How to make dink Ladoo

High quality dink ( a special gum resin – gum acacia ) acacia), fried in ghee, is excellent for strengthening bones, joints, and the spine. Kharik (dry date) powder balances all three doshas and nourishes bones and muscles. Other ingredients such as almonds, cashew nuts and pistachios provide strength. They increase life energy (ojas) and virya. Suntha, pimpli and saffron make the above mentioned ingredients easy to digest and assist the process of absorbing the other ingredients. Dink ladus ensure that the nutritional requirements of calcium and iron are met. They also help in increasing stamina and maintaining the weight and figure. For these reasons, having one a day is a must after child birth, and it is beneficial if eaten during pregnancy as well.

dink Ladoo photo

Makes: 30-35 ladus.

Preparation time: 1 hour.


  • Dink                                       200 g.
  • Kharik powder                  200 g.
  • Dry grated coconut         100 g. Khus khus (poppy seeds) 100 g.
  • Cashew nuts                      50g.
  • Almonds                              50g.
  • Pistachios                            50g.
  • Charoli                                  50g.
  • Jaggery                                 300 g.
  • Sugar                                     200 g.
  • Suntha powder                 25g.
  • Pimpli powder                   25g.
  • Nutmeg powder              6 g. (2 tsp.)
  • Saffron powder                                1/2 g. (teaspoon)
  • Milk                                       25-30 ml . CA cup
  • Ghee for frying                 as required

Notes :

  1. Carefully crush the larger pieces of dink in a mortar and pestle to make them smaller. (Else large pieces remain uncooked in the centre and very small pieces burn during frying).
  2. Coarsely grind the almonds, pistachios, cashew nuts and charoli in a mixer.
  3. Roast the khus khus in an iron-frying vessel (kadhai). Allow it to cool, then grind it roughly in a mixer or a mortar and pestle.
  4. Roast the dry coconut on a low flame. Crush with the hands after cooling.
  5. Heat the ghee in a kadhai and fry the dink pieces, a few at a time until they expand. When cool enough, crush them lightly with the hands.
  6. In the same kadhai, fry the date powder in the remaining ghee.
  7. In a large plate or bowl, add the fried dink, date powder, ground almonds, pistachios, cashew nuts, and charoli, coconut, khus khus, suntha, pimpli and nutmeg (jaiphal) churna, and mix thoroughly.
  8. Combine the jaggery, sugar and milk, and heat in a thick-bottomed pan on a low flame. Once the jaggery melts and forms bubbles, remove the mixture from the flame. Add  saffron powder and mix well.

Add the above mixture slowly to this syrup and roll into balls (laddus) while still warm

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