Authentic Dink Laddus Recipe- Wheat Flour, Gond & Fenugreek Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Dink Laddus Recipe – Wheat Flour, Gond & Fenugreek Seeds

Introduction

Oh, laddus! Just the word conjures up images of festive celebrations and warm, comforting flavors, doesn’t it? I remember my grandmother always making a special batch of these Dink Laddus before winter – she swore they were the secret to staying strong and healthy through the cold months. These aren’t your average sweet treat; they’re packed with goodness and made with ingredients that have been treasured in Indian households for generations. Today, I’m so excited to share her recipe with you – a truly authentic Dink Laddus recipe that’s both nourishing and delicious.

Why You’ll Love This Recipe

These Dink Laddus (also known as Gond Laddus) are more than just a sweet indulgence. They’re a powerhouse of energy, especially beneficial during the colder months or for anyone needing a boost. The combination of wheat flour, gond (edible gum), aliv seeds, and warming spices creates a truly unique and satisfying treat. Plus, the aroma while they’re roasting is simply divine! You’ll love making these knowing you’re sharing a piece of tradition and wellness with your loved ones.

Ingredients

Here’s what you’ll need to make these delightful Dink Laddus:

• 1 cup Wheat Flour
• 1 tablespoon Aliv (Garden Cress Seeds / Haliv / Halim)
• 2 tablespoons Dink (Gond / Gunder / Edible Gum)
• 2 teaspoons Sunth (Dry Ginger / Saunth) Powder
• ?? cup Methi (Fenugreek) Seeds Powder (approximately ½ cup)
• ?? cup Dry Dates (Kharik) Powder (approximately ½ cup)
• 1 tablespoon Grated Dry Coconut
• 1 tablespoon Khaskhas (Poppy Seeds)
• 8-10 Badam (Almonds) chopped to thin slices
• 1 cup Pure Ghee (Clarified Butter)
• 1-2 tablespoons Honey
• 1 cup Crushed Jaggery

Ingredient Notes

Let’s talk about these wonderful ingredients! They’re not just about flavor; they’re about health too.

• Dink (Gond/Edible Gum): This is the star! Dink is known for its warming properties and is fantastic for strength and stamina. It’s especially popular during pregnancy and postpartum recovery.
• Aliv (Garden Cress Seeds): These tiny seeds are packed with iron and are great for boosting energy levels. My mom always said they were essential for healthy hair!
• Sunth (Dry Ginger/Saunth) Powder: A warming spice that aids digestion and boosts immunity. It adds a lovely subtle heat to the laddus.
• Methi (Fenugreek) Powder: Known for its numerous health benefits, including aiding digestion and controlling blood sugar levels. It has a slightly bitter taste that’s beautifully balanced by the sweetness of the jaggery.
• Jaggery vs. Sugar: Traditionally, jaggery is used in these laddus. It’s unrefined sugar, offering more nutrients than refined sugar. However, you can use sugar if you prefer, though the flavor profile will be slightly different.
• Ghee Quality: Using good quality ghee is key! It adds a rich, nutty flavor and helps bind the laddus together. I always prefer homemade ghee, but a good brand works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the grated dry coconut in a pan over medium heat until it turns light brown. Transfer it to a large bowl.
2. Next, dry roast the poppy seeds (khaskhas) until they are light brown. Let them cool, then grind them into a powder and add them to the bowl.
3. Roast the aliv seeds for 2-3 minutes until they slightly pop. Add them to the bowl.
4. Heat 1 tablespoon of ghee in a pan. Roast the methi powder until the color changes slightly. Be careful not to burn it! Transfer it to the bowl.
5. In another teaspoon of ghee, roast the sunth powder for about 2 minutes. Add it to the bowl.
6. In a tablespoon of ghee, roast the dry dates powder for 2 minutes. Transfer to the bowl.
7. Now, heat 2 tablespoons of ghee. Fry the edible gum (dink) until it puffs up like popcorn. Let it cool completely, then crush it lightly and add it to the bowl.
8. Fry the almond slices in the remaining ghee until they turn golden brown. Add them to the bowl.
9. Roast the wheat flour in 3 tablespoons of ghee until it becomes aromatic. This step is important for a lovely flavor! Transfer it to the bowl.
10. Mix all the roasted ingredients thoroughly.
11. Melt the crushed jaggery in a pan with a splash of water until it forms a smooth syrup. Pour this warm jaggery syrup into the mixture. Add the honey and mix everything really well.
12. While the mixture is still warm (but not too hot to handle!), shape it into laddus. If the mixture feels too dry, add a little extra ghee to help it bind.
13. Let the laddus cool completely before storing them in an airtight container.

Expert Tips

A few little secrets to perfect Dink Laddus:

• Roasting is Key: Don’t rush the roasting process! Roasting each ingredient separately brings out its unique flavor and ensures the laddus have a lovely aroma.
• Consistency is Everything: The consistency of the mixture is crucial. It should be warm and pliable enough to shape easily, but not too sticky.
• Preventing Crumbling: If your laddus are crumbling, it means the mixture is too dry. Add a teaspoon or two of ghee and mix well.
• Too Soft? If they’re too soft, you might have used too much ghee. Let them sit uncovered for a few hours to firm up.

Variations

Want to personalize your Dink Laddus? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee (like coconut ghee) and maple syrup or agave nectar instead of honey.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. I like using a mix of rice flour, almond flour, and tapioca starch.
• Spice Level Adjustment: If you love a bit more warmth, increase the amount of sunth powder.
• Festival Adaptations: These laddus are traditionally made for Makar Sankranti, Lohri, and other winter festivals. My family always makes a huge batch for Lohri!

Serving Suggestions

These Dink Laddus are perfect as a nutritious snack with your morning tea or breakfast. They’re also a great energy boost before a workout or a long day.

Storage Instructions

Store the cooled laddus in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

FAQs

Let’s answer some common questions:

(1) What are the health benefits of Dink (Gond) and why is it used in these laddus?

Dink is incredibly nutritious! It’s rich in protein, carbohydrates, and fiber, providing sustained energy. It’s also known for its warming properties and is believed to strengthen the body.

(2) Can I use powdered jaggery instead of crushed jaggery? What’s the difference?

Yes, you can! Powdered jaggery will dissolve more easily, but crushed jaggery has a slightly more rustic flavor.

(3) My laddus are crumbling, what could be the reason and how can I fix it?

As mentioned earlier, crumbling usually means the mixture is too dry. Add a teaspoon or two of ghee and mix well.

(4) Can I add any nuts other than almonds to this recipe?

Absolutely! You can add cashews, pistachios, or walnuts – whatever you like!

(5) How long do these laddus stay fresh, and what is the best way to store them?

They stay fresh for up to a week at room temperature in an airtight container, or up to two weeks in the refrigerator.

(6) What is Sunth powder and where can I find it? Can I substitute it with anything?

Sunth powder is dry ginger powder. You can find it at Indian grocery stores or online. If you can’t find it, you can use a pinch of regular ginger powder, but the flavor won’t be quite the same.