Dink ladoo /Dinkache ladoo / Edible gum ladoo

Gems Gems, December 21, 2018

How to prepare Dink ladoo

Dink or Gondh (Used for making Dink Ladoo) is an edible gum sourced from the plant acacia plants. Food based on Dink or Gondh has warming properties, hence consumed during winters for additional calories. Good for lactating mothers, for production of more milk, also for a speedy recovery from illness. It is a remedy for ailments like diarrhea, cough and congestion. In India Dink or Gondh is traditionally sourced from Babool (keekar) which is of acasia family.It is rich in calcium and protein.

Here is a recipe using Dink which is famous in Maharashtra and North Indian states.

Dink Ladoo

Dinkache Ladoo

Dink Ladoo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of Dink ladoo

Dink ladoo /Dinkache ladoo / Edible gum ladoo
 
Author:
Serves: 12 ladoos
Save Print
 
Ingredients
  • 100 Grams of Dink or Edible Gum
  • 250 Grams of Dry dates
  • 500 Grams of Dry coconut
  • 250 Grams of Sugar
  • ¾ teaspoon of Green Cardamom. crushed and powdered.
  • ¾ teaspoon of Nutmeg powder
  • 100 Grams of Cashew nuts
  • 4 teaspoons of Ghee
Instructions
Getting ready with the ingredients
  1. Powder the dry dates in to a coarse powder
  2. Grate the coconut using a grater, You can get dry grated coconut from shops too
  3. Heat the grated coconut in a pan under low to medium flame, until it is light brown in color
  4. Grind 50 grams ( 2 to 3 teaspoons) of sugar in to fine powder and keep it aside
Frying the Gum
  1. Add a teaspoon of Ghee in to the pan
  2. Add 2 teaspoon of Gum in to the hot ghee.
  3. Gum will puff up soon. Takeout the gum using a Spatula
  4. Complete frying gum two to three spoons each and keep it aside to cool.
  5. Once cool crush it in to coarse powder and keep it aside
Mix the dough
  1. Now mix the Fried grated coconut, coarse edible gum powder, remaining ghee, nutmeg powder, cardamom powder and powdered sugar.
  2. Mix it properly and keep it aside.
Make the sugar syrup
  1. Add the remaining sugar in a pan. Add enough water ( one and half cups) to cover the sugar in to the pan.
  2. Bring it boil in a low to medium flame.
  3. Take a drop of the boiling sugar syrup and drop it in cold water.
  4. If it crystallizes, the sugar syrup is ready with proper consistency.
  5. Right consistency is important for the right texture of the dink ladoo.
Final Mix and Making
  1. Add the sugar syrup in to the dough mixture
  2. Now add raisins and cashew nuts in to the dough mixture
  3. Mix everything will using a spoon or spatula. Allow it to cool.
  4. When the mixture become warm enough for you to handle, make small ladoos the size of a lemon.
  5. Once ladoos are made store it in an airtight container.

 

Cheeck other ladoo recipes

Dry Fruit Laddu recipe

Boondi Ladoos

Ragi Laddu

Verusenaga Laddu (Peanut Ladoo)

Kobbari Laddu (Coconut sweet balls)

Ravva Laddu

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Amti Dal recipe – A Maharashtrian Dal recipeAmti Dal recipe – A Maharashtrian Dal recipe  Amti Dal Recipe Amti is a simple Maharashtrian dal recipe. It typical of its sour and slight sweetness. Kala masal or ghoda masala is one of  the ingredient for the prepration of Amti […]
  • DoughnutsDoughnuts Serving size of Doughnuts: 18  Ingredients to prepare Dough Nuts: 1 tbsp of dry active yeast 1/3 cup sugar, some more for coating doughnuts 3 1/4 cups flour, some more for […]
  • Pomegranate Raita recipe | Anardana raita recipePomegranate Raita recipe | Anardana raita recipe Pomegranate Raita or Anardana  raita is a fruit raita, Those who likes the raita to wards the sweeter side, this is a better option. This is an easy to prepare raita with no fire required. […]
  • Fish Fry | Fish fry recipe the traditional wayFish Fry | Fish fry recipe the traditional way Fish fry is a great starter. The dish fish fry is simple easy as well as tasty.I am sure each area or house hold has its own variation in the recipe mainly in the marination of the fish. […]
  • Nimmakaya PuliharaNimmakaya Pulihara or Lemon Rice Serving size of nimmakaya pulihara Ingredients for preparing nimmakaya pulihara Cooked rice                        -              4 cups Lemon                                  […]
  • Homemade Aquafaba : Vegan Egg SubstituteHomemade Aquafaba : Vegan Egg Substitute A real vegan egg substitute. Is this a myth? No. Aquafaba is a proper( vegetarian) vegan replacement for egg. You may have come across many egg replacer powder or powdered egg substitute […]
  • How to Make Samosa Sheets | Samosa Pastry Recipe | How to Make Samosa PastryHow to Make Samosa Sheets | Samosa Pastry Recipe | How to Make Samosa Pastry How to Make Samosa Sheets How to Make Samosa Sheets?  Who does not like Samosas. However, it is time consuming to prepare the sheets and filling and then to cook Samosas. Therefore, […]
  • Mulakkaya tomato kuraMulakkaya Tomato Kura (Drumstick tomato curry) Serving size of Mulakkaya Tomato Kura (Drumstick tomato curry)  Ingredients for Mulakkaya tomato kura Drumsticks                            -           04 (medium […]
  • Carrot CroquettesCarrot Croquettes Mashed carrots seasoned in white sauce, butter and milk rolled in oat meal and fried
  • Chikkudukaya Pachadi (Broad beans pickle)Chikkudukaya Pachadi (Broad beans pickle) Serving size of chikkudukaya pachadi: 3 Ingredients used to prepare chikkudukaya pachadi Broad beans                                       -              ¼ kg Fenugreek […]
  • Medu VadaMedu Vada or ulundu vada | How to prepare Medu Vada Medu vada is also known as medhu vadai, urad vada , ulundu vadai in Tamil, in Telugu it is known as  garelu  and in Malayalam it is known as uzhunnu vada.  Its origin can be traced to […]
  • Crispy Corn | Golden Fried CornCrispy Corn | Golden Fried Corn I once went to Absolute Barbecue in Bangalore and tried many varieties of non-vegetarian food, but I found one snack very tasty and impressive and it is a vegetarian one. The dish is “ […]

,,,,,