Food · 3 min read
Dink ladoo — made from edible gum (gond), roasted in ghee with wheat flour, dry fruits and jaggery — is one of those foods that's stayed on Maharashtrian kitchen shelves for reasons beyond taste. It's traditionally given to new mothers and eaten through winter, and the reasons why are worth knowing.
Dink is traditionally believed to help joint strength and recovery after delivery, and the ghee and dry fruits in the ladoo add concentrated calories at a time when a new mother needs extra energy. It's typically part of a broader postpartum diet in Maharashtrian households, not eaten alone.
The combination of ghee, jaggery, and dry fruits is calorie-dense and traditionally considered warming — which is why dink ladoo shows up far more often in the colder months than during summer.
A proper dink ladoo has very few ingredients: edible gum, wheat flour, ghee, jaggery, and usually a handful of almonds or cashews. There's nothing to hide behind — which is also why the quality of each ingredient matters more here than in most sweets.
Made fresh in small batches with no shortcuts, our dink ladoo is available for retail and wholesale order alongside our other ladoo varieties.
Browse our ladoo range