Gond Ladoo Recipe with Desi Bilona Ghee
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By the Faimly Farm Team · Last updated June 17, 2026 · Prep 15 min · Cook 30 min · Makes 12-14 ladoos
When winter arrives, Indian kitchens turn to warming, nourishing foods rich in ghee, dry fruits, and warming spices. Gond (edible gum) ladoos are a classic winter preparation — energy-dense, traditionally enjoyed in the cold months, and built around pure A2 ghee. Here is a traditional winter ladoo recipe, made the wholesome, old-fashioned way.
Why Ghee and Winter Go Together
Traditionally, Indian winter foods lean on ghee, nuts, and warming ingredients for richness and warmth. Pure A2 ghee carries the aroma of roasted gum and flour, binds the ladoos, and makes them satisfying. As always, these are rich, energy-dense treats best enjoyed in moderation as part of a varied diet.
Ingredients
- 1/2 cup gond (edible gum)
- 1 cup whole-wheat flour (atta)
- 3/4 cup A2 cow ghee
- 3/4 cup jaggery or powdered sugar
- 1/2 cup mixed nuts (almonds, cashews), chopped
- 2 tbsp edible gum-fried makhana (optional)
- 1 tsp dry ginger powder (sonth)
- 1/2 tsp cardamom powder
Method
- Fry the gond: Heat a few spoons of A2 ghee and fry the gond in batches on low heat. It will puff up like popcorn. Remove, cool, and crush coarsely.
- Roast the flour: In the same pan, add more ghee and roast the whole-wheat flour on low-medium heat until golden and aromatic, about 10-12 minutes.
- Toast the nuts: Lightly toast the chopped nuts in a little ghee.
- Combine dry: Mix the roasted flour, crushed gond, nuts, dry ginger, and cardamom.
- Add jaggery: If using jaggery, melt it gently with a little ghee, then mix in (do not overheat). If using powdered sugar, add once the mixture is warm, not hot.
- Shape: While warm, roll into firm ladoos, adding a little warm ghee if needed to bind.
- Set: Cool completely; they firm up as they cool.
Other Warming Winter Ideas With Ghee
- Sooji or gajar halwa finished with ghee and nuts.
- Panjiri — roasted flour with ghee, nuts, and warming spices.
- Warm milk with a spoon of ghee and a pinch of turmeric.
- Ghee-roasted root vegetables for warming winter meals.
A Note on Moderation
Winter ladoos and similar preparations are rich and energy-dense by design. They are traditionally enjoyed in small quantities, often one a day, as a warming treat. Enjoy them as part of a varied, balanced diet, and consult a professional if you have specific dietary needs.
The Faimly Farm Tip
Winter foods rely on lots of ghee, so purity matters for both flavour and quality. Our A2 cow ghee is made by the bilona method in small lab-tested batches under our FSSAI licence. Try our Desi Danedar A2 Cow Ghee or explore the full A2 Ghee collection.
Frequently Asked Questions
Why are winter foods made with ghee?
Ghee adds warmth, richness, and aroma, and traditionally features in energy-dense winter foods alongside nuts and warming spices.
What is gond and is it edible?
Gond is edible gum (acacia/tragacanth) that puffs up when fried in ghee. It is a traditional winter ingredient used in ladoos.
Can I use jaggery instead of sugar in winter ladoos?
Yes, jaggery is traditional and adds a deeper flavour. Melt it gently and avoid overheating.
How many winter ladoos can I eat a day?
They are rich and energy-dense, so they are traditionally enjoyed in small amounts, often one a day.
Which ghee is best for winter recipes?
Pure A2 cow ghee, ideally bilona-made, gives the best aroma and quality for ghee-rich winter foods.
Conclusion
Winter cooking in India is a celebration of warmth and nourishment, and pure A2 ghee sits at its heart. Whether you make traditional gond ladoos, halwa, or panjiri, genuine ghee brings the aroma, richness, and comfort the season calls for. Enjoy these treats in moderation, and let your kitchen carry the warmth of tradition through the cold months.
Warm up your winter with pure ghee. Explore our A2 Ghee collection, try Desi Danedar A2 Cow Ghee, and read our guide on A2 ghee for Indian sweets. New customers can use code FIRST10 for 10% off their first order.
This article is general information, not medical or dietary advice. For personal dietary needs, consult a qualified professional. Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
