Khareek Khobra Dink Ladoo With Dry Fruits

 

Khareek Khobra dink Ladoo with dry fruits

Ingredients

Khareek/ dry dates 1 kg ( deseed it and dry in sun) 

Khobra/ coconut -250 gm (grated) 

Dry fruits : To lightly dry rost

Kaju / cashew nut 250 gm

 badam/ Almonds 250gm

pistachios, a fist full

Akrot/ walnuts a fist full 

Vilaychi/ cardamom about 20 pods

Jaiphal/ nutmeg 1 full

Godambi ( shingara chest nut) 100 gm ( optional if not available) 

Javitri/ mace  1 flower.( Optional) 

( powder these and keep ready) 

To fry with little ghee/ butter 

1. 200 gm of makhane/ fox nuts so they get nice crisp. (Powder them and keep ready)

To deep fry 

1. Dink / edible gum deep fry in small batches in ghee so they puff up nicely. You can crumble tgrm with hand or whisk it if needed.

2. Fry Manuka / raisins in ghee / butter so they puff up. ( Keep ready) 

Ghee about 1 kg

Jaggery 500 gm( you can increase if needed) 

PROCEDURE :

Dry roast grated coconut. Grind it with a little amount of Dry dates / Khareek in batches ( you can get it done at a mill as well) 

Lightly dry roast the remaining nuts and powder them. 

So now we have powdered dry dates and coconut, powdered / coarsely powdered) nuts, powdered makhane / fox nuts.  Fried edible gum/ dink. Lightly mix these all.

In a pan take about 500 ml ghee let it warm up then add 500 gm of jaggery. Let it melt on low flame. Don't let it boil. 

When jaggery melts switch off flame and add to the powdered mixture. Mix it well. 

You will need more ghee for sure. Whenever needed warm it then add it. 

If you feel you can't mix evenly with your hands tgrn after lightly mixing it  add yhe mixture to the blender and whisk it once. 

Add the fried raisins at the end and immediately bind the balls / ladoos. 

Note : 

1. As these are specifically for winter season and as a good source of nutrition do not cut down on the ghee used.

2. These are good for lactating mom's, for kids, for people having back problems.