Dinkache Ladoo for Pregnant Women

Dinkache Ladoo are a traditional Maharashtrian specialty sweet dish, which is famous for its nutritional value. Dink Ladoos are prepared using Dry Dates, Edible Gum and Dry Coconut as the making ingredients along with a some spices and dry fruits.
Dink Ladoos are normally recommended for pregnant or nursing women or sick and ailing people to regain their health, strength and vitality.
I have simplified the authentic Maharashtrian recipe by describing it in a step-by-step manner so as to make the preparation method simple and easy to follow.

Dinkache Ladoo for Pregnant Women Preparation Time : 60 Minutes
Serving : 20 ladoo

Ingredients :
3 Cups Kharik Powder [Dry Dates Powder]
Three Cups Dry Coconut (shredded)
2 Cups Dink [Edible Gum]
½ Cup Poppy Seeds (Khas-Khas)
2 Cup Ghee
½-Cup Cashew nuts- Almonds
¼ Cup Raisins (Kismis)
½ Teaspoon Nutmeg [Jaiphal]
1 Teaspoon Cardamom Powder [Elaichi Powder]
4 Cup Jaggery (Gud) or Powered Sugar (Pithi Shakar) according to you taste or liking

Preparation :
Slightly roast the KharIk Powder.
Roast the shredded Dry Coconut and crush it to prepare a coarse powder.
Roast the Poppy Seeds and powder it coarsely.
Take one tablespoon Ghee and sauté the Dink and then powder it, coarsely.
Powder the Cashew nuts and Almonds
Shred the Nutmeg,
Shred the Jaggery.

In a big sized plate mix the roasted Kharik, Dry Coconut, Poppy Seeds, Dink Powder, Cashew nut-Almond Powder, Nutmeg, Cardamom Powder, melted Ghee and shredded Jaggery or powdered Sugar and mix it well to prepare the Ladoo mixture.
Prepare medium sized Ladoos with your hands.
Finally, garnish the Dink Ladoos by rolling them over the shredded dry Coconut and small sized deep-fried Sago.

The Marathi language version of the Dinkache Ladoo recipe is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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