डिंकाचे लाडू
Dinkache ladoo with kharik powder: a Maharashtrian home recipe
How to make dinkache ladoo (edible gum ladoo) with kharik powder, dry coconut and nuts, the sweet Maharashtrian families make for a new mother and for winter.
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Quick answer
Dinkache ladoo are made by frying edible gum (dink) in ghee until it puffs, crushing it, and mixing it with roasted dry coconut, kharik powder, nuts, poppy seeds and a little jaggery, then shaping the warm mix into ladoo.
Ingredients
- 1/2 cup (about 60 g) dink (edible gum)
- 1/2 cup ghee, plus 2 tablespoons for frying the gum
- 1 cup (about 80 g) grated dry coconut (khobra)
- 1 cup (about 120 g) Kala Kharik (kharik powder)
- 1/2 cup almonds and cashews, chopped
- 2 tablespoons poppy seeds (khaskhas)
- 1/3 to 1/2 cup grated jaggery, to taste
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg
Method
- Heat 2 tablespoons of ghee. Fry the dink in small batches on low heat until each piece puffs up and turns white. Drain and crush it lightly.
- Dry-roast the grated coconut on low heat until light golden and fragrant. Set aside.
- Roast the poppy seeds for a minute, then the chopped nuts until crisp.
- Warm the remaining ghee on low heat, add the jaggery and stir until it just melts. Turn off the heat.
- Mix in the kharik powder, crushed dink, coconut, nuts, poppy seeds, cardamom and nutmeg.
- While the mix is warm, press handfuls firmly into ladoo. Cool completely and store in an airtight jar.
Why kharik powder makes this easier
The old way needs whole kharik, soaked, de-seeded and pounded. Ready-ground Kala Kharik skips all of that and gives the ladoo a deep, caramel sweetness, so you need less jaggery.
A note for new mothers
This is a traditional family recipe, made in many Maharashtrian homes in the weeks after a baby arrives. Every family’s version differs. If you are pregnant or breastfeeding, check with your doctor about what suits you.
Questions people ask
What is dink in English?
Dink is edible gum (gond in Hindi), a natural resin that puffs up when fried in ghee.
How long do dinkache ladoo keep?
About 2–3 weeks in an airtight jar in a cool, dry place.
Can I make them without jaggery?
Yes. Kharik powder is sweet on its own. Bind with a little extra warm ghee instead.
