Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, shingada/singoda ladoo (chestnut ladoo). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Shingada/Singoda ladoo (chestnut ladoo) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Shingada/Singoda ladoo (chestnut ladoo) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first 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):
- Take 1/2 cup chestnut flour
- Take 1/4 cup ghee
- Get 1/2 cup desiccated coconut
- Prepare 1/2 cup powder sugar
- Take 1 tsp cardamom powder
Sing ane Singhoda na Ladoo - Peanut and water chestnut truffles. Sing ane Singhoda na Ladoo are one of those numerous ladoos we make using peanuts. 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 the much revered position on the market shelves.
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.
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 the much revered position on the market shelves. Gajamatol Shingada (Water Chestnut) Ladoo - Made in Jaggery and desi ghee. Delivery charges extra* Ingredients: Water Chestnut (Shingada), Popped Rice (Lahya), Jaggery, Ghee, Coconut, Cashew, Almonds, Cardamon, NutmegAbout the Product Ready to Eat No Artificial Flavour, No Artificial Colors, No Preservatives Hygienically processed and packed Vegetarian snack Store in a cool, dry place. Can be served chilled or hot.
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