Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10–12 ladoos
Difficulty: Medium

Ingredients

For the Ladoo

• 1 cup whole wheat flour (atta)
• ½ cup edible gond (food-grade gum)
• ¾ cup Sarbu Jaggery Powder
• ½ cup ghee
• ¼ cup chopped almonds
• ¼ cup chopped cashews
• 2 tbsp chopped pistachios
• 2 tbsp desiccated coconut
• 1 tsp cardamom powder
• ½ tsp dry ginger powder (saunth)
• ¼ tsp nutmeg powder
• 1 tbsp sesame seeds (optional)

Instructions

Step 1: Fry the Gond

1. Heat 3–4 tbsp ghee in a heavy-bottomed pan over low to medium heat.
2. Add gond in small batches.
3. Fry until the gond puffs up and becomes crisp.
4. Remove and drain on a plate.
5. Once cooled, crush the fried gond into a coarse powder.

Step 2: Roast the Wheat Flour

1. Add the remaining ghee to the same pan.
2. Add whole wheat flour and roast on low heat.
3. Stir continuously for 12–15 minutes until the flour turns golden and releases a nutty aroma.
4. Add chopped almonds, cashews, pistachios, and sesame seeds.
5. Roast for another 2–3 minutes.

Step 3: Add the Spices & Gond

1. Turn off the heat and allow the roasted mixture to cool slightly.
2. Add the crushed gond, desiccated coconut, cardamom powder, dry ginger powder, and nutmeg powder.
3. Mix thoroughly.

Step 4: Add the Jaggery

1. Add Sarbu Jaggery Powder to the warm mixture.
2. Mix quickly and thoroughly so the jaggery is evenly distributed.
3. If the mixture feels too dry, add 1–2 tbsp warm ghee.

Step 5: Shape the Ladoos

1. While the mixture is still warm enough to handle, take a small portion.
2. Press and roll gently between your palms to form round ladoos.
3. Repeat with the remaining mixture.
4. Allow the ladoos to cool completely before storing.

Serving Suggestions

• Enjoy as a nourishing traditional sweet during winter.
• Serve with warm milk for breakfast or an evening snack.
• Include them in festive celebrations and family gatherings.
• Pack them as a homemade snack for travel.

Nutritional Information (Approx. per ladoo)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a rich, naturally sweet flavor with warm caramel-like notes to these traditional gond ladoos. Its fine texture mixes easily with roasted wheat flour, gond, nuts, and aromatic spices, creating a deliciously wholesome winter treat.

Chef’s Tips

• Fry gond in batches so each piece has enough space to puff properly.
• Keep the heat moderate while frying gond to prevent it from burning.
• Roast the wheat flour patiently on low heat for the best flavor.
• Allow the mixture to cool slightly before adding jaggery to prevent excessive melting.
• Add extra warm ghee if the mixture is difficult to bind.
• Shape the ladoos while the mixture is warm; it becomes difficult to bind once completely cool.
• Store in an airtight container for up to 2–3 weeks in a cool, dry place.