Dinkache Ladoo – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add poppy seeds and roast until these turn little reddish.
• Take roasted poppy seeds out into a bowl.
• In the same pan add coconut and fry until it turns nice reddish.
• Transfer the roasted coconut into the bowl having poppy seeds.
• Heat up ghee in the same pan.
• Add a little dink at a time and fry it until it puffs up really good.
• Take it out into a bowl.
• In the same ghee add chopped almonds, cashew nuts, and fry these.
• When these begin to turn a little golden, add raisins and fry until these puff up.
• Take the fried dry fruits out into the bowl of coconut and poppy seeds.
• In the same ghee add kharik powder and fry it a little for about 3-4 minutes.
• If you feel the ghee is less then, you can add a little more ghee.
• Transfer the kharik powder into the bowl.
• Take the fried dink and crush it with hand.
• You also can use a potato masher for this.
• Transfer the mashed dink into the bowl.
• Mix everything well together.
• Grate half nutmeg into the mixture and mix well again. Keep it aside.
• In the same pan take gudh and melt it on medium heat.
• Cook the gudh for about 4-5 minutes.
• Make syrup but do not add any water.
• Add the melted gudh into the bowl and mix everything well quickly.
• When the mixture is little hot, roll ladoos.
• You can use sugar syrup instead of gudh syrup.
• You also can use powdered sugar.
• In that case, you don’t have to make sugar syrup.
• But then you have to use a lot of ghee for binding.
• Dink ladoos are already.
• You can make 40 small ladoos from the ingredients we used.
• If the mixture is too crumbly and you can’t roll ladoos, then transfer the mixture into the microwave, heat it, and roll ladoos.
• Or you can add 1 tsp water while gudh is melting and make syrup.
• So that you can roll the laddoos.