Gond Ke Laduu Recipe

Punjabi Panjeeri ke laddoo / Gond ke laddu

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.

4.43 from 7 votes

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Course: Dessert

Cuisine: Indian, indian cuisine

Keyword: 30 minutes, laddu

Prep Time: 5

Cook Time: 25

Servings: pc

Calories: 269kcal

Author: Rekha Kakkar

Ingredients

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
15 gm coconut dried

Instructions

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.

Video

Notes

Do not over roast the wheat flour otherwise, it will burn and taste bitter.
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.
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.

Nutrition