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

Dink Ladoo

Recipe of Dink ladoo

Dink ladoo /Dinkache ladoo / Edible gum ladoo

Author:

Gems

Serves: 12 ladoos

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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

Powder the dry dates in to a coarse powder
Grate the coconut using a grater, You can get dry grated coconut from shops too
Heat the grated coconut in a pan under low to medium flame, until it is light brown in color
Grind 50 grams ( 2 to 3 teaspoons) of sugar in to fine powder and keep it aside

Frying the Gum

Add a teaspoon of Ghee in to the pan
Add 2 teaspoon of Gum in to the hot ghee.
Gum will puff up soon. Takeout the gum using a Spatula
Complete frying gum two to three spoons each and keep it aside to cool.
Once cool crush it in to coarse powder and keep it aside

Mix the dough

Now mix the Fried grated coconut, coarse edible gum powder, remaining ghee, nutmeg powder, cardamom powder and powdered sugar.
Mix it properly and keep it aside.

Make the sugar syrup

Add the remaining sugar in a pan. Add enough water ( one and half cups) to cover the sugar in to the pan.
Bring it boil in a low to medium flame.
Take a drop of the boiling sugar syrup and drop it in cold water.
If it crystallizes, the sugar syrup is ready with proper consistency.
Right consistency is important for the right texture of the dink ladoo.

Final Mix and Making

Add the sugar syrup in to the dough mixture
Now add raisins and cashew nuts in to the dough mixture
Mix everything will using a spoon or spatula. Allow it to cool.
When the mixture become warm enough for you to handle, make small ladoos the size of a lemon.
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

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