Wintertime is the best time to make gond ke laddu, the most famous North Indian dessert. The fibre and nutrition in these laddus will help you get the right nutrients. Therefore, it’s perfect for younger individuals, new mothers, and the elderly. In Maharashtra, it is commonly referred to as “Dinkache laddu,” and its ingredients include edible gum, a little desi ghee, cashew nuts, almonds, raisins, etc. While “Dink” is the Marathi word for chewing gum. Methi (Fenugreek seed) is commonly added to these dinkache laddoo in several Maharashtrian dishes.

Benefits

• In the frigid winter months, gond in gond ke laddu goes a long way toward boosting immunity and warding off coughs and colds.
• Additionally, it aids in the development of stronger bones.
• Mothers who are breastfeeding can benefit from chewing edible gum, often known as gond.
• Ideal for those on the mend after an illness. Because its high caloric content means you’ll feel the effects of eating it right away.
• It’s a good source of several nutrients like iron, calcium, proteins, natural sugar, vitamin A, dietary fibre, carbs, saturated fats, mixed fats, sodium, and so on. Therefore, the mother has the energy she needs and can recover more quickly after giving birth, thanks to all these nutrients.

Ingredients-

• Gond
• Dry Fruits
• Makhana
• Ghee 
• Seeds 
• Whole wheat flour
• Ginger Powder
• Powdered Sugar

Steps-

1. Heat 1 tablespoon ghee in a karahi.
2. Makhana should be roasted until it acquires a light brown colour. Place on a platter and serve.
3. Fry the melon seeds, chironji, and poppy seeds in the karahi with one spoonful of ghee till they become caramelised. Pour into the empty space on the plate.
4. Roast the coconut in the same karahi using one spoonful of ghee until it has a browned appearance. Pour into the empty space on the plate.
5. Put one teaspoon of ghee in the karahi, and then cook the cashew nuts and almonds until they are browned. Pour into the empty space on the plate.
6. Put two tablespoons of ghee in the karahi and brown the gond in it until it is cooked through.
7. Remove to a mortar, and using a pestle, smash the substance until it resembles a coarse powder. Move the powder so that it is on the plate.
8. In the karahi, put in two tablespoons of ghee.
9. Now, stir in the whole wheat flour, and roast the mixture over medium heat until it has achieved a lovely brown colour. Maintain a consistent mixing throughout.
10. To the flour, add the ginger powder and the other ingredients that are on the dish. Combine thoroughly.
11. Add powdered sugar and blend well.
12. Add ghee and stir well.
13. While the dough is still warm, form the mixture into balls and call them ladoos. If you want this mixture to stick together, add a little extra melted hot ghee to it. Serve.

When stored at room temperature in an airtight container for approximately one month, these ladoos will remain edible. The fact that they are typically produced during the colder months, they can be stored outside for a longer period of time. Laddoos are an Indian confection that can be enjoyed whenever one desires a tasty pleasure that is also good for one’s health.