Are you looking for a comforting, healthy dessert perfect for winter or post-recovery nourishment? This Dink Sheera recipe (Edible Gum Semolina Pudding) is a traditional Maharashtrian dish known for its incredible health benefits and delicious taste. Made with Dink (edible gum), pure ghee, and semolina, this sheera helps strengthen bones and provides warmth to the body during cold weather.
In this easy-to-follow guide, we will show you how to make a soft, melt-in-the-mouth Dink Sheera that doesn’t stick to your teeth. Whether you are making it for a new mother or just as a wholesome breakfast, this recipe ensures perfect results every time. Let’s get cooking!
Ingredients List:
- Ghee (Clarified Butter): 1.5 tbsp (plus more if needed)
- Dink (Edible Gum): 2 tbsp
- Rava (Semolina/Sooji): 1 cup (fine or coarse)
- Dry Fruits: Cashew nuts & almonds (chopped)
- Flavouring: 1 tbsp Green Cardamom & Nutmeg powder (mixed with a little sugar)
- Water: 3 cups (must be hot boiling water)
- Sweetener: 1/2 cup Sugar (adjust to taste)
- Seasoning: A pinch of Salt
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Step-by-Step Instructions:
- Heat the Ghee: Place a pan or kadhai on the stove. Add 1.5 tbsp of ghee. Let it melt and become hot.
- Fry the Dink: Add the Dink (edible gum) in small batches. Fry it on medium heat until it puffs up completely. Remove it from the pan and set it aside.
- Note: Frying correctly ensures the dink doesn’t stick to your teeth.
- Roast Dry Fruits: In the same ghee, lightly roast the chopped cashews and almonds until they change colour slightly. Remove and keep aside.
- Roast the Rava: Add 1 cup of Rava to the remaining ghee in the pan. Roast on medium heat, stirring continuously until it turns a nice golden brown colour and releases a nutty aroma.
- Crush the Dink: While the rava is roasting, take the fried dink and crush it into a coarse powder using a bowl or spoon.
- Tip: Crushing it helps it dissolve into the sheera seamlessly.
- Combine Ingredients: Once the rava is golden, lower the heat. Add the crushed dink back into the pan and mix well for about a minute.
- Add Flavouring: Stir in 1 tbsp of Cardamom and Nutmeg powder.
- Add Liquid: Carefully pour in 3 cups of hot water. Stir immediately to prevent lumps.
- Steam Cook: Cover the pan with a lid and let it cook on low heat for 5 minutes to fluff up the rava.
- Sweeten & Garnish: Open the lid. Add a pinch of salt and sugar (approx ½ cup or to taste). Mix well until the sugar dissolves. Add the fried dry fruits.
- Final Steam: Cover and cook for another 5 minutes on low heat to let the flavours merge.
- Serve: Your hot, nutritious Dink Sheera is ready! Serve warm.
Cooking Tips for Better Results:
- Water Ratio: For a soft, porridge-like consistency, use a 1:3 ratio (1 cup rava to 3 cups water). If you prefer a drier texture, reduce water to 2.5 cups.
- Hot Water is Key: Always use boiling hot water. Cold water can make the rava sticky and lumpy.
- Fry Dink Well: Ensure the edible gum puffs up completely. Uncooked dink will be hard and sticky.
- Roasting Rava: Patience is key. Roast the semolina on low-to-medium heat until aromatic to avoid a raw taste.
Also Read – Soft Rava Sheera Recipe: How to Make Perfect Sooji Halwa
Variations:
- Milk Version: Replace half or all of the water with hot milk for a richer, creamier taste.
- Jaggery Version: Substitute sugar with organic jaggery powder for a healthier, iron-rich alternative. Add jaggery only after the rava is fully cooked.
- Kids-Friendly: Add more ghee and finely powdered nuts to make it easier for toddlers to eat.
- Vegan Version: Use coconut oil or vegan butter instead of ghee (though ghee provides the authentic traditional flavour).
Serving Suggestions:
- Breakfast: Serve warm as a filling morning meal.
- Winter Snack: Enjoy a small bowl in the evening to keep warm.
- Post-Partum: This dish is traditionally served to new mothers for strength; serve it with a glass of warm milk.
FAQs:
Q1: Can I use jaggery instead of sugar in Dink Sheera?
Ans: Yes, absolutely! Jaggery makes the Dink Sheera recipe healthier. Just ensure you add the jaggery at the very end and turn off the heat to prevent the milk (if used) from curdling.
Q2: Why do we add salt to a sweet dish?
Ans: A tiny pinch of salt helps to enhance the sweetness and balance the flavours in traditional Indian desserts.
Q3: How long can I store this sheera?
Ans: It tastes best when fresh and warm. However, you can store it in the refrigerator for 2-3 days and reheat it with a splash of milk or water before serving.
Q4: Is Dink (Edible Gum) good for health?
Ans: Yes, Dink is excellent for strengthening bones and joints and provides heat to the body, making it ideal for winters.
Also Read – Easy Panchkhadya Sheera for Festivals
Perfect Dink Sheera Recipe: Soft Edible Gum Pudding
Ingredients
- Ghee Clarified Butter: 1.5 tbsp (plus more if needed)
- Dink Edible Gum: 2 tbsp
- Rava Semolina/Sooji: 1 cup (fine or coarse)
- Dry Fruits: Cashew nuts & almonds chopped
- Flavouring: 1 tbsp Green Cardamom & Nutmeg powder mixed with a little sugar
- Water: 3 cups must be hot boiling water
- Sweetener: 1/2 cup Sugar adjust to taste
- Seasoning: A pinch of Salt
Instructions
- Heat the Ghee: Place a pan or kadhai on the stove. Add 1.5 tbsp of ghee. Let it melt and become hot.
- Fry the Dink: Add the Dink (edible gum) in small batches. Fry it on medium heat until it puffs up completely. Remove it from the pan and set it aside.
- Note: Frying correctly ensures the dink doesn't stick to your teeth.
- Roast Dry Fruits: In the same ghee, lightly roast the chopped cashews and almonds until they change colour slightly. Remove and keep aside.
- Roast the Rava: Add 1 cup of Rava to the remaining ghee in the pan. Roast on medium heat, stirring continuously until it turns a nice golden brown colour and releases a nutty aroma.
- Crush the Dink: While the rava is roasting, take the fried dink and crush it into a coarse powder using a bowl or spoon.
- Tip: Crushing it helps it dissolve into the sheera seamlessly.
- Combine Ingredients: Once the rava is golden, lower the heat. Add the crushed dink back into the pan and mix well for about a minute.
- Add Flavouring: Stir in 1 tbsp of Cardamom and Nutmeg powder.
- Add Liquid: Carefully pour in 3 cups of hot water. Stir immediately to prevent lumps.
- Steam Cook: Cover the pan with a lid and let it cook on low heat for 5 minutes to fluff up the rava.
- Sweeten & Garnish: Open the lid. Add a pinch of salt and sugar (approx ½ cup or to taste). Mix well until the sugar dissolves. Add the fried dry fruits.
- Final Steam: Cover and cook for another 5 minutes on low heat to let the flavours merge.
- Serve: Your hot, nutritious Dink Sheera is ready! Serve warm.
