Dinkache Laadu (edible gum with mixed nuts) – PostPartum nutrition

Dinka Ladu

Dinka Ladu

‘Dinka’ means edible gum, and is also known as ‘Gaund’ in Hindi. ‘Laadu'(marathi) or ‘Laddu’ (Hindi) is just a sweetmeat in a round form, such as my Rava Besan Ladu or Churmura Laddu. The ‘Gum and dry fruits’ laddu is a typical Maharashtrian delicacy which is generally made for new mothers.

All the ingredients used in dinkache ladu have a high nutritive value, and provide strength and nourishment to someone who has just faced the ordeal of child birth. But that is not the only time you can make these.

These laddus are good for anyone, and eaten in moderation provide a good dose of vitamins and minerals. Not to mention the added benefit of feeding your sweet tooth ;). Did I mention these are simply delicious? It is very difficult to limit yourself to only one at a time.

Gum produces heat in the body hence this is also generally eaten as a winter food.

Gum is available in the form of crystals which puff up when roasted. This recipe calls for deep frying the gum in ghee, but I have found that you can easily get away with almost sauteing the gum in very less ghee than called for. The gum puffs up and lightens like pop corn.

The detailed recipe for Dinkache Ladu is as follows –

Dinkache Laadu (edible gum with mixed nuts) – PostPartum nutrition

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 25 ladus

1 ladu

Dinkache Laadu (edible gum with mixed nuts) – PostPartum nutrition

Dinkache ladu are traditional maharashtrian delicacy, especially made for new moms. They contain nuts and ingredients that help the healing after childbirth .

Ingredients

  • 200g Edible Gum or Dinka (Marathi) or Gaund (Hindi)
  • 200g dry grated coconut
  • 200g yellow poppy seeds or KhusKhus
  • 200g almonds
  • 200g cashews
  • 200g Kharik or dry date powder
  • 1 tsp grated nutmeg
  • 400-500g jaggery or Gur or brown/white sugar
  • 200g ghee or as needed

Method

  1. Add 1-2 inches of ghee in a wok or shallow pan and fry the gum until it puffs up. You may use less or more ghee according to your taste
  2. Roast the poppy seeds or khuskhus in the remaining ghee until it is reddish and gives out an aroma. Set aside.
  3. Roast the coconut until light golden and aromatic and remove and set aside.
  4. Roast the almonds and cashews separately.
  5. Grind all the above in the dry grinder or spice grinder to a coarse or fine powder and mix together in a bowl.
  6. Add a little water to the jaggery or sugar and heat until it dissolves. Simmer until a sticky syrup is formed.
  7. Pour the syrup over the gum and nuts mixture in the bowl, and mix together to form a dough like ball.
  8. Form ladus in the shape and size of a ping pong ball and set aside.

The gum has a sticky bite to it even in the powdered form and could be an acquired taste. I hope you try this traditional Indian recipe for this yummy dessert.

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