Dinkache Laddoo - SK Khazana

Plenty of dried fruits and edible gum make these ladoos very nutritious This is a Sanjeev Kapoor exclusive recipe.

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Dinkache Laddoo - SK Khazana

Main Ingredients Edible gum crystals (gond), Dried coconut ( khopra)
Cuisine Maharashtrian,Indian
Course Desserts
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Dinkache Laddoo - SK Khazana

  • 1/2 cup Edible gum crystals (gond)
  • 2 cups Dried coconut ( khopra) grated
  • 4 1/2 tablespoons Ghee
  • 3/4 cup Almonds chopped
  • 3/4 cup Pistachios chopped
  • 3/4 cup Cashewnuts chopped
  • 1/2 cup Dried dates (chuhare) powder
  • 1/4 cup Black raisins
  • 1/4 cup Poppy seeds (khuskhus/posto)
  • 1 cup Sugar
  • 1/4 cup Dried dates (chuhare)
  • 1/2 teaspoon Nutmeg powder
  • 1/2 teaspoon Green cardamom powder


  1. Dry roast coconut in a non-stick pan, on medium heat, till pink in colour. Transfer into a large bowl.
  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.
  3. Heat 1½ tbsps ghee in same pan, add half of the goand and sauté till it becomes fluffy. Drain into a separate bowl.
  4. Heat remaining ghee in same pan, add the remaining goand and sauté till it becomes fluffy. Transfer into the same bowl of goand.
  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..
  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.
  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