Diwali is the biggest Hindu Festival that is celebrated World Over. It is characterized by indulging in shopping, gifting, family activities and cooking Diwali Faral. In Maharastrian households a whole gamut of sweets and savories are made that include Ladoos, Barfis, Chaklis , Shev , Anarase, Chivda etc. My Grandmum Aai and my mum and aunties always made Faral together and us cousins would help with chopping dry fruits, rolling laddoos or packing them in airtight steel dabbas or containers. The aroma of ghee, sugar, dry fruits and the organised chaos in the house is memory that is etched in my mind. I miss that vibe of Diwali and the family time we spent together in India.
Every year I make my own Diwali Faral and this year I am making these super delicious yet extremely nutritious Dink Ladoos or Gond Ladoos. Dink or Gond is edible gum which is made from edible sap of acacia trees. It is great for strength gain, boosting energy reserves of the body and is a natural body warmer. It can be enjoyed by children and adults alike. The ghee and dry fruits add to its nutritious value. So here is Mumbai 2 Melbourne’s recipe for Dink Ladoo or Gond Ladoo.
150 gms -Dink or Gond ( Edible Gum)
50 gms – Khus Khus or Poppy Seeds
100 gms- Mixed Chopped Dry fruits
250 gms -Dry desiccated coconut
250 gms- Sugar
100 ml- Water
250 gms Ghee
150 gms- Khareek Powder
Method of Preparation
Take a wok, add ghee and let it melt. Add the edible gum and fry till they puff up and drain them and keep aside. In the same ghee add finely chopped dry fruits and fry them. Keep them aside to drain on an absorbent paper. Add khareek powder to the remaining ghee and stir fry till it leaves it aroma and then keep this aside. In the remaining ghee add the desiccated coconut and stir fry till it leaves its aroma for about 2 minutes. Ensure that the coconut should not burn or turn brown. It should remain light golden in colour.
Add the dry fruits to the roasted coconut mixture and add the roasted dry dates powder or khareek Powder to this and mix well. Using a mortar and pestle crumble the fried edible gum pieces into a crumbly mixture. Add this to the roasted coconut and dry fruit mixture as well.
Take a pan and add water and let it boil, now add the sugar and stir well and reduce the flame. Stir till the sugar melts and starts to get stringy in texture. It should be a one string consistency. To check the consistency, take a drop of the hot sugar syrup on the tip of your finger and press it with your thumb. When you open your finger it should have one string showing.
Now add the coconut, dry fruit and edible gum mixture to this and mix well till the sugar syrup is incorporated well with it. Next switch off the flame and cover with a lid and let it cool down for about 15 minutes.
The mixture will still be warm to touch. Take a tablespoon and a half of the mixture and using ghee on your palms roll it into a ball shape. This mixture yielded 35 ladoos.
The texture of this ladoo is crunchy, soft and gooey all in one bite. Edible gum or Gond is great for the winter months. It is natures own energy booster which is great for children or adults especially lactating mothers, adults recovering from illness or fitness enthusiasts for strength gain. It helps mums who are breastfeeding to regain energy and assists with healing internally.
This Diwali try Dink Ladoo with Coconut and dry fruits to gain immense health benefits along with appeasing to your sweet tooth. Do leave me your feedback in the comments below.
Here is wishing Mumbai 2 Melbourne readers a Very Happy Diwali and a Prosperous New Year.