Gond Laddu (Pinni) Recipe: How to Make Traditional Dink Laddu

Gond ke Laddu, a cozy, nourishing winter treat, is a traditional favorite in many Indian households. These wholesome laddoos are packed with warming and immunity-boosting ingredients.

Making Gond ke Laddu at home feels nostalgic for many of us. I grew up watching my mother and grandmother prepare them, and now I make them for my children. Gond ke laddu (also called pinni, dinkache laddu, or other regional names) is a traditional North Indian winter sweet made with gond (edible gum), jaggery, nuts, and whole wheat flour. It’s a simple confection, but one that offers plenty of comforting benefits.

This version is the North Indian style I grew up with — a must-have winter recipe alongside gajar halwa and methi matar malai for a warming seasonal spread.

What is gond and how is it helpful

Gond (edible gum) is a traditional ingredient in Indian kitchens, derived from the sap of certain trees such as babool. It is valued for its warming qualities, ability to support stamina, and traditional use in postpartum recovery. In winter, gond is commonly used to help keep joints flexible, boost immunity, and provide sustained energy.

Ingredients for Gond Ke Laddu

• Gond (Edible Gum): The key ingredient that puffs up when fried and adds texture and traditional benefits.
• Ghee: Used for frying gond and roasting the flour; it adds richness and warmth.
• Nuts & Seeds: Cashews, almonds, melon seeds, and poppy seeds (khus khus) for crunch and nutrition.
• Copra (Dried Coconut): Adds a sweet, nutty aroma when lightly roasted.
• Atta (Whole Wheat Flour): Gives the laddus body and helps bind the mixture when roasted.
• Jaggery: A natural sweetener that melts into a sticky syrup to bring the mix together.

Richa’s Top Tips

• Fry gond on low heat: Fry it slowly so it puffs up without browning too quickly; this keeps it light and crunchy.
• Roast separately: Roast nuts, flour, and copra separately since they brown at different rates for even, golden results.
• Melt jaggery gently: Jaggery only needs to melt; avoid cooking it to a hard-ball or string consistency to keep laddoos soft.
• Shape while warm: Bind and shape the mixture when it’s warm; if it cools and hardens, warm it slightly with a little ghee.
• Use good-quality ghee: Fresh, homemade ghee gives the best flavor and texture.

Frequently Asked Questions

Storage Tips

• Room temperature: Store in an airtight container for 2–3 weeks; well-roasted ingredients keep them fresh.
• Refrigeration: Not usually necessary, but in very hot climates you can refrigerate them; bring to room temperature before serving so the ghee softens.
• Freezing: Freeze for up to 2 months. Thaw overnight at room temperature.
• Avoid moisture: Use dry hands or a dry spoon when handling laddoos to prevent spoilage.

Serving Ideas

Gond ke laddu pair well with other warming winter dishes. Try these combinations:

• Alongside halwa for a traditional sweet platter.
• After a bowl of sarson ka saag and roti as a comforting finish to a Punjabi meal.
• With masala chai and some savory biscuits or mathri for an evening snack.

Customisation Ideas

Simple ways to vary the recipe:

• Mix gond varieties: If you find babul or mahua gond, add a small portion for different texture and benefits.
• Chocolate twist: Stir in a tablespoon of unsweetened cocoa powder to roasted atta for a kid-friendly version.
• Spiced: A pinch of nutmeg or dry ginger powder adds extra warmth.
• Add seeds: Toasted flax, sunflower, or chia seeds boost crunch and nutrition.
• Mini laddoos: Make bite-sized laddoos for gifting or portion control.

Gond ke Laddu are small bites of winter comfort — warm, nutty, and wholesome. Whether you make them for seasonal tradition, to boost strength, or simply because you enjoy homemade sweets, these laddoos are reliably satisfying.

If you make a batch, tag the creator on Instagram @my_foodstory to share your winter kitchen magic.

Watch Gond Laddu Recipe Video

Gond Ke Laddu

An Indian winter staple, Gond ke Laddu is a cozy, nourishing treat loaded with immunity-boosting and warming properties.

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Servings: 18 laddus

Ingredients

• ½ cup + 1 tsp ghee, divided
• ⅔ cup gond (about 50 g)
• ½ cup + 2 tbsp chopped cashews (about 50 g)
• ¼ cup + 1 tbsp chopped almonds (about 50 g)
• ¼ cup + 2 tbsp melon seeds (about 50 g)
• 1 cup atta / wheat flour
• 1 tbsp khus khus (poppy seeds)
• ¼ cup grated khopra (dried coconut, about 25 g)
• 1 cup jaggery (about 180 g)
• 2 tbsp water

Instructions

• Heat 3 tbsp ghee in a kadai. Add gond in small batches and fry on low heat until the pieces puff up. Transfer to a plate.
• In the same pan, add cashews and fry on low for 2–3 minutes until light golden; transfer to the plate. Fry melon seeds for 1–2 minutes until light golden. Fry almonds for a few seconds until golden and transfer. Lightly crush the fried gond using your hands or a pestle.
• Add the remaining 1 tsp ghee to the pan, then add atta and roast on low for 3–4 minutes until well-roasted and golden brown. Add khus khus and grated khopra, roast for a minute, then combine with the fried nuts and gond on the plate.
• Heat 1 tsp ghee in the pan, add jaggery and 2 tbsp water and warm until the jaggery melts. Pour the melted jaggery over the dry mixture, mix well, shape into lemon-sized laddoos, and serve. Yields approximately 16–18 laddoos.

Notes

• The nutrition information given does not include gond and melon seeds fully; their contribution is roughly an additional 30–50 kcal per serving.

Nutrition

Calories: 151 kcal,
Carbohydrates: 18 g,
Protein: 2 g,
Fat: 8 g,
Saturated Fat: 4 g,
Fiber: 1 g,
Sugar: 12 g

This article was researched and written by Harita Odedra.