Whole Wheat Flour Ladoo With Edible Gum and Dry Fruits / Dinkache Ladu - Winter Recipe

It is the first week of December and winters have officially begun in India. Here in Gurgaon, the city is covered with a thick blanket of Fog since two days and the weather is pretty cool. So along with a change in the wardrobe there has to be a change in the food as well to provide the required warmth and energy to our body to cope with the changing weather. So here i am with my favourite winter dessert – Dinkache Ladoo !

Dinkache laddo is a Marathi word of  the ladoo made using edible gum (goand) as dink in Marathi means edible gum. Since my childhood I have been enjoying these delicious sweet year after year, every winter. This recipe is passed on in our family since generations. I learnt it from my mom, who got it from her mom and so on. Dinkache ladoo are made using whole wheat flour, skinned and split black gram (Urad dal) flour , edible gum , dry fruits (dry dates , grated dry coconut , nuts),sugar and ghee. All the ingredients used in the recipe provide warmth and energy to our body which is much required during winters. 

These nutritious melt in mouth ladoos are very delicious and can be taken with warm glass of milk as a breakfast during winters by all age groups. Kids can take them in their snacks box. These ladoos are also made during festive occasions like Diwali and also as bhog ( prasadam) on various special occasions. They have a good shelf life and remain at room temperature for about a month. Sugar can be replaced with powdered jaggery in these recipe. I have already shared Methi Aur Goand Ke Ladoo and Dry Fruits Ladoo which use powdered jaggery as sweetener. These ladoos should not be taken by pregnant women as they generate heat in the body. On the contrary they are given to nursing mothers as these ladoos help to increase milk production and also provide the new mommies with necessary energy and heat to recover their health.

Serves 35 medium sized ladoos

Preparation time 30 minutes

Cooking time 30 minutes

 Ingredients: Measurement used 1 cup = 200 ml

• 3 cup Whole wheat flour 
• 1 cup split and skinned black gram ( dhuli urad dal ) 
• 1 cup grated dry Coconut 
•  1 cup powdered dry dates( chuare / Kharik) 
• 1 ½ cup sugar / 1 cup powdered Jaggery 
•  1 cup ghee 
• 1 cup nuts of your choice ( I have used Almonds , Walnuts and Cashew nuts, ½ cup edible gum ( goand)
• 1 tsp Sweet Masala( green cardamom and nutmeg powder) 
• 1 tsp Dry Ginger Powder.

Method:

1. Heat a heavy bottom pan and dry roast the split and skinned black gram on a low to medium flame for 7-10 minutes. Keep stirring the dal to ensure it is been roasted evenly and it does not catch the bottom of the pan. You will get a nice aroma while you roast the dal. Remove the roasted dal in a plate . On cooling, grind to a fine powder using a grinder. 

  2.  Grate the dry coconut using grater and keep aside.Take edible gum in a grinder jar and make a fine powder. Similarly powder the sugar and keep aside.   

                        

  3. Dry roast the dry fruits on low to medium flame for about 3- 5 minutes. On cooling coarsely grind them or chop them.

4.   Heat the same heavy bottom large wok , add ½ cup ghee and to it add the powdered urad dal .Fry on low flame until pink in color. This may take around 5 minutes. 

                           

  5.  Now add the whole wheat flour to the roasted urad dal in batches and keep stirring continuously. Roast the wheat flour for about 4-5 minutes without adding more ghee.

  6.  To the roasted urad dal and wheat flour , add the powdered edible gum. Roast for 2-3 minutes.

  7.  Now add the powdered dried dates. Roast for 1-2 minutes.(In many Indian groceries, you can get powdered dry dates easily . In case you do not find, it can be made at home. De seed the dried dates ( chuara/ Kharik ) . Now cut into small pieces using a sharp knife or scissors. Put the chopped pieces of dried dates into a grinder jar or food processor to get a coarse powder )

  8. Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle.

                                

  9.   Now put off the flame and add the powdered sugar followed by the dry ginger powder and the sweet masala. Blend everything very well. If not making the ladoos as offering to God, you can taste the ladoo mixture at this stage.

  10. Now our ladoo mixture is ready. Add the remaining melted ½ cup ghee to it as needed.  Mix well and check by taking handful of mixture in your palms, if you are able to bind ladoos, do not add more ghee. If you are not able to form  a ball shape then you can add all the remaining ghee. Roll between the palm to give a round shape.

  11.    Make all the ladoos similarly while still warm. As once the mixture cools down, then the ghee solidifies making it difficult to bind the ladoos. This happens especially in the area where the temperature is low. 

  12.  On cooling keep the ladoos in air tight containers and store at room temperature. The ladoos remain good for about a month if they last until then :)  Enjoy this delicious, melt in mouth winter delicacy with a glass of warm milk as a nutritious winter breakfast !

   I hope you will give this recipe a try. Do not forget to give your valuable feedback.

   For more winter recipes, do check my posts on

• Dried Figs, Dates and Nuts Roll
• Methi Goand ke Ladoo
• Tilache Ladoo
• Gajar Ka Halwa
• Kachi Haldi Ki Sabji
• Peanuts Sesame Seeds and Coconut ladoo
• Dates and Nuts Ladoo
• Dry Fruits Ladoo
• Golden Milk
• Dates Almond and Walnut Milk Shake
• Masala Chai
• Chane ka Saag
• Bhogichi Bhaji
• Tomato Soup
• Khoya Matar Makhana
• Masala Doodh