Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits)

Step 1: To begin making Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits), heat a heavy bottom pan and dry roast the split and skinned black gram on a low to medium flame for 7-10 minutes

Step 2: Keep stirring the dal to ensure it is been roasted evenly and it does not catch the bottom of the pan

Step 3: You will get a nice aroma while you roast the dal

Step 4: Remove the roasted dal in a plate

Step 5: On cooling, grind to a fine powder using a grinder

Step 6: Grate the dry coconut using grater and keep aside

Step 7: Take edible gum in a grinder jar and make a fine powder

Step 8: Similarly powder the sugar and keep aside

Step 9: Dry roast the dry fruits on low to medium flame for about 3- 5 minutes

Step 10: On cooling coarsely grind them or chop them

Step 11: Heat the same heavy bottom large wok , add 1/2 cup ghee and to it add the powdered urad dal

Step 12: Fry on low flame until pink in color

Step 13: This may take around 5 minutes

Step 14: Now add the whole wheat flour to the roasted urad dal in batches and keep stirring continuously

Step 15: Roast the wheat flour for about 4-5 minutes without adding more ghee

Step 16: To the roasted urad dal and wheat flour, add the powdered edible gum

Step 17: Roast for 2-3 minutes

Step 18: Now add the powdered dried dates

Step 19: Roast for 1-2 minutes

Step 20: (In many Indian groceries, you can get powdered dry dates easily

Step 21: In case you do not find, it can be made at home

Step 22: De seed the dried dates ( chuara/ Kharik )

Step 23: Now cut into small pieces using a sharp knife or scissors

Step 24: Put the chopped pieces of dried dates into a grinder jar or food processor to get a coarse powder )Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle

Step 25: Now put off the heat and add the powdered sugar followed by the dry ginger powder and the sweet masala

Step 26: Blend everything very well

Step 27: If not making the ladoos as offering to God, you can taste the ladoo mixture at this stage

Step 28: Now our ladoo mixture is ready

Step 29: Add the remaining melted 1/2 cup ghee to it as needed

Step 30: Mix well and check by taking handful of mixture in your palms, if you are able to bind ladoos, do not add more ghee

Step 31: If you are not able to form  a ball shape then you can add all the remaining ghee

Step 32: Roll between the palm to give a round shape

Step 33: Make all the ladoos similarly while still warm

Step 34: As once the mixture cools down, then the ghee solidifies making it difficult to bind the ladoos

Step 35: This happens especially in the area where the temperature is low

Step 36: On cooling keep the ladoos in air tight containers and store at room temperature

Step 37: Serve Maharashtrian Dinkache Ladoo Recipe (Whole Wheat Flour Truffles With Edible Gum & Dry Fruits) with Badam Kheer Recipe (Spiced Almond Milk) or Turmeric Milk Recipe (Haldi Doodh) for a winter breakfast