Winter is coming! And so are the sweet delicacies along with it. If you are aware of Maharashtrian cuisine, you must know about this wonderful dessert called Dink laddu. These laddus are one of a kind! They are also called ‘gond ke laddu’ in places outside Maharashtra. To make it in a special way, there are certain ingredients you can play around with.
These laddus offer a high nutritional value since they are full of dry fruits. They are also very fulfilling since they have rich fibre content. This also makes them good for digestion and a great dessert to have after meals. The best part about this dessert is that it is made without using any sugar! This makes this perfect for people trying to make healthy eating choices and people with dietary restrictions like diabetics.
So let’s learn how to make a special Marathi style Dink Laddu! Let’s have a look at the ingredients first.
- 1 cup shredded dry Coconut
- 1 tsp Poppy seeds
- 2 tsp White sesame seeds
- 3~4 tsp Ghee
- 75 gm Edible gum
- 2 tsp finely chopped Almonds
- 2 tsp finely chopped Walnuts
- 2 tsp finely chopped Cashew nuts
- Few Raisins
- 50 gm Kharik powder
- 4 tsp Ghee
- 3/4 cup organic Gudh (Jaggery)
- Cardamom powder
- The first step of the process is to get your coconut ready. Heat up a pan and dry roast your coconut in it till it turns golden brown in colour. You will smell the aroma once it is done too. Make sure to keep a light flame. Transfer the roasted coconut to a bowl
- Now it’s time to roast our seeds. Add your sesame and poppy seeds in the same pan and roast them well till the aroma hits your nose. Transfer them into the same pan as the roasted coconut.
- Now in the pan, add a few tablespoons of ghee and heat it up. When the ghee is hot enough, add the gum. It will puff up well and turn white inside out. That is when you know that it is done. Alternatively, you can rib some ghee onto the gum and puff it up in the microwave. Once done, transfer into a different bowl.
- Now it is time to roast our dry fruits! Add a little more ghee to the pan and add your dry fruits, including cashew nuts, almonds, and walnuts. Fry them till they have a slight golden brown colour on them. As soon as they get the colour on them, add the resins and kharik powder, and fry well for 3-4 minutes.
- Transfer the fried and puffed up gum into a blender jar and blend it for a while. Add the roasted coconut, poppy seeds, and sesame seeds to the gum and blend it further for a few pulses. The idea is to not turn it into a powder, which is why 1 or 2 pulses will do the trick.
- Melt the jaggery with some ghee in the pan. Make sure that there are no lumps in the melted jaggery. Get it to a perfect consistency before it turns saucy and too runny.
- Once the jaggery has melted perfectly, combine it with the gum, coconut, and seed mix. Add to it the roasted dry nuts, resins, and kharik powder mix. Add some cardamom powder, and your laddu mix is ready!
- Roll the laddus while the mixture is still a little hot. This is so that when it cools down, it solidifies. It is hard to get a hold of if it starts stiffening up earlier.
- Maharashtrian style Dink Laddus are ready!
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