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Poonam Bachhav
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. This is among my heirloom recipes which me make every year during festivals like Diwali and during winters. These ladoos are also given to lactating mothers.
I really want to try this from a long time. Thanks Poonam for sharing this recipe.
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. You will get a nice aromal. Remove the roasted dal in a plate. On cooling, grind to a fine powder using a grinder.
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.
Dry roast the dry fruits on low to medium flame for about 3- 5 minutes.
On cooling coarsely grind them or chop them.
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.
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.
To the roasted urad dal and wheat flour, add the powdered edible gum. Roast for 2-3 minutes
Now add the powdered dried dates. Roast for 1-2 minutes
Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle.
Now put off the flame and add the powdered sugar followed by the dry ginger powder and the sweet masala. Blend everything very well.
Now our ladoo mixture is ready. Add the remaining melted ½ cup ghee to it as needed.
Mix well and check 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.
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.
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 :)
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
vaishali trivedi
Mandeep hundal
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