Home Recipes Desserts Gondh ke Laddu
Gondh ke Laddu Print E-mail
(5 Votes)
Written by Trishla   

Gondh ke laddu (Edible gum and jaggery Laddu). As a variation you can substitue the jaggery with powdered sugar.

Makes about 35 - 40 pieces.


Wheat flour 1 pound
Jaggery 1 pound
Ghee 1 pound
Gondh (Edible Gum) ¼ pound
Powdered Cardamom (Elaichi) 20 pods


  • Heat about 6 table spoons of ghee.
  • Deep fry the gondh a little at a time. Best way is to put the gondh in a strainer and deep fry in the ghee. Set the fried gondh aside.
  • Add the wheat flour and an additional about ½ pound (about half of the remaining quantity) of ghee to the pan. Roast the wheat flour while stirring until it turns deep brown.
  • In a microwavable dish, add the rest of the ghee and the jaggery and heat until the jaggery starts to melt.
  • Add the jaggery paste and cardamom seed powder to the wheat flour. Mix well.
  • Finally add the fried gondh to the mix.
  • Form into laddus (golf ball size) while the mix is still hot.