Dink ladoos (also known as Gond ladoos/Antina unde) are a delicious, wholesome and nutritious treat made using edible resin (gum) and is enjoyed during the winter months in India. These ladoos are loaded with coconut, nuts, raisins, dates and sweetened with unrefined cane jaggery. Not only are they rich and nutritious, they are also super delicious and totally gluten free!
What is dink/gond?
Dink/Gond is the Indian name for Gum Arabic. Is it made from the hardened resin of the Acacia Senegal and Acacia Seyal. Its use dates back about 5,000 years to ancient Egypt.
Dink is known by many other names including edible gum, acacia gum, gum Sudani and Indian gum. It’s stabilizing and binding properties make it vastly popular throughout many industries including pharmaceuticals, textiles, cosmetics, printing and painting. However, because it is tasteless, odorless, nutritious and edible and is a fabulous natural thickener and emulsifier, it is an absolute favorite of the food industry.
About these dink ladoos
In India, dink is usually used to make ladoos. These ladoos are a rich, chewy and nourishing treat enjoyed in months with wet or cold weather as they are not only delicious, but hearty, nutritious and warming, making them perfect for any cold climate. They are usually consumed by pregnant and lactating women and by those recovering from an illness as they are highly nutritious and dense in calories, and can help with a speedy recovery.
In India, it’s customary to fry the whole crystals in ghee before grinding for use in various beverages and special sweet and savory treats. It’s often blended with nuts and coconut, various seeds, ghee, jaggery, sugar, spices and salt. A few favorite Indian treats featuring dink include Dink/Gond ladoos, panjiri, jaripalla churma, gond ka sheera/halwa and kankari ajwain (aka mukhwas).
Why I love these dink ladoos
- They are a nutrient dense food, which makes your feel more satiated. Perfect for that mid afternoon slump or to quickly satisfy your hunger pangs.
- They are loaded with healthy fats and protein.
- They’re a rich source of fiber, which helps you feel fuller longer (5g per ladoo).
- They can be prepped ahead and stored for a month.
- They can be customized in so many different ways.
- They help keep your body warm during winter months.
- They are a nutrition powerhouse for pregnant women and new mothers.
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Ingredients to make dink ladoos
- Ghee gives these ladoos an amazing flavor and makes them rich and dense in nutrition. I like using grassfed organic ghee.
- Dink/gond (also known as gum arabic) is the star ingredient of these ladoos and has so many amazing nutritional benefits.
- Cashews add a lovely flavor these ladoos. When toasted in ghee, the nutty flavor of the cashews compliments these chewy ladoos nicely.
- Sliced almonds adds texture and crunch.
- Raisins adds natural sweetness and get juicy and plump when toasted in ghee.
- Shredded coconut (desiccated or dried) helps bring all the flavors together and adds a lovely chewy texture to these ladoos. It is also a great source of healthy fats.
- Pitted dates add natural sweetness.
- Hemp seeds (or poppy seeds) are rich in protein and so good for you. I love sneaking them into these ladoos for an added dose of protein.
- Ground cardamom and Grated nutmeg add a warm earthy and floral flavor.
- Jaggery is a delicious unrefined cane sugar and adds a deep caramel flavor to these ladoos. It also helps bind these ladoos together into chewy and juicy balls of goodness.
How to make dink ladoos?
- Heat the ghee in a heavy bottomed pan on medium heat.
- Drop a couple of dink pieces in the hot ghee and wait for them to puff up.
- Now fry the remaining dink in two or three batches.
- Fry them for about 2-3 minutes or until all the dink is puffed up and light golden brown.
- Transfer the puffed dink into a large bowl.
- Use the back of a spoon or a pestle to coarsely crush the dink.
7. To the same pan, add cashews and almonds. Roast until light golden brown.
8. Now add in the raisins and roast everything until golden brown and the raisins are puffed up.
9. Remove them from heat, and add them to the mixing bowl with the dink.
10. Into the same pan, add in the desiccated coconut and toast it until it turns golden brown.
11. Transfer the coconut to the bowl with the crushed dink and nuts.
12. Now add the chopped dates, hemp/poppy seeds, ground cardamom and nutmeg into the bowl with the dink and mix everything together with a spatula.
13. In a separate pan on medium heat, add in the jaggery and water.
14. Cook it until the jaggery is melted and starts bubbling, then turns thicker and slightly darker in color. Then take it off the heat.
15. Pour the jaggery syrup over the ingredients in the bowl and mix everything together with your spatula.
16. Portion the mixture using a cookie/ice cream scoop into even balls.
17. Grease your palms with ghee and squeeze each portion firmly, then roll them into round balls while still warm.
18. The ladoos will harden as they cool. Let them cool completely before storing them in an airtight container.
Tips for making the best dink ladoos
- Use the best quality ghee you can find. Either use grassfed organic ghee or make your own ghee for this recipe.
- Check your dink for impurities. You may sometimes find tiny pieces of bark or stones stuck to the dink. Discard any impurities before using it.
- Make sure all the dink puffs up well. The dink needs to be fully puffed up and crunchy before you use it to make these laddos. Uncooked dink is not pleasant to eat and can cause tummy issues.
- Don't use a nonstick pan to fry the dink as it can scratch the surface.
- Fry the dink in batches so it can fully absorb all the ghee and puff up nicely.
- Use your favorite nuts in this recipe. You can use whatever you have on hand.
- Replace nuts with seeds if you are allergic to nuts.
Storage instructions
These dink ladoos will stay fresh in an airtight container for up to a month if kept in a cool and dry place. If you live in a very hot and humid climate, refrigerate these ladoos for longer shelf life. Let the ladoos come to room temperature before eating, otherwise the ladoos will be quite hard because of the ghee and jaggery.
Frequently asked questions
What is edible gond called in english?
Dink or gond is called Gum Arabic or Gum Acacia in English.
What are dink ladoos good for?
Dink ladoos are a nourishing treat enjoyed in months with wet or cold weather as they are not only delicious, but hearty, nutritious and warming, making them perfect for any cold climate. They are usually consumed by pregnant and lactating women and by those recovering from an illness as they are highly nutritious and dense in calories, and can help with a speedy recovery.
Are dink ladoos healthy?
Dink ladoos are healthy and nutritious and loaded with calcium and magnesium. But remember that they are densely calorific and should be enjoyed in moderation.
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Recipe
Dink ladoos
Equipment
Ingredients
- ¼ cup ghee
- ½ cup dink/gond (also known as gum arabic)
- 2 tablespoons chopped cashews
- 2 tablespoons sliced almonds
- 2 tablespoons raisins
- 1.5 cups Shredded coconut (desiccated or dried)
- ¾ cup pitted dates (finely chopped)
- 2 tablespoons hemp seeds (or poppy seeds)
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly grated nutmeg
- 1 cup jaggery powder
- 2 tablespoons water
Instructions
- Heat the ghee in a heavy bottomed pan on medium heat. Drop a couple of dink pieces in the hot ghee and wait for them to puff up. Now fry the remaining dink in ⅔ batches for about 2-3 minutes or until all the dink is puffed up and light golden brown.
- Transfer the puffed dink into a large bowl and use the back of a spoon or a pestle to coarsely crush the dink.
- To the same pan, add cashews and almonds. Roast until light golden brown. Now add in the raisins and roast everything until golden brown and the raisins are puffed up. Remove them from heat, and add them to the mixing bowl with the dink.
- Into the same pan, add in the desiccated coconut and toast it until it turns golden brown. Transfer the coconut to the bowl with the crushed dink and nuts.
- Now add the chopped dates, hemp/poppy seeds, ground cardamom and nutmeg into the bowl with the dink and mix everything together with a spatula.
- In a separate pan on medium heat, add in the jaggery and water. Cook it until the jaggery is melted and starts bubbling, then turns thicker and slightly darker in color. Then take it off the heat.
- Pour the jaggery syrup over the ingredients in the bowl and mix everything together with your spatula.
- Portion the mixture using a cookie/ice cream scoop into even balls. Grease your palms with ghee and squeeze each portion firmly, then roll them into round balls while still warm.
- The ladoos will harden as they cool. Let them cool completely before storing them in an airtight container.
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