Nutritious Atta Gond laddu| Healthy Dry Fruit Laddu Recipe

byDeepti Jain -February 27, 2026

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Grandmom's Secret Pinni, Aata Laddu: The Ultimate Winter Warmer

There is nothing quite like the feeling of biting into a perfect Pinni or Laddoo on a chilly afternoon. These traditional Indian sweets are more than just dessert; they are a powerhouse of energy, packed with essential fats, nuts, and edible gum (Gond) that are specifically designed to keep you warm and nourished during the winter months.

This recipe is a labor of love, but every minute spent roasting the flour until it hits that perfect, nutty aroma is worth it. Get ready to fill your kitchen with the most comforting scents imaginable and create a batch of Pinni mix that will last you all season!

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The Ingredient Powerhouse

This recipe yields a large batch, perfect for sharing or storing!

Coarse wheat flour (mota pisa aata)- 2kg

1+250gm Clarified butter (Ghee)- 1+250gm

Ghee for frying Gond and makhana- 250 gm

2- crushed sukha nariyal

150gm- melon seed

300gm- badam ( crushed)

300gm- Gond ( raw edible gum)

125gm- Makhana ( crushed)

1kg- powdered sugar

The Method: Roasting, Popping, and Mixing

Step 1: Roasting the Flour (The Soul of the Pinni)

Healthy Dry Fruit Laddu Recipe with ghee

In a very large, heavy-bottomed pan or Kadahi, melt $1 \text{ kg}$ the ghee.

Healthy Dry Fruit Laddu Recipe with wheat flour

Once the ghee is fully melted and warm, add the

2 \text{ kg}

of coarse wheat flour (Mota Aata).
Mix immediately and thoroughly until the flour is completely coated in ghee. Roast on a low flame. This step requires patience! Keep stirring continuously to prevent the flour from burning on the bottom. After about 20 minutes, add the remaining 250 g

250 \text{ gm}

of ghee and continue roasting. The flour is ready when it turns a beautiful golden-brown color and releases a rich, nutty, and fragrant aroma. This will take about 1 hour in total.

Step 2: Toasting the Nuts

Healthy Dry Fruit Laddu Recipe with almonds & melon seeds

Once the flour is golden, add the crushed almonds, dried coconut, and melon seeds to the same kadahi.

Healthy Dry Fruit Laddu Recipe with nutrients

Continue roasting for about 5 minutes while stirring. The nuts and seeds are done when they start to crackle lightly. Remove the Kadahi from the heat and set it aside.

Step 3: Frying the Gond and Makhana

Healthy Dry Fruit Laddu Recipe with gond

Take a separate Kadahi and melt the $500 \text{ gm}$ of remaining ghee. The ghee must be hot. Drop the raw Gond into the hot ghee in small batches. The moment it hits the heat, it will puff up, turn white, and become crispy. Do not overcrowd the pan. Respect the process and fry the entire 300 g $300 \text{ gm}$ of Gond, removing the popped pieces quickly with a slotted spoon and draining them.

Frying the Makhana: In the remaining ghee used for the Gond, add the crushed Makhana. Roast them for 2-3 minutes until they are crunchy.

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Step 4: The Grand Finale: Mixing and Setting

nutricious indian laddu made by old recipe

Add the popped Gond and the roasted Makhana into the large pan containing the roasted flour and nut mix. Mix everything together thoroughly.

Now comes the crucial part: Cooling. Set the entire mixture aside to cool for about 1-2 $1 \frac{1}{2}$ hours. It must be cooled down before adding the sugar.

Once the mix is fully cooled to room temperature (or slightly warm, not hot!), sieve $1 \text{ kg}$ of powdered sugar through the strainer and add it to the cooled mix of flour and nuts.

Mix the sugar thoroughly into the flour and nut mixture until it is evenly combined.

With the mix ready and cool, it's shaping time! Scoop up a big spoonful and roll it firmly into a laddoo. Keep rolling until the entire batch is done.

Healthy Dry Fruit Laddu for post pregnancy

Stored properly, these homemade energy balls have a shelf life of about 3 months. Enjoy every bite!

Tips for Perfect Pinni

Listen to the Flour: Don't rely just on the clock. The smell of the flour changing from raw to nutty and the color turning a rich golden-brown are your best indicators of doneness.
The Gond Test: The ghee for frying Gond must be very hot! Test it with one small piece first. It should immediately puff up like popcorn. If it sinks or doesn't puff, the ghee isn't hot enough. Always fry till it becomes a beautiful golden red color, don't let it burn. Frying gond is a fast process.
Sugar Timing is Key: Adding the sugar while the mixture is hot will cause it to melt, resulting in a sticky, dense, and oily Pinni instead of a crumbly, delicious one. Always ensure the mix is cool! Especially in the summer season, it takes more than usual time to cool down.