Gond ke laddu/antina unde/dink laddu step-by-step recipe with photos.
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What is edible gum
Edible gum is natural plant gum sourced from acacia plants. It is also called gond/antu/dink. Edible gum is consumed particularly during winter as it is considered to be a good source of heat to the body. It is also recommended during lactation in India.
It is also known to elevate calcium levels, thereby improving bone strength. Gond is also known to improve the immune system.
About this recipe
Gond ke laddu/antina unde/dink laddu is a healthy snack made with edible gum, nuts, dried fruits, coconut, and jaggery. This uniquely tasting laddu gets its main flavour from edible gum, also known as tragacanth gum, and is loaded with all things good.
This recipe is very different from the Punjabi pinni recipe, which also uses edible gum.
Gond or edible gum is available in any grocery store or an Indian store abroad. They are translucent little crystals that are pretty hard on their own, but on roasting them they puff up and become light.
Ingredients
Edible gum: Edible gum crystals are used to make this laddu.
Ghee: Like most Indian desserts, ghee is used in making the laddu.
Nut and dried fruits: I use cashew, almonds, raisins, and dried dates. You may add other nuts as per your choice.
Coconut: Dried or desiccated coconut is used to make this laddu.
Jaggery: This dish is refined sugar-free and is made with jaggery.
Poppy seeds: This is an optional ingredient but it adds a great texture to the laddu.
Cardamom powder: This makes the laddu aromatic and flavourful. However, you may choose to skip it.
Tips and tricks
Deep fry the edible gum well. Make sure they puff up well before you take them off the flame. It is very important for all of the gum to be fried well. Also, make sure you buy good quality gum.
Use homemade ghee to make the laddu for the best results.
Shape the laddu while the mixture is still hot. Do not wait for the mixture to come to room temperature.
Make sure the jaggery syrup thickens and reaches one-string consistency. This is important for the laddu to bind well.
Any nuts of your choice will work well for this recipe. I use cashew and almonds. Poppy seeds are purely optional but I highly recommend using them.
Make sure you use dried dates (and not fresh ones). Dried dates are basically dates that are hard and do not have any moisture content.
Do try these healthy, nutritious sweet treats this winter and I am sure you will love it.
Click here for more refined sugar-free recipes.
Click here for more laddu recipes.
Step by step instructions
1. Pit the dry dates and grind them into a powder
2. Heat ghee in a frying pan. Add edible gum and fry for a few minutes until they puff up
3. Cool it and grind it into a fine powder. Transfer into a larger bowl
4. In the same pan, add cashew, almonds, and raisin and fry until they are golden
5. Next, add dried dates powder and roast for 2-3 minutes
6. Add fried nuts and dates to the bowl
7. Next, add dry coconut and roast until it is golden
8. Next, add poppy seeds and roast for until it is lightly golden
9. Combine all the ingredients together
10. In another frying pan, add jaggery along with some water. Bring to boil and simmer until it reaches one string consistency
11. Pour the jaggery syrup into the mixture and combine well
12. While the mixture is still warm, take a small portion and shape them into a round to form laddus
13. Gond ke laddu is ready
Recipe card
Gond ke laddu/Antina unde/Dink laddu
Ingredients
- ½ cup edible gum gond/antu/dink
- ¼ cup ghee
- ¼ cup cashew sliced
- ¼ cup almonds sliced
- 3 tablespoon raisins
- 1 ½ cup coconut dried or dessicated
- 2 tablespoon poppy seeds
- ½ cup dates dried
- ¾ cup jaggery
- 1 teaspoon cardamom powder
Instructions
- Pit the dry dates and grind them into a powder
- Heat ghee in a frying pan. Add edible gum and fry for a few minutes until they puff up
- Cool it and grind into a fine powder. Transfer into a larger bowl
- In the same pan, add cashew, almonds and raisin. Fry until they are golden. Add them to the bowl
- Next, add dried dates powder and roast for 2-3 minutes. Add them to the bowl
- Next, add poppy seeds and roast for until it is lightly golden. Add them to the bowl
- Next, add dry coconut and roast until it is golden. Add them to the bowl
- In another frying pan, add jaggery along with some water. Bring to boil and simmer until it reaches one string consistency
- Pour the jaggery syrup into the mixture and combine well
- While the mixture is still warm, take a small portion and shape them into a round to form laddus
- Serve immediately or store in air-tight container for up to 2 weeks
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