Ingredients:

• Edible gum (dink/gond): ½ cup
• Wheat flour: 2 cups
• Powdered jaggery: 1½ cups (adjust as per taste)
• Ghee (clarified butter): 1 cup (for roasting and frying)
• Dry fruits (cashews, almonds, pistachios): ½ cup (chopped)
• Desiccated coconut (optional): ¼ cup
• Cardamom powder: 1 tsp

Method:

1. Frying Edible Gum:

• Heat 2-3 tablespoons of ghee in a deep pan or kadai.
• Add the edible gum (dink/gond) in small batches. Fry until it puffs up and becomes crispy. Remove and set aside.

2. Roasting Wheat Flour:

• In the same pan, add the remaining ghee.
• Add wheat flour and roast on low to medium flame, stirring continuously, until it turns golden brown and aromatic. Be patient, as this can take 15-20 minutes.

3. Preparing Dry Fruits:

• In a small pan, lightly roast the chopped dry fruits and desiccated coconut (if using) until fragrant. Set aside.

4. Mixing the Ingredients:

• Coarsely crush the fried edible gum using a mortar and pestle or a grinder.
• In a large bowl, combine the roasted wheat flour, crushed edible gum, dry fruits, and cardamom powder.

5. Adding Jaggery:

• Melt the powdered jaggery in a small pan with 1-2 tablespoons of water (optional) until smooth.
• Add the melted jaggery to the mixture. Mix thoroughly while the jaggery is warm so it blends well.

6. Shaping the Laddoos:

• While the mixture is still warm, grease your hands with a little ghee and shape small portions into round laddoos.
• Allow them to cool completely and firm up.

Storage:

• Store the laddoos in an airtight container. They stay fresh for up to 2-3 weeks at room temperature.

Enjoy these nutritious laddoos as a snack or dessert!

Dinkache ladoo

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m