Simple, practical, and full of everyday flavour, Gond Ke Laddu Recipe | Gond Ladoo - Dinkache Ladoo is a vegetarian maharashtra sweet made with ghee / clarified butter, (100 gm) gond / dinka / edible gum / anutu, and cashew / kaju in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 17 ladoo
- Category: sweet
- Cuisine: maharashtra
Ingredients
- 6 tbsp ghee / clarified butter
- ½ cup (100 gm) gond / dinka / edible gum / anutu
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp almonds / badam (chopped)
- 2 tbsp raisins / kishmish
- 1½ cup (100 gm) dry coconut / kopra, grated
- 2 tbsp poppy seeds / khus khus / gasgase
- ¾ cup (100 gm) dry khajur / chuara / dry dates (seedless)
- ¼ tsp cardamom powder / elachi powder
- ¼ tsp nutmeg powder / jaiphal powder
- 1 cup (200 gm) jaggery / gud
- 2 tbsp water
Method
- firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.
- crush the gond using your hand or with a help of rolling pin.
- also roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.
- roast khajur powder with 2 tbsp ghee on low flame.
- transfer the roasted khajur powder into the same bowl.
- additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
- mix well making sure all the dry fruits are well combined. keep aside.
- pour 1 string jaggery syrup over dry fruit mixture and mix well.
- now start making ladoo (greased hand) when the mixture is still hot / warm.
- finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
