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Dry Ginger Laddu Recipe

Whole Wheat Sonth Ke Ladoo is a traditional and healthy ladoo that are fed to the mother after delivery. Apart from this, dry ginger Laddu is also eaten in winter season to provide warmth to the body and get relief from back pain. You can also serve them as a tea time snack with a hot cup of Masala Chai.

Made from dry ginger powder (sonth), whole wheat vivatta, mastic gum(gond), desi ghee(clarified butter), jaggery, nuts and dried coconut, these ladoos are packed with flavours and nutrients.

Ingredients for Dry Ginger Laddu

  •  Ginger powder - 1/3 cup (25 grams)
  •  Jaggery - 1. 25 cups (250 grams)
  •  Dry Ripe Coconut - 1 cup grated (50 grams)
  •  Wheat flour - 3/4 cup (100 grams)
  •  Desi Ghee - 1/2 cup (125 grams)
  •  Almonds - 1/4 cup (35 grams)
  •  Gum - 1/4 cup (50 grams)
  •  Pistachios - 10-12


  1.  To begin with Whole Wheat Sonth Ke Ladoo Recipe, heat 1 tablespoon ghee in a heavy bottomed pan. Add gond and fry it on low flame until it puffs up and turns slightly brown in colour. Remove from pan and transfer to a plate.
  2.  Add remaining ghee into the same pan. Roast vivatta whole wheat flour on low flame until a nice aroma from the flour is released and ghee separates from the flour. Remove it into a wide bowl.
  3.  Add ginger powder and roast for about a minute or until the powder releases nice aroma. Remove from pan and add into the bowl containing whole wheat flour.
  4.  Next dry roast grated dry coconut for a minute and then transfer into the wheat flour bowl.
  5.  Add the broken jaggery pieces into the same pan and heat it until melted. Once fully melted filter it to remove any impurities. Pour the filtered jaggery syrup into the whole wheat flour bowl.
  6.  Grind almonds and cashews into coarse powder and chop the pistachios. Add all the nuts into the bowl.
  7.  Crush roasted gond (mastic gum) into very small pieces. Add it to the bowl as well.
  8.  Mix all the ingredients well. Wait until heat reduces to bearable amount to touch. Make lemon sized balls and shape them into round shapes.
  9.  Store Whole Wheat Sonth Ke Ladoo in an airtight container, as they stay good for about 3 to 4 months.
  10.  Whole Wheat Sonth Ke Ladoos are usually made and eaten during the winter season to provide warmth to the body. You can also serve them as a tea time snack with a hot cup of Masala Chai.

Benefits Of Dry Ginger Laddu

Boosts Immunity:

Ginger powder has anti-inflammatory and anti-bacterial properties, due to which it is extensively used during winters to improve immunity.

Relieves Cold And Sore Throat:

Consuming fresh ginger and ginger powder can help combat cold and sore throat during winters.

Prevents Gas And Other Digestive Troubles:

Consuming sonth during winters can keep gas, flatulence and other digestive ailments at bay.


  •  Dry ginger laddus are made by adding mawa, but the laddus made with mawa have a shorter shelf life.
  •  You can make it by adding powdered sugar, tagar or boora instead of jaggery, you can make more or less sweet as per your preference.
  •  You can make more or less dry fruits according to your preference, you can take the nuts that you like, you can remove those which are not liked.


There are no side effect for Dry Ginger Laddu, but high bp pateints or those who have heart problem and obese people should avoid this recipe!!