Welcome to your ultimate guide for making Dinkache Ladoo, a traditional Maharashtrian sweet that serves as a powerhouse of nutrition during the winter months. Also known as Edible Gum Ladoo or Dry Fruit Ladoo, this recipe is a winter staple in many Indian households.
Packed with the goodness of dry fruits, jaggery, and ghee, these ladoos are excellent for boosting immunity, providing warmth to the body, and strengthening bones. They are particularly beneficial for new mothers for postpartum recovery, but they are a healthy snack for kids and adults alike. In this Dinkache Ladoo recipe, we use a mix of healthy seeds, nuts, and dry dates (Kharik) to create a delicious, guilt-free snack. Let’s get started!
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Ingredients List:
- Base Ingredients:
- Dink (Edible Gum): 100g (Cleaned and dry)
- Dry Dates (Kharik): 400g (Seedless and powdered)
- Dry Coconut (Sukka Kobhra): 400g (Grated)
- Jaggery (Gul): 350g (Chemical-free, grated)
- Ghee (Clarified Butter): 200g (Approx.)
- Dry Fruits & Seeds:
- Cashews: 100g
- Almonds: 100g
- Makhana (Fox Nuts): 1 large bowl
- Pumpkin Seeds: 50g
- Sunflower Seeds: 50g
- Walnuts (Akrod): 50g
- Melon Seeds (Magaj): 50g
- Raisins (Manuke): 50g
- Black Raisins: 50g
- Spices for Flavour:
- Poppy Seeds (Khas Khas): 3 tbsp
- Cardamom (Velchi): 10 pods
- Nutmeg (Jaiphal): A small piece
- Dry Ginger Powder (Sunth): ½ tsp
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
Step-by-Step Instructions:
- Step 1: Prep the Dry Dates and Coconut
- Take the Dry Dates (Kharik), remove seeds, and dry them in the sun for an hour if possible. Powder them in a mixer.
- Grate the Dry Coconut and roast it in a pan on medium heat until it turns golden brown and crisp.
- Once roasted, crush the warm coconut roughly with your hands to break it down.
- Step 2: Roast the Dry Fruits and Seeds
- Dry roast the Makhana (Fox Nuts) for 2 minutes until they become crisp. Coarsely crush them.
- Coarsely grind the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds together.
- Heat a little ghee in a heavy-bottomed pan. Roast this crushed dry fruit mixture for 2-3 minutes on medium flame until aromatic. Remove and set aside.
- In the same pan, add a bit more ghee and roast the Dry Date (Kharik) powder for 2 minutes. Remove and set aside.
- Fry the raisins (both black and regular) in a little ghee until they puff up.
- Step 3: Fry the Dink (Edible Gum)
- Heat a generous amount of ghee in the pan.
- Add the Dink in small batches. It will puff up like popcorn. Ensure it is fried thoroughly so it doesn’t stick to your teeth.
- Once fried, crush the dink into a coarse powder using a bowl or your hands.
- Step 4: Prepare the Spice Mix
- Lightly roast the Poppy Seeds.
- Grind the poppy seeds, cardamom, and nutmeg together with a teaspoon of sugar to make a fine powder.
- Step 5: Melt the Jaggery
- In the remaining ghee in the pan (you should have some left from the 200g total), add the grated Jaggery.
- Melt the jaggery on medium heat. Note: You do not need to make a syrup (pak); just ensure the jaggery is completely melted and bubbly.
- Step 6: Mix and Bind the Ladoos
- In a large mixing bowl or plate (paraat), combine all the roasted ingredients: coconut, dry dates, dry fruit mix, crushed dink, makhana, fried raisins, and the spice powder.
- Add the Dry Ginger Powder and mix everything well.
- Pour the hot, melted jaggery over the mixture.
- Mix carefully with a spatula first (as it will be hot), then use your hands to bring the mixture together.
- While the mixture is still warm, take small portions and press them firmly to shape them into round Dinkache Ladoos.
Also Read – Matki Misal Recipe: Make Spicy Maharashtrian ‘Tarri’ Misal
Cooking Tips for Better Results:
- Don’t Burn the Coconut: Roast the coconut on a medium flame. If it burns, the ladoos will taste bitter.
- Fry Dink Well: If the edible gum isn’t fried properly inside, it will be sticky and chewy. Fry it in hot ghee until it expands fully.
- Binding Tip: If the mixture feels too dry to bind, you can melt 1-2 extra tablespoons of ghee and add it to the mix.
- Jaggery Texture: Do not overcook the jaggery. Overcooking creates a hard “candy” texture, making the ladoos rock-hard. Turn off the heat as soon as it melts and bubbles.
Variations:
- Postpartum / New Mom Version: Add 2 tablespoons of Methi (Fenugreek) seeds. Lightly roast the seeds, powder them, and soak them in ghee for 8 hours before adding to the mixture. This helps in recovery and lactation.
- Vegan Version: Substitute Ghee with coconut oil or vegan butter (though the taste will differ slightly from the traditional recipe).
- Nut-Free Version: If allergic to nuts, you can increase the quantity of roasted seeds (pumpkin, sunflower, melon) and desiccated coconut, skipping the cashews, almonds, and walnuts.
Also Read – Easy Urad Daliche Ghute Recipe: A Spicy Maharashtrian Dal
Serving Suggestions:
- Breakfast Booster: Eat one Dink Ladoo early in the morning on an empty stomach for maximum absorption of nutrients.
- Evening Snack: Ideal to have around 4–5 PM to curb evening hunger pangs.
- Winter Diet: Consume one ladoo daily during winter to keep your body warm and aches away.
FAQs:
Q1: How long can I store Dinkache Ladoo?
Ans: You can store these ladoos in an airtight container for up to 1 to 1.5 months. They stay fresh at room temperature and do not require refrigeration.
Q2: Can pregnant women eat Dink Ladoo?
Ans: Since Dink (edible gum) generates heat in the body, pregnant women should consult their doctor before consuming Dink Ladoos. These ladoos are generally recommended after delivery to support recovery and boost strength.
Q3: Is this recipe suitable for diabetics?
Ans: This recipe uses Jaggery, which is a healthier alternative to sugar but still affects blood sugar. Diabetics should consume these in moderation or consult a nutritionist.
Q4: Why are my ladoos falling apart?
Ans: If the mixture cools down completely, it becomes hard to bind. If this happens, reheat the mixture slightly in the microwave or add a tablespoon of hot ghee to help bind them.
Also Read – Soft Rava Sheera Recipe: How to Make Perfect Sooji Halwa
Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Ingredients
Base Ingredients:
- Dink Edible Gum: 100g (Cleaned and dry)
- Dry Dates Kharik: 400g (Seedless and powdered)
- Dry Coconut Sukka Kobhra: 400g (Grated)
- Jaggery Gul: 350g (Chemical-free, grated)
- Ghee Clarified Butter: 200g (Approx.)
Dry Fruits & Seeds:
- Cashews: 100g
- Almonds: 100g
- Makhana Fox Nuts: 1 large bowl
- Pumpkin Seeds: 50g
- Sunflower Seeds: 50g
- Walnuts Akrod: 50g
- Melon Seeds Magaj: 50g
- Raisins Manuke: 50g
- Black Raisins: 50g
Spices for Flavour:
- Poppy Seeds Khas Khas: 3 tbsp
- Cardamom Velchi: 10 pods
- Nutmeg Jaiphal: A small piece
- Dry Ginger Powder Sunth: 1/2 tsp
Instructions
Step 1: Prep the Dry Dates and Coconut
- Take the Dry Dates (Kharik), remove seeds, and dry them in the sun for an hour if possible. Powder them in a mixer.
- Grate the Dry Coconut and roast it in a pan on medium heat until it turns golden brown and crisp.
- Once roasted, crush the warm coconut roughly with your hands to break it down.
Step 2: Roast the Dry Fruits and Seeds
- Dry roast the Makhana (Fox Nuts) for 2 minutes until they become crisp. Coarsely crush them.
- Coarsely grind the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds together.
- Heat a little ghee in a heavy-bottomed pan. Roast this crushed dry fruit mixture for 2-3 minutes on medium flame until aromatic. Remove and set aside.
- In the same pan, add a bit more ghee and roast the Dry Date (Kharik) powder for 2 minutes. Remove and set aside.
- Fry the raisins (both black and regular) in a little ghee until they puff up.
Step 3: Fry the Dink (Edible Gum)
- Heat a generous amount of ghee in the pan.
- Add the Dink in small batches. It will puff up like popcorn. Ensure it is fried thoroughly so it doesn't stick to your teeth.
- Once fried, crush the dink into a coarse powder using a bowl or your hands.
Step 4: Prepare the Spice Mix
- Lightly roast the Poppy Seeds.
- Grind the poppy seeds, cardamom, and nutmeg together with a teaspoon of sugar to make a fine powder.
Step 5: Melt the Jaggery
- In the remaining ghee in the pan (you should have some left from the 200g total), add the grated Jaggery.
- Melt the jaggery on medium heat. Note: You do not need to make a syrup (pak); just ensure the jaggery is completely melted and bubbly.
Step 6: Mix and Bind the Ladoos
- In a large mixing bowl or plate (paraat), combine all the roasted ingredients: coconut, dry dates, dry fruit mix, crushed dink, makhana, fried raisins, and the spice powder.
- Add the Dry Ginger Powder and mix everything well.
- Pour the hot, melted jaggery over the mixture.
- Mix carefully with a spatula first (as it will be hot), then use your hands to bring the mixture together.
- While the mixture is still warm, take small portions and press them firmly to shape them into round Dinkache Ladoos.
