My mom made this laddu and I've attempted to capture her process below. Dinka is only used in sweets in India but upon seeing it and tasting it I can definitely see huge potential for this ingredient in savoury dishes.
The below recipe should yield 15 or so small truffles or laddus
Indegredients:
1 pack of Edible Gum (Dinka) (100gm)
1/3 cup almonds
1/3 cup walnuts
8 dry dates (kharik)
1/3rd cup dry coconut
1 tbsp poppy seeds
1 tbsp sesame seeds
1/2 tbsp ghee
1 tbsp brown sugar (or gul - jageree)
2 tbsp honey
1) Toast all nuts and coconuts in a pan - grind in a food processor - no chunks remaining.
2) heat the ghee in a pan put some of the gum in the ghee and sautee till it puffs up (it becomes white and puffy- no longer translucent)- once it's puffy remove into a plate and put aside. Repeat this till you have puffed up all the gum granules. Only put few crystals of gum in the heated ghee at a time. It'll take 5-10 turns depending on size of pan... you'll go through a few spoons of ghee.
3) put ground nut mixture with the puffs and sugar into a food processor and grind into a paste - do in batches if necessary
4) put honey into the mixture and some ghee if necessary and form into balls (truffles) - if you don't have honey use some other binder like marmalade or jam..
5) if you want coat it with toasted coconut or something other item
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