Go Back Email Link

Gond ke Ladoo with Ragi and Atta flour

Gond ke Ladoos are Indian winter famous sweet balls made with a mixture of ghee fried edible gum, toasted flour, sweetener, dry fruits, nuts or seeds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Indian, North Indian
Keyword: gond ladoo
Servings: 10 balls
Author: Famidha Ashraf


  • ¼ cup sugar powdered
  • ¼ cup powdered jaggery
  • cup ghee
  • 14 almonds
  • ¼ cup Gond edible acacia gum
  • ½ cup whole wheat flour
  • ½ cup finger millet flour finger millet
  • 2 tablespoons golden raisins
  • ½ teaspoon cardamom powder
  • 2 tablespoons dried rose petals optional


Powder the sugar

  • Use a mixie grinder or food processor to powder the sugar and jaggery (if using blocks).

Fry the nuts

  • Heat ghee in heavy-bottomed kadai (iron or steel) on a low to medium flame and fry the almonds stirring often until the skin colour starts to darken. Remove using a slotted spoon and keep them aside. Add more ghee to fry the gond.

Check the oil temp

  • It is crucial to fry the Gond pieces at the right temperature. Add one piece of Gond to the hot ghee to test the ghee temperature. If the Gond piece sizzles up to the surface and puffs up to almost double the size, then the oil is ready for action. If the Gond settles down in the oil, that means the oil temp is low so increase the heat. If the Gond comes up as soon as you drop it, that means the oil is too hot, so reduce it. Throughout the frying process, you will need to adjust the heat.

Fry the gond

  • Fry in batches because they double in size. I had fried ¼ cup Gond in 5 batches! Make sure to stir each batch of Gond constantly until they fry evenly and puff up. Remove the puffed-up Gond using a slotted spoon and keep them aside on a plate. Add more ghee if required to toast the flour.

Toast the flour

  • Add wheat (atta) and finger millet (ragi) flour in a bowl and mix to combine. Reduce the flame to low. Add the flour mix and keep stirring until the aroma gets nutty and the colour changes. Keep stirring until the flour is roasted evenly. Don't be tempted to increase the flame, you may burn the flour. You will know the flour is toasted when it doesn't taste raw. Once the flour is roasted, switch off and remove the kadai from that hob.

Crush the fried Gond

  • You can easily crush them using a rolling pin, mortar, and pestle.

Crush the fried nuts

  • Add the fried nuts into the same grinder of powdered sugar and pulse it to coarse.

Make Gond ke ladoos

  • After you finish crushing the fried Gond and nuts, check if the flour mix is still warm. If it is not, then reheat it on low flame stirring for a few minutes until the flour is warm to the touch.
  • Then, transfer the flour to a large flat plate, stir in the powdered sugar, jaggery, any dried fruits like raisins, crushed nuts and crushed Gond, cardamom powder and dried rose petals.
  • Mix with a spoon and start making ladoos by grabbing a handful of the mixture and shaping them into balls inside your palm using one hand. The mixture will seem to be too dry but it will hold together. It took me close to a minute to shape one ball.
  • Now, if you are the only person working on this, then the mixture will lose its warmth before you can finish making the balls. If this happens, take a small portion of the mix and then add it to the kadai and reheat just to make it warm. Remove and mix it with the rest of the mixture and continue to make the balls. Repeat the process of lightly reheating a small portion to be able to make the balls.


  • Let the Gond ladoos cool completely and you can store them in an airtight plastic or steel container. Serve as a mid-day breakie or evening snack with chai.


Watch the video on how I shaped the ladoo.
You may add cashews, pistachios or walnuts but I used only almonds.
You can double or triple the recipe.