Traditionally these are given to lactating mothers as it gives energy to recover and increases milk production. These are perfect to have in winter when your body needs more warmth. This ladoo tastes delicious and it is healthy and strength booster for everyone.
This recipe can yield 23-25 medium sized ladoos
- Dink/ Edible gum – 200 gm
- Kharik / Dry dates – 1/2 kg
- Dry coconut – 1 kg
- Sugar – 1/2 kg or 2 cups
- Mixture of ground green cardamom + nutmeg +sugar- 2 tsp
- Some cashew nuts and raisins
- Sajuk tup / Clarified butter – 4-5 tsp
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How to make dinkache ladoo / edible gum ladoo ?
- First of all, remove the pits from dates and grind them to a coarse powder.
- Grate the coconut.
- Dry roast on low heat until it turns light brown.
- Take out coconut and heat up 4-5 tsp full of sajuk tup / clarified butter in a same kadai.
- Once butter heated, fry 2-3 tsp of edible gum at a time. They will puff up immediately. Take out and fry rest of edible gum.
- If some clarified butter remains after frying gum, put it into a final mixture while making ladoos.
- Allow it to cool down little bit and then crush to a coarse powder.
- Now mix dry dates powder into crushed edible gum and roasted coconut.
- Grind green cardamom, nutmeg and little sugar to a fine powder and add into a mixture (around 2 tsp).
- For making syrup, add sugar in a kadai. Pour water (around 1 and ½ cups or just enough to cover sugar) and bring it to boil. Keep stirring in between.
- Now take some water in a dish and add a drop of syrup in it, if it manages to form a crystal, then syrup is done.
- Switch off the heat and add prepared mixture in the syrup.
- Add some cashew nuts and raisins.
- Mix well and allow it to cool down little bit so that you can handle this mixture with your hand.
- When mixture becomes warm enough to handle, start making ladoos.
- Store them in air tight container.
Try this recipe at your home and let me know how you liked it. If you have any doubts, feel free to ask in comment section below.