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Dinkache ladoo

Dinka, Gond or edible  gum crystals are available in small pieces, clean and white, especially meant for eating after being cooked. The brownish variety does not cook so well. For frying the gond , one must heat the oil until medium hot and the crystals should be put in a little at a time. They will puff up beautifully. In some old recipes the "dinka" is ground up so fine that it may not need cooking. 

Dinkache ladoo are highly nutritious and should be eaten in winters and not in summers as the gum has been known to generate heat in the body. Dinkache ladoo are traditionally given to lactating mothers as they help in the production of milk. The other ingredients in the ladoo help in providing a "punch" of nutrition in a sweet and satisfying way. Yes, you can eat a lot of the laddoos as they are quite addicting but one can get full, really quick as they are very rich. 

This recipe is an original from my grandmother, Smt. Indirabai Govindrao Kulkarni. I remember her inviting a lady helper to come make all kinds of laddoos, chivda and chakali every 2 weeks in our family home in Anand Nivas in Khar Mumbai. 

1/2 kg Dry coconut finely grated
1/4 th kg Gum, Resin, golden color
1/2 kg Dried dates / Khajoor broken into small pieces
1 Nutmeg - grated powder - 1/2 tsp
1/2 tsp Cardamom powder
100 gms Khus Khus / Poppy seeds
200 gms chopped Almonds
200 gms chopped Cashews
1 1/2 cups Ghee
750 gms Sugar
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Grate the coconut and roast it in a little ghee until slightly very light brown. Fry the gum in the ghee. It will fluff up into light white balls. Make sure you fry it on medium high as they fluff up and cook fast, just like any papad. Pound 1/4th of the gum into a coarse powder and keep aside.

Note : The gum cooks very quickly. when frying add very little at a time. Make sure that the gum does not burn or become dark brown. 

Roast the Khus Khus and keep aside. Dry roast the almonds and the cashews until slightly golden brown and keep aside. Add all the dry ingredients in a big bowl except for the sugar. 

Making the sugar syrup : 

In another pot add the sugar and add 1 1/2 cups of water. Boil the mixture until you achieve a one-thread consistency. Mix all the ingredients into the sugar syrup and mix well. 

Rub your hands with a little ghee. Carefully take a handful of the mixture and roll into balls. keep aside. It maybe necessary to roll the balls roughly at first. Once all the balls are formed. Go back and re-roll the balls to give them finesse. 

Enjoy with your family. 

Dinka-Rava Ladoo

1 cup dink or edible gum
1 cup Rava
Ghee for frying
1 cup Sugar

Shallow fry the "dinka" in a little hot ghee until it pops, then grind it in a food processor. Shallow fry the rava in a little ghee and toast it to darken a few shades. Mix the ground "dinka" and sugar in with the rava and heat until the sugar is melted. Remove from heat and let it cool enough to handle. Make round balls and offer. 

This recipe calls for wheat flour and almonds.

1 cup Wheat Flour
1/2 cup Edible gum 
1/2 cup Almonds
3/4th cup Powdered sugar
1 cup Ghee
2 teaspoons Cardamom powder
Dry the gum in sun and break into small equal pieces. Grind the almonds coarsely in a mixer. Sieve to remove the powdered gum . Heat ghee and fry gum . The gum will puff out. Remove from ghee and keep aside..

Add the wheat flour to the ghee and roast it on a low flame. Stir it for fifteen minutes till wheat flour turns golden brown. Add the powdered gum and almonds and stir for few minutes. Add sugar, puffed gum , cardamom powder and mix well.

Cool the mixture a little, take small lumps and make walnut size laddoos.





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