Our very own desi energy balls recipe of Gond ke Laddoo or Panjiri laddu. A popular punjabi dish that is considered healthy winter dish. Today I am sharing with you a traditional Punjabi panjiri laddu recipe or pinni recipe also known as gond ke laddu recipe just the way my Mom makes it.
Gond ke laddu is a popular nutritious sweet dish made with desi ghee, Gond (edible gum resin), healthy nuts, wheat flour, and sugar. Besan Ke Laddu and Gond Ke Laddu are two winter special traditional laddu recipes. With a glass of warm milk pinni or laddu makes a delicious breakfast in winters. A small gond laddoo is a perfect snack and keeps you energised through the day. Make gond ke laddu and learn gond ke laddu health benefits with step-by-step video here.
Pinni Recipe Gond Ke Laddu Recipe Video
What is Gond
Gond also known as gund, edible gum or gaund is a natural edible gum. The real name for gond is tragacanth gum. It is obtained from the sap of the plant and then dried for cooking purposes. It is white or brownish in colour and known for a warming effect on our bodies.
Health Benefits of Gond Ke Laddo
The key ingredient in panjiri laddoo or Gond Laddu is gond, an edible gum which acts as an immunity booster. It also helps to eliminate cough and cold in winters. Edible gum is used as a natural remedy for a cough or diarrhoea. Due to its health benefits and heat-producing properties, gond ke laddu in given to new mothers to regain energy and immunity. Ginger powder/saunth is another warming spice that makes it perfect to consume in winter months. Nuts provide good energy as well.
I have deep-fried gond (edible gum) in desi ghee before adding it in the mixture. Some people simply grind it without deep frying and use it. I feel deep frying gives a crunchy texture and we have not used extra ghee.
Read the following recipe instructions for thand ke laddu and have them with a glass of warm milk as breakfast or snack. Other sweets to make this winter are Besan Ke Laddu, Gajar Ka Halwa, Moong Dal Halwa.
Panjiri Laddoo Recipe Notes
- Grind the sugar prior to mixing it. You can replace normal sugar with brown sugar as per your preference.
- Roast wheat flour and edible gum simultaneously until they are golden brown.
- Do not over roast the wheat flour otherwise, it will burn and taste bland.
- Cool down the flour mixture and then add sugar in it. If you mix sugar while the mixture is warm otherwise the laddoo will not be in shape and break easily.
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Panjiri Ladoo or Gond ke laddu is a popular nutritious sweet dish made with desi ghee, Gond (edible gum resin), healthy nuts, wheat flour, and sugar. Serve Gond Ke Laddu with a glass of warm milk in winters.
- 100 grams Gond / Edible Gum
- 250 grams Whole Wheat Flour
- 250 grams Castor Sugar
- 35 grams Cashew
- 125 grams Ghee
- 35 grams Pistachio
- 35 grams Almonds
- 25 grams Melon Seeds
- 1 teaspoon Cardamom Powder /Elaichi
- 2 tablespoon Ginger Powder
Heat desi ghee in a pan and allow it to smoke.
When the ghee is hot enough add gond (edible gum) in it. Deep fry the gond until it puffs up and is golden brown in color.
When the gond turns to golden brown, switch off the heat and allow it to cool down. After that, grind the edible gum in a grinder for a coarse powder.
Take them out in a bowl and then proceed with grinding the dry fruits. Whizz almonds, pistachio, and cashew in a grinder jar to crush them.
Now, take the same pan, and add some more ghee in it. Allow ghee to heat and then add wheat flour in it.
Reduce the heat and roast the wheat flour 'til a nutty aroma starts to come and it changes its color to golden brown.
Keep continuously stirring the wheat flour to avoid over-cooking.
When the atta is well roasted, add powdered gond, crushed almonds, pistachio, cashew, and melon seeds in it.
After the seeds add a teaspoon of elaichi/cardamom powder and two (2) tablespoons of ginger powder in it.
Mix all the ingredients well and allow the mixture to cool down.
When the mixture is slightly cool add castor sugar in it. Mix them well and then take small portions and shape each portion in a round ball.
Make ladoos while it is warm and serve it with warm milk this winter.