I first discovered Dink Laddoo after marriage—a treat that was new to me. When I took my first bite, I honestly didn’t enjoy it much. The slightly bitter taste of methi (fenugreek) stood out and didn’t appeal to my palate back then.
But as time went on, I learned more about why this laddoo is cherished: every ingredient is a powerhouse of health benefits, supporting strength, immunity, and overall well-being. Gradually, I started appreciating not just its taste but its value—and today, it has become a favorite in my kitchen, especially during winter.
Recently, I cooked a big batch of 100 laddoos, packed with nutrition, using the following time-tested recipe:
Ingredients (for approx. 100 laddoos)
- Dink (Edible Gum): 250 g (1/4 kg)
- Methi seeds: 100 g
- Haliv seeds (Garden cress): 50 g
- Nachni flour (Ragi/Finger millet): 250 g (1/4 kg)
- Organic jaggery (Shendriya Gul): 750 g (3/4 kg)
- Kharik (Dry dates): 500 g (1/2 kg) – deseeded and powdered
- Dry coconut: 500 g (1/2 kg) – grated
- Green Moong dal: 250 g (1/4 kg) – roasted and powdered
- Wheat flour: 250 g (1/4 kg)
- Sesame seeds (Black or White): 100 g
- Almonds: 250 g (1/4 kg) – roughly chopped or powdered
- Ghee: ~1 kg (approx., as needed)
- Dry ginger powder (Sunth): 2 tbsp (adjust to taste)
- Cardamom powder (Elaichi): 1 tbsp
Instructions
1️⃣ Roast the Ingredients:
- Heat a heavy-bottomed pan, dry roast methi seeds lightly, cool and grind to a fine powder.
- Similarly roast haliv, sesame seeds, moong dal, and nachni flour individually until aromatic.
- Roast kharik powder lightly to remove any residual moisture.
- Roast dry coconut until golden.
- Roast wheat flour until it releases a nutty aroma.
2️⃣ Fry Dink:
- Heat ghee generously, fry dink until it puffs up. Remove and crush into small pieces.
3️⃣ Prepare the nut mix:
- Roast almonds lightly or powder them as per preference.
4️⃣ Mix dry ingredients:
- In a large mixing bowl, combine all roasted ingredients: methi powder, haliv, nachni flour, moong dal powder, kharik powder, coconut, sesame seeds, wheat flour, dink pieces, and almonds.
- Add sunth and cardamom powder.
5️⃣ Melt jaggery:
- In a large pan, melt jaggery with some ghee until it turns syrupy (not overcooked—just enough to bind the laddoos).
6️⃣ Combine everything:
- Pour the hot jaggery mixture into the dry mixture and mix thoroughly with a spatula and then hands (careful—it will be hot). Add more warm ghee if needed to get a good binding consistency.
7️⃣ Shape laddoos:
- While still warm, shape into medium-sized laddoos using your palms.
Serving & Storage:
Store in an airtight container. These laddoos last for weeks and are best enjoyed with a glass of warm milk during winters for nourishment and strength.