Dinkache laddoo or gond ke laddoo

September 02, 2021

Dinkache laddoo or gond ke laddoo

Dink or gond is an edible resin or tree gum which is warm in nature. Dink laddoo are very nutrious and are often given to ladies post delivery to help them regain their body strength.

Ingredients :

Poppy seeds : 2 tblsp

Cress seeds (halim) : 2 tblsp

Carom seeds (ajwain) : 2 tblsp

Cashew nuts : 3/4 cup or 100 gms

Almonds : 3/4 cup or 100 gms

Edible gum (dink/gond) : 1 cup or 200 gms

Dry dates (kharik) : 1 & 3/4 cup or 250 gms

Dry coconut : 6 cups or 500 gms (3 whole)

Raisins : 3/4 cup

Ghee : 8 tblsp (3/4 cup)

Cardamom : 15

Nutmeg : 1

Fennel seeds : 2 tblsp

Jaggery : 3 cups

This quantity will make around 55 to 60 laddoos.

Procedure :

Put the kharik dates into a cloth and whack them using a grinding stone, deseed them and remove the calyx. Put them back into the cloth and whack them again to break them into smaller pieces. Also grate the dry coconut using a vegetable grater.

Dry roast the poppy seeds, cress seed (halim) and carom seeds (ajwain) individually until they start cracking and releases it's aroma; then keep aside. (Also keep some chopped roasted nuts and some roasted coconut along with them which will be mentioned later in the recipe.)

Roast cashew and almonds in some ghee or just dry roast and roughly chop them; take 1 tablespoon of each of the roasted nuts, chop them fine and keep it along with the roasted seeds.

Heat 1 tablespoon of ghee and fry the dink in it until it puffs up like popcorn, add more ghee if required. Keep stirring continuously so that the pieces do not clump together, do this in three batches. Then put it along with the roasted nuts.

Roast kharik too with some ghee and put it along with the nuts and dink.

Dry roast the grated coconut until it turns light brown in colour. Reserve about 4 tblsp of the roasted coconut and keep it along with the roasted seeds, rest should go along with the nuts.

Warm the spices - nutmeg, cardamom and fennel seeds over a heated pan then powder them along with some of the roasted coconut and keep it along with the roasted nuts and other ingredients.

Mix the roasted coconut along with roasted nuts, dates, dink, the raisins and the powdered spices.

And grind them to make a course powder. You can also powder each ingredient individually if you wish. But grind the kharik along with coconut so that it becomes easy to powder and there's no load on the mixer blades.

Heat the remaining ghee in the pot, add grated jaggery and keep stirring on a low flame until the jaggery is completely melted. (Do not allow the jaggery to boil, it should just be melted).

Allow the jaggery cool down a bit, if you add the prepared mixture while the jaggery is hot, then the laddoos will become hard. After the jaggery has cooled add ghee and the roasted seeds mixture and mix it well.

Then add the prepared mixture to it and massage it with your fingers so that everything is well incorporated. Scrap off the bottom of the pot using a laddle and mix again. Take a handful of the mixture and roll it into lemon size laddoos.