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What Is Gond
Gond is edible gum, collected from the bark of acacia trees. It looks like small yellowish crystals. When you fry it in hot ghee it puffs up into light, crunchy pieces, which is what gives these laddus their bite.
Do not confuse it with gond katira, which is a different gum that swells in water and is used in summer drinks to cool the body. Gond for laddus is the one that puffs in ghee.
Ingredients (makes about 15 laddus)
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- 1 cup whole wheat flour (atta)
- 1/4 cup gond
- 3/4 cup ghee
- 1/2 cup almonds, roughly chopped
- 1/4 cup cashews, roughly chopped
- 1/2 cup makhana (optional, for extra crunch)
- 2 tbsp grated dry coconut
- 3/4 cup powdered sugar or powdered jaggery
- 1/2 tsp cardamom powder
Method
Fry the gond
Heat 1/4 cup of the ghee. Add a little gond at a time. Each piece should puff and turn white within seconds. Lift out, cool and crush lightly with a bowl.
Roast the dry fruits
In the same ghee, roast almonds, cashews and makhana on low heat for 3 to 4 minutes. Take out and crush the makhana a little.
Roast the atta
Add the rest of the ghee and the atta. Roast on low heat, stirring all the time, for 12 to 15 minutes until golden and nutty smelling. Do not rush this step.
Mix
Turn off the heat. Add gond, dry fruits, coconut and cardamom. Mix well.
Sweeten and shape
Let it cool until just warm to the touch. Add the sugar or jaggery and mix. Press firmly into laddus with your palms.
Tips
- Small batches of gond. If you add too much at once, the ghee cools down and the gond stays hard.
- Low heat for atta. Burnt atta makes the whole batch bitter.
- Add sugar only when warm, not hot, or it melts and the laddus turn sticky.
- If they will not hold shape, add 1 to 2 tbsp of warm ghee and try again.
How Long They Keep
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Stored in an airtight steel or glass box, gond laddus stay good for 3 to 4 weeks in winter.
How Many to Eat
These are rich. A medium laddu is easily 180 to 220 kcal because of the ghee, sugar and nuts. One a day with milk in the morning is the traditional way, especially in the cold months. Gond laddus are also a common food after childbirth in north India. If you are a new mother, check with your doctor about the right amount for you.
Get the Dry Fruits
You can get almonds, cashews and makhana from us. If you like gond laddus, try our dry fruit laddu and panjiri recipes too.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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