Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, shingada/singoda ladoo (chestnut ladoo). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Shingada/Singoda ladoo (chestnut ladoo) is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Shingada/Singoda ladoo (chestnut ladoo) is something which I’ve loved my entire life. They’re fine and they look wonderful.
Laddu is ball-shaped sweet, very popular sweet in the India. The common variety of laddu is boondi laddu and motichur laddu. Singoda Peanut Date Ladoo made out of roasted peanuts, simple dates and singoda (water chestnut) flour to make perfect fasting treats!!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook shingada/singoda ladoo (chestnut ladoo) using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shingada/Singoda ladoo (chestnut ladoo):
- Prepare 1/2 cup chestnut flour
- Prepare 1/4 cup ghee
- Make ready 1/2 cup desiccated coconut
- Make ready 1/2 cup powder sugar
- Make ready 1 tsp cardamom powder
Gujarat is one of the biggest cultivates of ground nuts in India, one of the major reasons why they are a staple in a Gujarati pantry. Before the cottonseed oil and all the other fancy oils took. Shingada (Singoda) Flour Laddus in Marathi In English Singoda means 'water chestnut'. Singoda flour is used to make Food during Fast in India.
Steps to make Shingada/Singoda ladoo (chestnut ladoo):
- Heat the ghee in a pan on low flame. Add chestnut flour and roast well until it becomes aromatic.
- Now add desiccated coconut and stir for 2 minutes. Keep dessicated coconut a side.
- You can add dry fruit powder or roasted groundnut powder but it is optional.
- Now switch off the gas. Remove the mixture into the mixing bowl.
- When it is warm add powder sugar and cardamom powder mix well. Make a ladoo. Roll each ladoo in a dessicated coconut. Keep aside.
- Now ladoo is ready to serve.
Made during Navratri vrat, this is an easy and quick recipe. Like most of the halwa/sheera recipe, this too, is very simple and needs minimum ingredients. Unlike most of the halwa recipes, the Shingada sheera needs no milk. Here is a lip-smacking Singhada Sheera that is perfectly acceptable on fasting days as well. Roasting the water chestnut flour sufficiently, till it turns golden in colour, is very essential to bring out a rich aroma and do away with the raw smell of the flour.
So that’s going to wrap this up for this special food shingada/singoda ladoo (chestnut ladoo) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
