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5 min
02/12/2025
Almost everyone pledges their love to the electric heating pads in winter. But long before modern inventions kept people warm, pantry staples were the go-to source. Dishes were made from seasonal produce or used ingredients that keep you naturally warm for longer. Like gond ke laddu, which are made from edible gum, jaggery, whole wheat flour, and nuts. Find out more here.
During postpartum (a 6-8 week period right after childbirth), a woman's body gradually returns to its pre-pregnant state. During this time, dishes like gond ke laddu help with recovery by providing energy and nutrients that strengthen the mother's body, bones, and muscles. However, gond ke laddu are more than just a postpartum treat. The ingredients and composition make them perfect for a winter treat that keeps you warm, inside out. Read ahead to discover why these laddus are great for winter.
Gond is an edible gum. It’s a natural resin produced from trees like Acacia. It’s used in cooking different dishes, as well as in traditional medicine. It has warming properties, which make it perfect for winter foods like laddoos. It’s translucent in colour and has pale yellow crystals that dissolve in water over time. It’s usually roasted in ghee and added to desserts like laddus or panjiri as a source of energy and strength.
However, the main reason why gond is a super source of energy is because of its internal structure. It gives volume and crunch without adding bulk calories, while still delivering immunity and joint-support benefits. How? Well, gond contains polysaccharides that trap steam and help it puff up (when frying). This makes gond laddus energy-dense without being heavy.
Gond ke laddu are small balls of sweets made from a mixture of edible gum, jaggery, whole wheat flour, and nuts. They have a traditionally nutty flavour, and a soft, melt-in-your-mouth texture with a distinct crunch from the embedded edible gum (gond) and nuts. It has a hearty mouthfeel and is rich in iron, protein, and calcium.
There are a few regional variations of gond ke laddu. The more common one is the North Indian version, made from gong, wheat flour, nuts (usually almond and cashews), dried ginger, jaggery powder (or sugar), and ghee. Sometimes, cardamom powder is also added to the mix.
Another version, from Karnataka cuisine, is called antina unde. It replaces flour with a large amount of dried coconut. Meanwhile, in the Maharashtrian version, it’s called dink laddu and powdered dried dates are added to the mix.
Gond ke laddu are natural sources of warmth and energy. Here’s why they work as a winter treat:
If you want to make gond ke laddu at home, here are the ingredients you need and the steps to follow. This recipe will yield approximately 12 laddoos, each weighing 25-30g.
Ingredients:
Recipe:
Step 1: Prep the ingredients
Clean the gond and keep it aside. Now, lightly toast the cashews and almonds in 1-2 tbsp of ghee. If using, toss in the coconut and lightly fry it. Set this aside.
Step 2: Heat the gond and atta
In the same pan, add 2-3 tbsp of ghee and heat it enough so that the gond puffs and rise. Let it cool and then crush it. Add the remaining ghee and toast the aata till it turns golden brown. Add in the toasted nuts and coconut.
Step 3: Add the jaggery
Turn off the heat and let the mixture cool a little. Now, add the jaggery and crushed gond and mix.
Step 4: Form the laddus
Apply a little ghee to your palms. While the mixture is still warm, take small portions and roll them into balls. Store them in airtight jars. They store well for up to a month.
Gond ke laddus might be known for their healing properties during postpartum, but clearly, they have a lot more to offer. Winters, with the dropping temperatures and rising flus, require food materials that warm the soul, inside out. And in this regard, gond ke laddoo is nothing short of a superfood.
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