Gond, also known as Gum arabic, acacia gum, acacia, is a natural gum collected from different species of the acacia tree. Acacia is most known for its medicinal values. It is widely used in treating various conditions. Acacia has a long list of benefits. With so many benefits, let’s make a satisfying laddu with it. Though it is called gum, it doesn’t stick to teeth. It is a bit sticky, but is known to reduce plaque and is used to treat gingivitis. Along with health benefits, gond has perfect crunchy texture, that it is a great ingredient to make laddus. Though Acacia gum odorless, bland, its brittle texture makes laddu unique. What a great way to celebrate Diwali.
It is high in dietary fiber. Acacia is known to lower cholesterol, relieve irritable bowel syndrome. It promotes weight loss. It is also known to be one of the best probiotic. It promotes good bacteria in intestine and mouth. It is used in pharmaceuticals to treat gingivitis and reduce plaque. This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone. You can buy gond here.
There are many good reasons to try new varieties of laddus. Ditch traditional boondi laddus. Starting from oral health, treating cholesterol to using as probiotic, increased good bacteria in the intestine, gond is full of benefits. Why not serve such a great ingredient to your family and friends. There is nothing more than health in this world. Gond laddu is an all-natural and high-quality and tasty dessert you can ever have. It is perishable. Will stay fresh for 3-4 weeks. Don’t settle down with store-bought low-quality sweets. Making your own laddu is easier than you think. Satisfy your sweet tooth with homemade, natural, high-quality sweets.
- 1 cup - gond (acacia gum)
- ½ cup - pistachios
- 1½ cup - brown sugar
- ¼th tsp - fresh ground cardamom
- 4-6 tbsp - fresh ghee
- 2 tsp - cashews and almonds.
- Add 2 tbsp ghee to a kadai. Heat to medium-high. Add gond pieces to hot ghee. They will instantly fluff. Remove into a bowl. Fry remaining gond. Let them cool.
- Fry cashew halves in a little ghee. Let them cool.
- Meanwhile roast pistachios. Grind them to powder.
- Take fried gond, crush it with fingers to make them into tiny pieces. I don't use a grinder. I don't want to grind to a powder and loose perfect crunchy texture. If you have a better tool to crush, feel free to use.
- Add pistachio powder, brown sugar, cardamom, and fried cashews. Mix well.
- Take a fist full of the mixture in the hand. Make laddus by pressing in hand into a ball.
- If you cannot form the ball add ghee little by a little while mixing. Once you can form the ball, don't add any more.
- Eat while fresh. They stay fresh for 3-4 weeks if stored in a cool place.
- Refrigerate if you are storing for many days.