Authentic Dink Ladoo Recipe – Besan & Jaggery Winter Treats

Last Updated on 2 months by Neha Deshmukh

Authentic Dink Ladoo Recipe – Besan & Jaggery Winter Treats

Hey everyone! Winter is officially here, and you know what that means – it’s ladoo season! I absolutely love making ladoos during the colder months. They’re warm, comforting, and packed with goodness. This Dink Ladoo recipe, made with besan and jaggery, is a family favorite, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the result is so worth it.

Why You’ll Love This Recipe

These Dink Ladoos aren’t just delicious; they’re incredibly nourishing, especially during winter. They’re a powerhouse of energy, thanks to the besan and dink, and the jaggery adds a lovely natural sweetness. Plus, the warming spices make them perfect for chilly evenings. I first made these when my little one was recovering from a cold, and they were a huge hit – a tasty way to get some extra goodness into him!

Ingredients

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

• 4 cups Coarse Bengal Gram Flour (Besan Kurkura) – about 480g
• 1.5-1.75 cups Desi Ghee – about 360-420ml
• 2 tablespoons Edible Gum (Dink) – about 30g
• 2 tablespoons Dry Ginger Powder – about 20g
• 2.5-3 cups Crushed Jaggery – about 400-480g
• 0.5 teaspoon Nutmeg Powder – about 2.5g
• 2-3 tablespoons Almonds, Pistachio, Cashews (roughly pound) – about 30-45g
• 2 tablespoons Milk – about 30ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Besan Kurkura: This is key! It’s a coarse gram flour that’s been pre-roasted, giving it a lovely nutty flavor and crisp texture. Don’t confuse it with regular besan – it won’t give you the same result.
• Desi Ghee: Oh, the magic of desi ghee! It adds such a rich, authentic flavor. If you can, source good quality, homemade ghee. It really elevates the ladoos.
• Edible Gum (Dink): Dink is a winter superfood! It’s known for its warming properties and is fantastic for energy. You can usually find it at Indian grocery stores. It looks like small, translucent pebbles. Soak it in water for a few hours before using to make it easier to work with.
• Jaggery: I prefer using dark jaggery for a deeper, more complex flavor. You can use light jaggery if you prefer a milder sweetness. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.
• Dry Ginger Powder: This isn’t just about flavor! Dry ginger (sonth) has amazing medicinal properties, especially good for digestion and warming the body.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of ghee in a pan. Fry the edible gum in batches until it puffs up – it should look like little popcorn! Once puffed, set aside. Separately, roast the dry ginger powder in the same pan for a minute or two until fragrant. Be careful not to burn it!
2. Now, in the same pan, add the remaining ghee (about 1.5-1.75 cups). Add the besan kurkura and roast it on low flame for 20-25 minutes. This is the most important step! You want the besan to turn golden brown and aromatic. Stir constantly to prevent burning.
3. Once the besan is perfectly roasted, remove the pan from the heat. Immediately add the milk and stir vigorously. This creates a lovely, airy texture – you’ll see the mixture fluff up!
4. While the mixture is still warm, add the crushed jaggery and mix well. If your jaggery is very hard, you can melt it with a little ghee first for easier blending.
5. If the mixture feels a little coarse, you can grind it briefly in a mixer. But don’t overdo it – you want some texture! Now, add the puffed edible gum, nutmeg powder, and the roughly pounded nuts. Mix everything together really well.
6. While the mixture is still warm (but not too hot to handle!), start forming ladoos. I usually use a spoon to scoop out a portion and roll it between my palms. Let the ladoos cool completely before storing them in an airtight container.

Expert Tips

• Patience is key: Roasting the besan properly takes time and attention. Don’t rush it!
• Warmth is your friend: Work quickly while the mixture is warm, as it will become harder to shape as it cools.
• Don’t overmix: Overmixing can make the ladoos dense.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee (like coconut ghee) and substitute the dink with a mix of chia seeds and flax seeds soaked in water.
• Gluten-Free: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level Adjustment: If you love a bit more warmth, add a pinch of cardamom or a little more dry ginger powder. My friend, Priya, always adds a tiny bit of black pepper!
• Festival Adaptations: These ladoos are perfect for Makar Sankranti or Lohri. You can add sesame seeds (til) for an extra festive touch.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai! They also make a wonderful after-dinner treat or a healthy snack.

Storage Instructions

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

FAQs

1. What are the health benefits of Dink/Edible Gum?

Dink is a powerhouse of nutrients! It’s rich in protein, fiber, and minerals, and is known for its warming properties. It’s great for boosting energy, improving digestion, and strengthening the immune system.

2. Can I use regular besan instead of Besan Kurkura? What’s the difference?

You can, but the texture and flavor won’t be the same. Besan Kurkura is pre-roasted, giving it a crispier texture and a more nutty flavor. Regular besan will result in softer, less flavorful ladoos.

3. How do I know when the besan is perfectly roasted?

The besan should turn golden brown and become very aromatic. It should also feel light and fluffy. Taste a tiny bit – it should have a slightly nutty flavor.

4. My ladoos are crumbling, what went wrong?

This usually happens if the mixture is too dry. Try adding a little more ghee or milk, one teaspoon at a time, until the mixture comes together.

5. Can I add other nuts and seeds to this recipe?

Absolutely! Feel free to add your favorites – walnuts, pecans, sunflower seeds, pumpkin seeds… the possibilities are endless!

6. What is the best way to crush the jaggery?

The easiest way is to use a food processor or a heavy rolling pin. If the jaggery is very hard, you can warm it slightly in the microwave for a few seconds to make it easier to crush.