Dry fruit laddu / Gond ke laddo/dinkache ladoo /how to make dinkache ladu /

 Dink laddoo is traditional winter special recipe. This is healthy and nutritious recipe.This ladoo is full of iron, calcium and nutrients ,rich in fibers also.So don't forget to feed this laddoo in this winter to your kids and all family members. Dink is good for bones and joints.This is one of the traditional mithai which is really healthy. Every day in winter we should have this gond ladoo without fail.

  Gond is natural resin which is tasteless odorless and viscous water soluble natural gum which we got from tree. It is called 'dink' in Marathi.'gond' in Hindi.  'Dhaka 'in Sanskrit.

Ingredients of these ladoo are warming food. They provide energy in winter.

These ladoo strengthen and nourish the bone tissue as rich in calcium, magnesium and some protein also. These helps in lubricating joints and back bone. That is why it is tradition to give pregnant women to nourish baby as well as mother.

Gond ladoo are rich in fiber, iron and calcium. Ghee plays an important roll in absorption of nutrients in body. It contains good fat and it help in improving skin texture hair texture and making our bone healthy. It is also good for lactating mother it helps to built up immunity. Gond helps in production of breast milk also. Though there is no clear research to providing this claim, but as per Ayurveda gond ladoo having lot of importance in lactating mothers diet.

These ladoo built immunity against the cold seasonal viruses and keep us safe from winter illness.

Ayurveda benefits of gond

Gond is excellent source of  boosting energy, beneficial for people those having weak nervous system, anxiety and depression and low vitamin D level. Gond also work as wonder as a skin care agent. Protect us from winter infection cold and cough. Gond helps to regulate heartbeat also. As per research it is observed that chewing gum is very helpful in delivering insulin in a blood stream of a diabetics.

How much to eat?

Since gond ladoo are rich in calories and it produces lot of heat we should eat only one ladoo per day. Lactating mother can have 2 ladoo per day.

When we should eat dink ladoo? 

We should eat these dink ladoo in winter season only as these ladoo contains lot of ghee out digestion power increase in winter.

Who can eat these ladoo?

All people who want to stay healthy in life as well as kids, pregnant women lactating mother all can have these dink ladoo. It provide strength, stamina and stability to adult also. Those people who having tendency to form cough and cold they should not skip these ladoo in winter as it provide heat to body and there are some medicinal effects also which protect us from winter infections.         

Ingredients

1. 250 gm grated normal coconut
2. 250 gm jaggery
3. 250 gm ghee
4. 1/2 cup cashew
5. 1/4 cup pista
6. 1/4 cup poppy seeds
7. 250 gm edible glue
8. 250 gm dry dates powder
9. 1 nutmeg
10. 1tsp cardamom powder
11. 2tsp sunth(dry ginger) powder
    
12. 2tbsp raisins 
13. 1/2 cup chopped almonds
14. 1/4 cup charoli
15. 1tsp keshar
    

Method

• Heat the pan on medium heat
• Add poppy seeds and roast until it turns reddish
• Take roasted poppy seeds in a bowl
• In same pan add coconut and roast it till it turns into little reddish.
• Transfer the roasted coconut into bowl having poppy seeds
•  Then in same pan roast pista and cashew and charoli allow it to cool and grind into coarse powder.
• Heat up the ghee in same pan
• Add little edible glue or dink at a time and fry it until it puff up
• Take it out into bowl. Make sure before frying you should make the pieces of glue into small pieces.
• Then add dry dates powder or kharik powder into ghee and roast it for 2-3 minutes.
• Transfer the kharik powder into a bowl.
• Take fried dink and crush it with hand.
• mix everything all together
• Add dry ginger powder around 2 tsp as well as 1 tsp cardamom powder.
• Add 1 grated nut meg powder also
• You can add pimpali churn also around 1 tsp.
  
• In same pan take jaggery and heat it at medium heat add 2 tbsp water into add and allow to form bubbles.
• Then switch off the flame and add 1tsp of kesar soaked in milk (milk 1tsp).
• then transfer this syrup into our mixture
• and roll ladoo as into small balls
• if you want you can use direct organic jaggery to the mixture without making syrup.
• But making syrup will help you a lot.
• We can make around 40 ladoo from this mixture.
• When mixture is hot that time only we should roll ladoo.
• If you are felling your mixture crumbly take small small portions and heat it again little bit so you can bind ladoo very well.
• Instead of jaggery some people like sugar syrup also in that case you can add double string sugar syrup. But I will recommend to use jaggery only as it contains iron, phosphorus rich in amount.