Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits)
Maharashtrian Dinkache Ladoo, or Whole Wheat Flour Truffles with Edible Gum and Dry Fruits, is a deliciously rich and wholesome Indian sweet. Often enjoyed during festivals and special occasions, these ladoos combine the earthy flavor of whole wheat flour with the natural sweetness of dry dates, a hint of warm spices, and the added crunch of mixed dry fruits. This recipe also features gond (edible gum), which is considered to have numerous health benefits and adds a unique texture to the ladoos. The blend of ingredients makes these ladoos a perfect snack to provide energy and warmth, especially during the colder months.
This recipe is not just for a festive treat but also for anyone looking to indulge in a nutrient-packed snack made from natural ingredients. So, let’s dive into how you can make these wonderful ladoos at home!
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) | 1½ cups (or 1 cup powdered jaggery) |
| Ghee (Clarified Butter) | 1 cup (divided) |
| Mixed Nuts (Almonds, Cashews, etc.) | 1 cup |
| Gond (Natural Gum) | ½ cup |
| Cardamom Powder (Elaichi) | ½ teaspoon |
| Nutmeg Powder | ½ teaspoon |
| Dry Ginger Powder | 1 teaspoon |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
Servings
| Servings | 35 ladoos |
Cuisine
| Cuisine | Maharashtrian |
|---|
Course
| Course | Snack |
|---|
Diet
| Diet Type | Vegetarian |
|---|
Instructions
-
Roast the Urad Dal
Begin by heating a heavy-bottomed pan over a medium flame. Dry roast the split and skinned white urad dal for about 7-10 minutes. Stir constantly to ensure that it is evenly roasted and does not burn. Once done, remove from the heat and allow it to cool. Grind the roasted dal into a fine powder using a grinder. Set it aside. -
Prepare the Dry Coconut and Edible Gum
Grate the dried coconut and keep it aside. For the edible gum (gond), use a grinder to make it into a fine powder. This step ensures the gum blends smoothly into the mixture later. Similarly, powder the sugar or jaggery, depending on your preference, and set it aside. -
Roast the Dry Fruits
In the same pan, dry roast the mixed dry fruits (almonds, cashews, etc.) on low to medium heat for about 3-5 minutes. Once done, allow them to cool before coarsely grinding or chopping them into small pieces. -
Roast the Whole Wheat Flour
In a large wok or pan, heat ½ cup ghee. Add the powdered urad dal to the pan and fry it on a low flame until it turns pink, which will take about 5 minutes. Next, add the whole wheat flour in batches, stirring continuously to avoid lumps. Roast the wheat flour for 4-5 minutes without adding any more ghee at this stage. -
Incorporate the Edible Gum and Dates
To the roasted wheat flour and dal mixture, add the powdered edible gum. Continue to roast for an additional 2-3 minutes. Then, add the powdered dry dates (kharik pud) and roast the mixture for 1-2 minutes. Note: if you can’t find powdered dry dates, you can make your own by chopping dried dates (chuara) into small pieces and grinding them into a coarse powder. -
Add Grated Coconut and Dry Fruits
Now, add the grated dried coconut and chopped nuts to the pan. Stir the mixture thoroughly to combine all the ingredients evenly. -
Final Step: Add Sugar and Spices
Turn off the heat and add the powdered sugar or jaggery, along with dry ginger powder, cardamom powder, and nutmeg powder. Mix everything well, ensuring all the spices and sweetness are evenly distributed. If you’re not making these ladoos as an offering to God, you can taste the mixture at this stage to adjust sweetness or spices as per your liking. -
Shape the Ladoos
While the mixture is still warm, add the remaining ½ cup of melted ghee and mix it in. Take a small portion of the mixture in your palm, and if it holds together easily to form a round shape, no more ghee is needed. If the mixture doesn’t bind well, add the remaining ghee to help it come together. Shape the mixture into small, round ladoos, rolling them between your palms. -
Cool and Store
Once all ladoos are shaped, allow them to cool completely. Once cooled, store the ladoos in an airtight container at room temperature. These ladoos can be stored for several days and make for a perfect snack or offering during festivals and special occasions. -
Serving Suggestions
Serve these delicious Maharashtrian Dinkache Ladoo with a warm glass of Badam Kheer (spiced almond milk) or Turmeric Milk (Haldi Doodh) for a traditional winter breakfast or evening treat.
Nutritional Information (Per Ladoo)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~3g |
| Carbohydrates | ~14g |
| Fat | ~6g |
| Fiber | ~1g |
| Sugar (if using sugar) | ~8g |
| Calcium | ~15mg |
| Iron | ~1.2mg |
Tips & Variations
- Gond (Edible Gum): Gond is often used in Indian sweets to provide extra warmth to the body. If you don’t have access to gond, you can omit it, but it’s an essential ingredient in this traditional recipe.
- Sweetener Choices: You can switch between sugar and jaggery as per your taste preferences or dietary needs. Jaggery imparts a rich, earthy sweetness.
- Dry Fruits: Feel free to experiment with other dry fruits like pistachios, walnuts, or dried apricots for added flavor and texture.
- Storage: If you live in a colder region, you may need to add extra ghee to help the ladoos hold together better.
- Allergen-Free Option: For those with nut allergies, you can skip the mixed nuts or replace them with seeds like sunflower or pumpkin seeds.
This recipe for Maharashtrian Dinkache Ladoo brings together the flavors of whole wheat flour, natural gums, and dry fruits in a wholesome and traditional manner. It’s a great addition to your festive meal plan or even as a snack to keep you energized throughout the day!
