Gundar na Ladva, also known as Gond ke Laddu in Hindi, is a cherished traditional sweet from Gujarat, typically prepared during the cold winter months. These laddus are not only delicious but are also known for their health-boosting properties. Made using edible gum (gond or gundar), wheat flour, ghee, jaggery, dry fruits, and a blend of warming spices, this sweet is crafted with the intention of nourishing the body and increasing energy levels during the chilly season.
In Gujarati households, making these laddus is often a family affair, steeped in culture and tradition. Each ingredient plays a crucial role—not just in flavor, but also in offering warmth, strength, and immunity. Edible gum is especially prized for its warming nature and is believed to strengthen bones and improve vitality.
To achieve the perfect texture and flavor, it’s important to follow the recipe with precise measurements and attention to detail. From properly frying the gond until it puffs up like popcorn, to roasting the flour to the right golden-brown hue, every step contributes to the final result: rich, aromatic, melt-in-the-mouth laddus that can be stored for weeks.
What Is Gond?
Gond, known as eatable gum, is a normal resin obtained from the sap of certain trees, especially the Acacia species like Acacia senegal and Acacia arabica. The sap dries into little, translucent precious stones or tears.
Gond is essentially utilized in Indian cooking for its wellbeing benefits and culinary properties. There are two fundamental sorts of gond:
1. Babul Gond (Acacia Gum): This sort is most commonly utilized in winter arrangements. It is determined from the Acacia tree and is known for its warming properties. Babul gond is regularly fricasseed in ghee until it puffs up, making a light and crunchy surface. This gond is the one basically utilized in making Gond Ke Laddu.
2. Gond Katira or Badam Pisin (Tragacanth Gum): Perfect for summer utilization, Gond Katira is known for its cooling properties. When splashed in water, it swells up and shapes a jelly-like substance, frequently utilized in drinks and pastries to give a cooling impact on the body.
In distinctive dialects, these gums have different names. For occasion, Gundar in Gujarati and Dink in Marathi.
About Gond Ke Laddu Recipe
Taste & Texture:
- Soft, melt-in-your-mouth kind texture
- Crunch of nuts in each bite.
- Just sweet (not excessively sweet like dessert)
- Flavored with the right sum of spices.
Serving Parcel: Restrain 1 ladoo per day. Over utilization will lead to weight pick up as these gond ke laddu are calorie-dense.
Right Time To Consume:
- Have this as a nibble (between two fundamental meals).
- Have it as a breakfast with a glass of milk.
- Eating as a dessert after a feast is not the right choice.
Gujarati-Style: I am sharing the Gujarati adaptation of Gundar na Ladva. Instep of shaping it into ladoo, you can spread it in thali like burfi or sukhdi to make gundar pak.
Different territorial varieties of Gond Ke Laddu might incorporate fixings like makhana (fox nuts), khuskhus (poppy seeds), or dried dates, each including its special flavor.
Health Benefits Of Gond:
Gond, or eatable gum, is accepted to offer a few wellbeing benefits in conventional Ayurvedic hones. Whereas logical investigate on these claims is limited
- Energy Boost: Gond is a wealthy source of vitality and is regularly expended amid winter months to give warmth and stamina.
- Joint Wellbeing: In Ayurveda, gond is thought to have anti-inflammatory properties and is now and then utilized to advance joint wellbeing and reduce conditions like arthritis.
- Digestive Wellbeing: Gond is accepted to have gentle purgative properties and may help in making strides assimilation and diminishing constipation.
- Postpartum Recuperation: Gond is commonly included in conventional postpartum diets in a few societies. It is accepted to offer assistance in the recuperation of the mother’s quality and essentialness after childbirth.
- Respiratory Wellbeing: Gond is thought to have a relieving impact on the respiratory framework and is some of the time utilized in definitions to lighten hacks and colds.
Ingredient Note
- Ghee: Utilize great quality ghee. I favor to utilize hand crafted ghee made from Kerry Gold butter. It acts as a authoritative specialist as well as a cooking medium.
- Desiccated Coconut: Customarily dry coconut is ground and utilized in making these gond ke laddu. But to make prep work simple, we are utilizing prepared parched coconut.
- Nuts (Almonds, Cashews, Pistachios, Walnuts): I have utilized these four nuts. Select anything nuts you favor.
- Gond (Eatable Gum): It is effectively accessible in any Indian basic supply store. Select the normal gond, not gond katira.
- Chapati Atta: This includes body and substance to the ladoos, retaining the flavors of ghee and jaggery whereas giving a delicate texture.
- Nutmeg: Continuously purchase a pack of entirety nutmeg and crisply grind it utilizing a microplane zester as required. It gives a new flavor and smell. Prepared powdered nutmeg loses its flavor quickly.
- Cardamom powder: Evacuate the seeds of green cardamoms and dispose of the green external cover. Make a powder out of those seeds and utilize it.
- Dry ginger powder (Sonth): Continuously utilize new flavors for the best flavor. Lapsed or ancient ground flavors lose their smell and flavor.
- Ganthoda powder: It is too known as Pippali mul or long pepper root powder.
- Jaggery (Kolhapuri): Do not utilize powdered jaggery or desi jaggery. Go for Kolhapuri jaggery that comes in squares and grind or chop the required sum as needed.
How To Make Gond Ke Laddu? (Pics)
1) Begin by dry broiling the dried up coconut until light brown, at that point exchange it to a huge bowl.
2) Take around 1-2 tablespoons of ghee in a pan and warm on medium warm. Once hot include nuts and cook until golden brown. Once done, exchange them to a plate.
3) In the same pan, include ½ sum of remaining ghee. Once hot, sear the ground in bunches until it puffs up totally. Deplete and set aside on a plate. If required include more ghee amid the broiling process.
4) Prepare the nuts in a nourishment processor until coarsely chopped, at that point blend with coconut.
5) Following, include browned gond, pound it to a coarse paste, and blend with the nuts and coconut mixture.
6) Warm the remaining ghee in the same pan. Once hot include wheat flour and cook the flour with blending always until fragrant and brilliant brown. Include to the nut and gond mixture.
7) Include nutmeg, sonth, ganthoda, and cardamom powder into the blend and blend well.
8) In the same pan, include jaggery and fair liquefy it, guaranteeing it doesn’t bubble or stew. Include the softened jaggery to the blend and combine.
9) Whereas the ladoo blend is still warm, shape the blend into ladoos. Let the ladoos set for a few hours some time recently putting away them in an air proof container.
💭 Expert Tips For PERFECT Gond Ke Laddu
- Do not diminish the sum of ghee. You’ll require this sum of ghee to make the idealize ladoo.
- Be cautious not to over-roast the nuts as they proceed to cook with leftover heat.
- Ensure the ghee is satisfactorily hot some time recently including gond for indeed puffing.
- Make beyond any doubt to broil the gond until it is puffed up pleasantly. Mostly cooked gond will adhere to your teeth whereas eating.
- Adjust the flavor amounts concurring to your inclination, particularly if you’re delicate to ginger or nutmeg.
- Avoid overheating the jaggery. It ought to fair liquefy, not reach a syrupy consistency.
- If the blend is as well brittle whereas shaping ladoos, a small warm ghee can offer assistance tie it.
- Store Gond Ke Laddu in a cool, dry put. They stay new for up to a month at room temperature.
Notes
- Use the Full Amount of Ghee: Do not reduce the quantity of ghee mentioned in the recipe. The richness of ghee is essential for binding the ingredients properly and achieving the signature texture and flavor of traditional gond laddu. Cutting back on ghee can result in dry, crumbly ladoos that won’t hold together well.
- Roast Nuts with Care: When roasting the nuts, keep a close eye on them. They should be golden and aromatic but not overly browned. Nuts continue to cook even after being taken off the heat due to residual heat, so remove them from the pan slightly earlier than you think necessary to avoid burning or bitterness.
- Ensure Ghee is Hot Before Adding Gond: Make sure the ghee is adequately hot before adding the edible gum (gond). The right temperature allows the gond to puff up quickly and evenly, which is crucial for achieving the light and airy texture needed in the final laddu.
- Roast Gond Until Fully Puffed: Take the time to fry the gond until each piece is fully puffed and crisp. Partially cooked gond can be chewy and may stick unpleasantly to your teeth. Proper roasting gives it the perfect crunch and prevents this issue.
- Handle Jaggery with Precision: Melt the jaggery just until it dissolves. Avoid overheating it or cooking it to the syrup stage, as this can alter the texture and harden the mixture, making it difficult to shape into ladoos.
- Troubleshooting Crumbly Mixtures: If you find that the mixture is too dry or isn’t holding its shape while forming the ladoos, gently warm a small amount of ghee and mix it in. This helps to bring everything together and improves the binding.