Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Learn how to make authentic Dinkache Ladoo with this step-by-step recipe. A nutritious, sugar-free winter treat packed with dry fruits, edible gum, and jaggery.
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.