Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, shingada/singoda ladoo (chestnut ladoo). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The water chestnut packs a significant nutritional punch, while the brown sugar provides that smooth, easy flavor that makes laddu so irresistible. Make sure to use fresh ghee to significantly enhance the aroma and flavor. This is a traditional Maharashtrian Ladoo recipe, using the Shingada or Water Chest Nut, which is a fruit possessing medicinal properties and hence the Shingada Ladoo is nutritious and good for health. The Shingada Pithache Ladu are also specially prepared for Upvas or Fasting Days and can also be a part of the Diwali Faral.
Shingada/Singoda ladoo (chestnut ladoo) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Shingada/Singoda ladoo (chestnut ladoo) is something that I have loved my whole life. They are 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 that.
The ingredients needed to make Shingada/Singoda ladoo (chestnut ladoo):
- Take 1/2 cup chestnut flour
- Make ready 1/4 cup ghee
- Prepare 1/2 cup desiccated coconut
- Take 1/2 cup powder sugar
- Prepare 1 tsp cardamom powder
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. Health Benefits of Water Chestnut (Singhara) Singhara is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney, and spleen ailments. It is a bitter, astringent, diuretic, and antiseptic plant.
Instructions 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.
Health Benefits of Water Chestnut (Singhara) Singhara is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney, and spleen ailments. It is a bitter, astringent, diuretic, and antiseptic plant. Some of the reported health benefits are: Can be served chilled or hot. The following is the video transcript which has the ingredients and method of preparation for Singoda Halwa: "Today we will make. Water caltrop, Water chestnut or Singhara is a fruit of a freshwater aquatic plant.
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