A warming winter sweet made with dry ginger powder, jaggery, coconut, and roasted gram flour-these ladoos combine traditional Ayurvedic ingredients into a long-lasting, spicy-sweet treat.
Sonth (Ginger Powder) Ke Ladoo
Ingredients
- ½ cup 125 g ghee, divided
- 1/4 cup edible gum gond
- 3/4 cup 100 g roasted gram flour (besan)
- 1/3 cup 25 g dry ginger powder (sonth)
- 1 1/4 cup 250 g jaggery, grated or chopped
- 1 cup 50 g desiccated coconut
- 6 tbsp chopped nuts almonds, pistachios, or your choice
Instructions
- Melt ¼ cup of the ghee in a pan. Add the edible gum and fry on low flame until it puffs up about four times in size. Transfer to a plate and let cool.
- Using the same pan, add 2 tbsp ghee and the gram flour. Roast over medium–low heat, stirring constantly, until the besan turns a light golden brown. Transfer to a separate plate.
- Add 2 tbsp ghee to the pan and heat. Stir in the dry ginger powder and fry on low flame for 1–1½ minutes until aromatic. Remove and combine with the roasted gram flour.
- Once the fried gum is cool, crush it coarsely with a rolling pin or mortar and pestle.
- In the same pan, melt the remaining ghee. Add the jaggery and heat on low until fully liquefied, then remove from heat.
- Quickly stir in the roasted gram flour–ginger mixture, crushed gum, coconut, and chopped nuts into the hot jaggery syrup. Mix thoroughly until the mixture comes together.
- While the mixture is still lukewarm, take small portions and press them firmly between your palms to form round ladoos. You should get about 18.
- Arrange the ladoos on a tray and let them air-dry for 2–3 hours until set.
Notes
These ginger-jaggery ladoos are traditionally made without mawa. The edible gum gives a light chew and helps bind the mixture, while the dry ginger adds its signature warming spice. Serve as a winter tonic or a post-meal digestive treat. Sonth ke ladoo are traditional North Indian winter treats packed with warmth, nutrition and Ayurvedic wisdom. The key ingredient, Sonth or dry ginger is known for its warming, anti-inflammatory and digestive properties. They generate inner heat and strengthen the body, and are made during winter and festive times like Lohri or Makar Sankranti. They are energy-dense and immunity boosting, making them ideal for recovering mothers, the elderly and growing children.