Gond Ke Laddu / Edible Gum Laddu

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Gond ke laddu is a popular and traditional North Indian sweet delicacy.

All the ingredients which we add in gond ke laddus are nutritious and healthy, and keep the body warm in winter and enhance the immunity. To make gond ke laddu, the basic ingredient is whole wheat flour to which we add gond (edible gum), kharbuje ke beej (muskmelon seeds), desi ghee (clarified butter), dry fruits, dry dates powder (chhuara powder), and bura. Here’s a look at how these ingredients boost our health: 

Gond (edible gum)

Gond has numerous health benefits –

  • It provides warmth to the body.
  • It strengthens the immune system, especially for new mothers. 
  • It helps control heavy blood flow during periods.

Kharbuje ke beej (muskmelon seeds)

Muskmelon seeds are versatile, this seeds are full of nutrition and are good for health.

  • Regular consumption of melon seeds keeps the heart healthy.
  • Seeds protect against diabetes and regulate the secretion of insulin.
  • Seeds are a rich source of Vitamin A, Vitamin C and Vitamin E, which are beneficial for good eyesight.
  • Regular consumption of seeds improves bone density.
  • Melon seeds are rich in protein.

Desi ghee –

  • Desi ghee is very healthy, it lowers bad cholesterol and increases good cholesterol.
  • It keeps the body warm, boosts energy, helps in digestion and improves eyesight.
  • It detoxes the body and nourishes the skin in winter.

Dry fruits –

  • Dry fruits are a good source of energy.
  • They keep our body warm in winter.
  • They protect our body from many diseases.
  • They are a good source of fibre which helps in digestion.

Chhuara (dry dates powder / kharik powder )

  • Dates are a good source of vitamin B5 which nourishes the skin.
  • Dates are an excellent source of calcium which keeps bones and teeth strong and healthy.
  • Dates are a good source of dietary fibre which acts as a natural laxative and improves digestion.
  • They boost energy and stamina.
  • They are a good source of iron which benefits for people suffering from anaemia.


Tasty and yummy gond ke laddus are everyone’s favourite and almost all the North Indian families make gond ke laddus to welcome winter.

Gond ke laddu are warm in nature so they should be avoided during pregnancy. But, after delivery women tend to become very weak and at this time gond ke laddu help to recover from weakness. If delivery is normal, gond ke laddus are given to nursing mother as they strengthen and heal the body, and improves the overall health. They rejuvenate the body and consumption of gond ke laddu by nursing mothers increase the feed for the baby.

After cesarean delivery, follow the diet as per doctors advice only. 


Gond ke laddu –

Ingredients for 40 to 45 laddus-

  • Atta (wheat flour )                                 – 750 gm
  • Chhuara  (dry date/kharik)powder       – 125 gm
  • Bura (fine granulated sugar)                – 500 gm
  • Badam (almonds)                                 – 35 to 40
  • Kharbuje ke beej  (muskmelon seeds)-25 gm
  • Gond (edible gum )                               – 50 gm
  • Desi ghee (clarified butter)                    -500 ml
  • Elaichi (Cardamom) powder                 – ½ tsp

How to make chhuara /dry dates/kharik powder at home-

  • Deseed the dry dates.
  • Chop it roughly into small pieces and sun dry it for 2 to 3 days.
  • After drying dates break easily.
  • Now grind dates in small batches and powder it.
  • Sieve the dates powder and if lumps are left, grind it again.
  • Store the powder in an airtight container.
  • Note: You can use dates powder as natural sweetener in desserts, cakes, kheer, porridge etc.

Method –

  • In a heavy bottom kadhai (wok), roast melon seeds until golden in colour, transfer seeds to a plate.
  • Now roast badam (almonds) until warm, transfer to a plate. When it cools down, crush it coarsely.
  • If gond (edible gum) is big in size, break it into small pieces.
  • Heat one cup desi ghee in kadhai and deep fry gond in small batches until golden in colour. After deep frying, gond puffs up and doubles in size.
  • After fried gond cools down, crush it coarsely.
  • Now add remaining desi ghee to the kadhai.
  • When ghee is hot, add atta and roast it on medium to low flame, keep stirring continuously.
  • Roast the atta till it is dark golden in colour and at this stage, very tempting aroma spreads around and atta start to releasing ghee.
  • Turn off the flame and now add crushed gond, chhuara powder, cardamom powder, melon seeds and almonds; mix well and let the mixture cool.
  • When roasted mixture is slightly warm, add bura powder and mix well.
  • To check the perfect consistency of the mixture make one small laddu and if it binds together the mixture is ready to make laddus.
  • If you find some difficulty in shaping laddus, add some more desi ghee. 
  • Now take sufficient portion of mixture and make lemon sized balls by pressing it with your palms and shaping it round.
  • Delicious and yummy gond ke laddu are ready to eat.

Gond ke laddu has a long shelf life. It can stay good for one month. 

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