Maharashtrian Dinkache Ladoo Recipe | Healthy Whole Wheat & Edible Gum Ladoos with Dry Fruits
Description:
The Maharashtrian Dinkache Ladoo, or Whole Wheat Flour Truffles with Edible Gum and Dry Fruits, is a traditional winter treat packed with natural goodness. These ladoos are made from whole wheat flour, split black gram (urad dal) flour, edible gum, and an assortment of dry fruits, including dry dates, grated dry coconut, and mixed nuts. Sweetened with sugar or jaggery, and flavored with warming spices like cardamom, nutmeg, and dry ginger powder, these ladoos provide essential warmth and energy needed during the cold months. They are not only delicious but also a healthy, energy-boosting snack.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| White Urad Dal (Split) | 1 cup |
| Dessicated Coconut | 1 cup |
| Dry Dates Powder (Kharik Pud) | 1 cup |
| Sugar or Powdered Jaggery | 1 ½ cups (or 1 cup powdered jaggery) |
| Ghee | 1 cup (divided) |
| Mixed Nuts (Almonds, Walnuts, Cashews) | 1 cup (chopped or coarsely ground) |
| Gond (Edible Gum) | ½ cup (powdered) |
| Cardamom Powder (Elaichi) | ½ teaspoon |
| Nutmeg Powder | ½ teaspoon |
| Dry Ginger Powder | 1 teaspoon |
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Instructions
Step 1: Roasting the Split Black Gram (Urad Dal)
- Begin by heating a heavy-bottomed pan over low to medium heat. Add the split and skinned black gram (urad dal) to the pan.
- Dry roast the dal for 7-10 minutes, stirring continuously to avoid it from catching at the bottom of the pan.
- The dal will start to release a nice aroma as it roasts. Once roasted, transfer it to a plate and let it cool.
- Once cooled, grind the roasted dal into a fine powder using a grinder or food processor.
Step 2: Preparing Other Ingredients
- Grate the dried coconut and set it aside.
- Add the edible gum (gond) to a grinder and powder it finely.
- Similarly, powder the dry dates (kharik) into a coarse powder. If you cannot find powdered dates, de-seed the dried dates, chop them into small pieces, and grind them using a grinder or food processor.
- Coarsely chop or grind the mixed nuts (almonds, cashews, walnuts) and set them aside.
Step 3: Roasting the Dry Fruits
- In the same pan, dry roast the chopped mixed nuts for 3-5 minutes over low to medium heat. Let them cool before grinding them coarsely or chopping them further.
Step 4: Roasting the Flours
- In a large, heavy-bottomed wok, add ½ cup of ghee and heat it over low flame. Once the ghee melts, add the powdered urad dal and roast it for about 5 minutes, stirring constantly, until the dal turns pink.
- Now add the whole wheat flour in batches to the roasted dal, stirring continuously to prevent lumps. Roast the mixture for 4-5 minutes without adding more ghee. This step ensures that the flour is well-cooked and the raw taste is eliminated.
Step 5: Adding Other Ingredients
- To the roasted mixture of urad dal and wheat flour, add the powdered edible gum. Stir and roast for 2-3 minutes to integrate the gum evenly into the flour mixture.
- Add the powdered dry dates to the pan and continue roasting for another 1-2 minutes.
- Stir in the grated dry coconut followed by the roasted nuts and mix well.
Step 6: Combining the Sweeteners and Spices
- Once everything is well combined, turn off the heat. Add the powdered sugar or jaggery, dry ginger powder, cardamom powder, and nutmeg powder. Mix everything thoroughly.
- At this point, if the mixture is too dry and difficult to bind into ladoos, gradually add the remaining ½ cup of melted ghee. Stir well until the mixture comes together and forms a thick dough-like consistency.
- If the mixture is sticky and binds easily, you may not need all the ghee. Adjust the amount accordingly.
Step 7: Shaping the Ladoos
- Allow the mixture to cool slightly, but while it’s still warm, begin shaping it into round ladoos. Take small portions of the mixture and roll them between your palms to form smooth balls.
- Make all the ladoos in this manner while the mixture is still warm, as it becomes harder to shape once it cools and the ghee solidifies.
Step 8: Storing the Ladoos
- Once all the ladoos are formed, allow them to cool completely. Store them in an airtight container at room temperature.
- The ladoos will stay fresh for about 10-12 days, making them perfect for a nutritious snack during winter.
Serving Suggestions
Maharashtrian Dinkache Ladoo is perfect for a healthy, energy-boosting snack during the winter months. It pairs wonderfully with beverages like Badam Kheer (Spiced Almond Milk) or Turmeric Milk (Haldi Doodh). These ladoos also make a great offering during festive occasions or as part of your daily diet to maintain warmth and vitality during the colder months.
Nutritional Information (Approx. per serving – 1 ladoo):
- Calories: 180-220 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 9g (from ghee and nuts)
- Fiber: 3g
- Sugar: 12g (if using sugar, may vary with jaggery)
These ladoos are not only rich in calories but also packed with protein, fiber, and healthy fats, making them an ideal snack for boosting energy levels during the day. They are also loaded with the goodness of dry fruits, natural gums, and warming spices, perfect for strengthening your immune system during the colder months.
Note: Adjust the sweetness by varying the amount of sugar or jaggery according to your preference. If you prefer a more traditional taste, jaggery is the best option as it enhances the natural flavors of the ladoos.
