए मेने गौंद के लड्डू बनाये मुझे और घर मे सबको बहुत पसंद आये
गौंद के लड्डू
5
 on 29 Oct 16 02:28 PM


Meri dadi bhi Yeh laddoo banti thi. woh issme methi kie dane bhi dala karti thi jisse laddoo kadve lagte the.
Gaund Ke Ladoo
5
 on 10 Dec 15 03:54 PM


I made these laddoos for my sister and she really liked them. They are easy, quick and really great in taste....they can be made in advance and stored in an air-tight container...
Gaund ke Laddu
5
 on 08 Apr 13 03:51 PM


Tasty, soft and sweet laddu.