Dinkache Ladoo | How to make Gond Ke Ladoo ~ Step by Step

>>  Tuesday, April 5, 2016

Dinkache Ladoo - A to Z Maharashtrian Sweets

When it came to D, I was quite fixed to make Dodha Barfi. Though there were a couple of other choices, I kept coming back to this recipe. However Pradnya said Dodha Barfi sounded more Punjab, so had I drop it.

The other choice I had were Dudhi Halwa, Dinda, and Dahi-dudhachya vadya. Dinkache ladoo didn't strike until and suddenly I remembered this name as this stayed in mind because of the way it was pronounced. All of a sudden I realised I had such a lovely laddo to make!

I liked how gond tastes and having already made a couple of ladoos with it, I was keen on making a ladoo only with this. I adapted from this though I followed my own measurement. I wanted the gond to be more than wheat flour. Though that led to adding more ghee for binding the laddos.

I also added roasted bits of almond, that gave such a delicious experience when you bit into the ladoos. These are not your typical hard ones, they are very soft to hold and will crumble if you press little hard too. So care should be taken to have a plate while you indulge in these.

We totally enjoyed this sweet and next time I will surely make it with jaggery to check out the taste.

Gond/ Edible Gum

Making Gond powder

D for Dinkache Ladoo

Got about 15 small ladoos

Ingredients Needed:

Whole wheat flour / Atta - 1 cup
Gum resin / Gond -  3/4 cup
Ghee - 1 cup
Powdered sugar / Jaggary - 1 cup
Roasted Almonds, chopped -  15

How to make the Dinkache ladoo

Heat a nonstick pan with 2 tsp ghee, roast the gond till it puffs up. Drain and let it cool down.

Roast the chopped almonds in a tsp of ghee, remove and keep it aside.

In the same pan, heat another 3 tsp of ghee, roast the wheat flour on low flame till flour turns colour. It takes about 5 to 6 mins. Take care not to burn the flour, keep stirring it all the time.

Once the gond is cooled down, grind to a fine powder.

Take the roasted wheat flour, powdered sugar, gond, almonds in a bowl and take small portion and press down as balls. Add melted ghee for binding.

Store in an airtight box.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


Padma Rekha April 5, 2016 at 12:16 AM  

These laddo o s are really healthy choice if you add jaggery they turn more healthy will give a try for sure looks so tempting...

Srividhya Gopalakrishnan April 5, 2016 at 12:47 AM  

oh wow so yum.. Is that the badam pisin as we say in Tamil used for Jigarthanda?

Usha April 5, 2016 at 12:49 AM  

My neighbor back home use to make laddu with gond. Back then I was not a foodie and was not as open to new food as I am now. Your laddo came out really well you presented it beautifully.

Suma Gandlur April 5, 2016 at 1:59 AM  

I like the sound of the laddu's name and laddus look tempting. I haven't made gond laddu yet and now feel like trying.

Sapana Behl April 5, 2016 at 3:44 AM  

Dinkache or Gond ke ladoo came out so perfect Valli.We,specifically the ladies of the house eat them in winters.

Sandhya Ramakrishnan April 5, 2016 at 4:05 AM  

Such a simple and delicious laddu. Love the name of the laddu. I also like the flavor of gond and after seeing your laddus, I am tempted to try one soon.

Pavani N April 5, 2016 at 5:49 AM  

Such a yummy looking laddoo Valli. The name sounds quite rhythmic indeed :-)

Nalini's Kitchen April 5, 2016 at 8:24 AM  

Delicious and yummy looking ladoo,I like the texture and the taste of gond..

vaishali sabnani April 5, 2016 at 10:10 AM  

Gond is not only delicious but very healthy too . It's a must after delivery .
The Rajasthanis use it lavishly , i like your choice for D ! The ladoos are perfectly made and look so delicious .

Kalyani April 5, 2016 at 10:48 AM  

I have gond at home and these ladoos are tempting to try out ..

The Pumpkin Farm April 5, 2016 at 10:56 AM  

i love this laddoo a lot ...we add 2 ingredients which is dried coconut and powdered khaarik (dried khajur). i loved the way you have presented the ones with almonds...the colors work beautifully in that picture

Srivalli April 5, 2016 at 11:10 AM  

Thank you everybody!

Pradnya, Wish I had known it earlier, would have added it :)..the recipe I referred had just these..will do next time..thank you

Srividhya Badam Pisin is different, while Gond blooms when roasted in ghee, Pisin blooms when soaked in water.

Priya Suresh April 5, 2016 at 1:05 PM  

Very healthy laddoos,loved your pick for D. Now i remember the pic of goond in your Insta.

Gayathri Kumar April 5, 2016 at 1:43 PM  

I have used gond in two or three recipes and I love that flavour. It is quite unique. These ladoos look so tasty...

rajani April 5, 2016 at 5:55 PM  

Never used gond,but have heard a lot of nice things about it. The laddoos look yummy and the clicks are beautiful!

Amara Annapaneni April 5, 2016 at 6:08 PM  

Never used Gond in laddoos before, your laddoos came out so perfect and they look delicious:)

Priya Srinivasan April 5, 2016 at 6:37 PM  

Like the name, very dinchak! I am loving all the ladoos so far! ! Kids must have had a great time enjoying the treats!

Padmajha PJ April 5, 2016 at 6:56 PM  

I still have the gond that Vaishali gave me.This looks like a perfect dish to use it in. Lovely pics Srivalli.

A Kamalika Krishmy April 5, 2016 at 11:23 PM  

the name sounds very hep.... will surely try it..

Smruti Shah April 6, 2016 at 3:02 AM  

I have had these ladoos in India, but never made them myself. Your recipe makes me want to make it soon :)

Harini-Jaya R April 7, 2016 at 2:40 AM  

I know that the gond laddu is given post delivery. And the name sure sounds interesting.

Chef Mireille April 11, 2016 at 5:31 AM  

I have rarely worked with edible gum and never in this quantity - interesting ladoo to try

Ruchi Indu April 12, 2016 at 4:22 PM  

edible gum is quite new to me! need to try.... lovely ladoos

veena krishnakumar May 1, 2016 at 6:14 PM  

Very healthy and delicious laddies. I want to try this

Nisha Sundar May 8, 2016 at 11:33 AM  

Such a piquing name! :) Have never had edible gum before and I would love to taste this ladoo. :)

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