Dinkache Ladu - Two Methods

                       

Dinkache Ladu - Two Methods

डिंक लाडू - दोन पध्दतीने

Cooked, tested & tasted by: Sharada Marathe

Photo credit: Sharada Marathe

Course: Sweet

Ingredients:

• 1 vati dink (Acacia gum crystals)

• 2 vati grated dry coconut

• 1 vati khareek (dry dates) powder or whole deseeded dry dates

• ½ vati almonds

• Sugar

• ½ vati Ghee (clarified butter)

• 2 tsp soonth (dry ginger) powder

• 8-10 Cardamom pod powder

• ½ tsp nutmeg powder

• 7-8 kesar strands

Method One: Dinkache Ladu with Fried Dink

डिंक लाडू - तळणीचा

Procedure:

1.  Heat ghee in a pan.

2. Add one piece of dink. If the dink comes up gradually and puffs up, then the ghee is ready for the dink to be fried. If the dink settles down then give the ghee more time to heat up.

3. If the dink comes up quickly, then the ghee is very hot. Reduce the flame so that the ghee temperature reduces a bit.

4. Fry the dink in ghee in multiple batches on a low flame.

5. Well fried dink crystal puffs up well and gets crushed into powder easily between your two fingers. Keep it aside.

6. Grind whole khareek, almonds and dink into powder

7. Dry roast the dry coconut on a low flame till it turns light golden.

8.  Mix all the dry ingredients together.

9. Measure it and keep aside.

10. The quantity of sugar is half of what the dry ingredients measure up to.

Above: Frying dink

Above: Puffed up dink

Above: Crushing dink

For sugar syrup.

1. Take sugar in a pan

2. Add water till the sugar just about submerges in it.

3. Boil the syrup, till it runs 1 string consistency. Add kesar. Switch off the flame.

4. Now add the dry mixture to it. Mix well.

5. Mould into ladus when the mixture is not too hot to touch.

Above: Sugar syrup

Above: One string consistency

Method Two: Dinkache Ladu with Raw Dink

डिंक लाडू - कच्चा

Procedure : For kachcha dink ladu:

1. All the ingredients remain the same.

2. The dink has be coarsely powdered.

3. Hot ghee to be added to this coarse powder. The dink has to soak/ submerge  in it well.

4. Mix all the dry ingredients.

5. Sugar has to be powder. The quantity of sugar is half of what the dry ingredients measure up to.

6. Mix everything well.

7. This has to be eaten in a powder form not to be moulded into ladu shape.

Above: Dry ingredients

Above: Hot ghee on dink

Tip:

•  The dink could be crushed using a rolling pin, for a better texture.

• This is usually made for mothers, to be consumed when they have new born children.

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