Gond Ke Laddu

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Gond ke laddu is a popular sweet dish found in Rajasthan. This sweet is quiet heavy due to the use of edible gum resin or gond with huge amount of ghee. It is served traditionally in several festivals. For preparing this desserts you should have two heavy bottom pans, one for dry roasting, and the other of Ghee frying.

Ingredients Required For Gond Ke Laddu

Chapatti flour	500 gms
Ground sugar or ‘boora’	500 gms
Clarified butter or ‘ghee’	350 gms
Puffed lotus seeds or makhane	50 gms
Edible gum resin or ‘gond’	30 gms
Cardamom powder	1 tsp
Peeled melon seeds	2 tbs
Unsalted pistachios(chopped finely)	1 tbs
Almonds( chopped or sliced)	2 tbs
Caschew nuts(chopped)	2 tbs

How To Make Gond Ke Laddu

• Dry fry puffed lotus seeds in a wok or kadahi, until lightly brown. They will be crisp when cold. Break them roughly with a rolling pin or in a food processor. Do not powder them. Keep aside.
• Break gum resin coarsely by placing it between two folds of a towel and pounding gently with a rolling pin. You must not powder it. It should be coarse and granular.
• Heat ghee in a wok or karahi/kadhai.
• Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. Un-cooked gum is sticky! It fluffs up to almost double very quickly, within seconds. Lift it out of the ghee, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside on a plate.
• Heat remaining ghee again. Fry flour in it, until it is light brown and emits ‘roasted’ aroma. Ghee separates from the flour when it is ready
• Turn heat off. Add fried gum to the flour and continue stirring
• Add rest of the ingredients (sugar, cardamoms, melon seeds, pistachios, almonds, cashew nuts) and mix well
• Allow to cool until is it can be touched by hand comfortably
• Take small handfuls in your palm and roll them into balls or laddoos, approximately 1 1/2 -2 inch in diameter.

Gond ke laddu is ready. To preserve it for a longer period of time store it in a air tight box.

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