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.

2

Keep stirring the dal to ensure it is been roasted evenly and it does not catch the bottom of the pan. You will get a nice aroma while you roast the dal. Remove the roasted dal in a plate. On cooling, grind to a fine powder using a grinder. 

3

Grate the dry coconut using grater and keep aside. Take edible gum in a grinder jar and make a fine powder. Similarly powder the sugar and keep aside.

4

Dry roast the dry fruits on low to medium flame for about 3- 5 minutes. On cooling coarsely grind them or chop them.

5

Heat the same heavy bottom large wok , add 1/2 cup ghee and to it add the powdered urad dal .Fry on low flame until pink in color. This may take around 5 minutes.    

6

Now add the whole wheat flour to the roasted urad dal in batches and keep stirring continuously. Roast the wheat flour for about 4-5 minutes without adding more ghee.

7

To the roasted urad dal and wheat flour, add the powdered edible gum. Roast for 2-3 minutes.

8

Now add the powdered dried dates. Roast for 1-2 minutes.(In many Indian groceries, you can get powdered dry dates easily . In case you do not find, it can be made at home. De seed the dried dates ( chuara/ Kharik ) . Now cut into small pieces using a sharp knife or scissors. Put the chopped pieces of dried dates into a grinder jar or food processor to get a coarse powder )

9

Now add grated dried coconut followed by the chopped nuts to the mixture and keep stirring the entire mixture using a large ladle.

10

Now put off the heat and add the powdered sugar followed by the dry ginger powder and the sweet masala. Blend everything very well. If not making the ladoos as offering to God, you can taste the ladoo mixture at this stage.

11

Now our ladoo mixture is ready. Add the remaining melted 1/2 cup ghee to it as needed.  Mix well and check by taking handful of mixture in your palms, if you are able to bind ladoos, do not add more ghee. If you are not able to form  a ball shape then you can add all the remaining ghee. Roll between the palm to give a round shape.

12

Make all the ladoos similarly while still warm. As once the mixture cools down, then the ghee solidifies making it difficult to bind the ladoos. This happens especially in the area where the temperature is low. 

13

On cooling keep the ladoos in air tight containers and store at room temperature. 

14

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.

Note:

Try to bind the truffles while the mixture is still warm as after cooling the ghee solidifies, making it difficult for the ladoos to bind.