How to make Dinkache Laddoo - SK Khazana -
Plenty of dried fruits and edible gum make these ladoos very nutritious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Edible gum crystals (gond) (गोंद), Dried coconut ( khopra) (खोपरा)
Cuisine : Maharashtrian, Indian
Course : Desserts
You can also find more Desserts recipes like Apple Torte With Breadcrumbs Vanilla Sauce Potato Basundi Jammy Coconut Sponge
Dinkache Laddoo - SK Khazana Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Dinkache Laddoo - SK Khazana Recipe
Edible gum crystals (gond) 1/2 cup
Dried coconut ( khopra) grated 2 cups
Ghee 4 1/2 tablespoons
Almonds chopped 3/4 cup
Pistachios chopped 3/4 cup
Cashewnuts chopped 3/4 cup
Dried dates (chuhare) powder 1/2 cup
Black raisins 1/4 cup
Poppy seeds (khuskhus/posto) 1/4 cup
Sugar 1 cup
Dried dates (chuhare) 1/4 cup
Nutmeg powder 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Method
Step 1
Dry roast coconut in a non-stick pan, on medium heat, till pink in colour. Transfer into a large bowl.
Step 2
Heat 1½ tbsps ghee in the same pan, add almonds, pistachios and cashewnuts, mix well and sauté for 1-2 minutes on medium heat. Add dried dates and black raisins, mix well and sauté for 2-3 minutes. Add poppy seeds, mix and sauté for 3-4 minutes. Transfer into the same bowl.
Step 3
Heat 1½ tbsps ghee in same pan, add half of the goand and sauté till it becomes fluffy. Drain into a separate bowl.
Step 4
Heat remaining ghee in same pan, add the remaining goand and sauté till it becomes fluffy. Transfer into the same bowl of goand.
Step 5
Put sugar in another non-stick pan, add 1 cup water, mix well and cook, stirring, till the sugar dissolves. Cook on medium heat, stirring occasionally, for 5-7 minutes or till you get a one string consistency syrup..
Step 6
Crush the fried goand slightly and mix with the dried coconut mixture. Add dried dates powder, nutmeg powder and green cardamom powder and mix well.
Step 7
Add the sugar syrup to the goand mixture and mix well. Shape the mixture into medium sized laddoos while it is still warm. Arrange them on a serving plate and serve. Or cool and store in airtight container
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
