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.
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.
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
- 1/2 kg Dry coconut
- 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
- 100 gms Khus Khus /
- 200 gms chopped Almonds
- 200 gms chopped
- 1 1/2 cups Ghee
- 750 gms Sugar
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.
: 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.
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.
the sugar syrup :
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.
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.
with your family.
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
calls for wheat flour and almonds.
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..
- 1 cup Wheat
- 1/2 cup Edible
- 1/2 cup
- 3/4th cup
- 1 cup Ghee
- 2 teaspoons
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