Healthy Foodist

DINK LADOOS

Difficulty:

EASY

Preparation Time:

10 Minutes

Cooking Time:

30 Minutes

Total Time:

40 Minutes

Servings:

20 nos

Dink/ Gond, also known as Acacia Gum, which is edible and is derived from the sap of Acacia Tree (also known as Babul Tree), is widely used in Indian cooking since ages due to its extremely beneficial health properties.

It is mostly to be consumed in winter as it helps to keep the body warm, and are a great source of iron, protein and calcium. Its regular consumption is found beneficial in terms of strengthening bones, improving immunity and digestion. Also, it is especially helpful for recovering mothers from recent childbirth. You can also check my Aliv Flaxseed Ladoo recipe too which is also a winter superfood.

Without anymore ado, putting down the recipe for these super healthy ladoos made from edible gum.

Ingredients:

Direction:

Heat ¼ cup ghee in a pan. Once hot, add edible gum and fry it in 2-3 batches over low heat. Keep turning continuously as you fry as they grow in size and turn into whitish crisp balls once fully fried. Remove in a plate once its fried.

Then add almonds, cashews and coconut one by one and fry everything till golden brown. Keep the same ghee that was added while frying edible gum.

Then add sesame seeds in the same pan and roast for few mins. For roasting this, make sure there’s only about a teaspoon of ghee in the pan, remove any excess.
When sesame is almost getting done, add a tablespoon of khus khus seeds into it and fry for 1-2 more mins. Take them out once done.

Meanwhile, once the gum and dry fruits are cooled, powder them in a mixer jar.
Add roasted sesame seeds and khus khus into it.

Now add a tablespoon of ghee in the same pan, roast chickpea and wheat flour separately on low-medium heat till it changes colour. Add ghee each time you are frying the two.
Add both the roasted flours into powdered mixture.

For making jaggery syrup, add ¾ cup jaggery in a pan and 2-3 teaspoon of water just to help the jaggery melt.
Stir on low flame till jaggery is melted and starts simmering.

Immediately turn off the flame and pour it over the dry ladoo mixture. Add a teaspoon of cardamom powder lastly.