Singhara (water chestnut) ka Aata ka ladoo

Servings:
Preparation time: 5 minutes.
Frying Gond and cashew nut time: 10 minutes.
Frying Singhare ka Aata time: 12 minutes.
Total time: 27 minutes.

Nutritious, wholesome, and packed with energy; “Singhara (water chestnut) ka Aata ka ladoo” is the perfect blend of health and tradition. Often enjoyed during fasting days and wintertime, these laddus are made with singhada atta and gond, crunchy nuts, ghee, and sugar turn this into a treat that’s as indulgent as it is healthy.

Whether you enjoy them as a power-packed snack, festive sweet, or winter comfort, these laddus are a delightful way to combine flavour with wellness.

Gond (edible gum) and singhara (water chest nut) is widely used in Ayurvedic and very good for bones and skin, it is very useful for treating constipation

Ingredients:

Singhare ka Aatta (water chestnut flour):100 gm
Cashew nut : 10-12 no
Green cardamom: 6 no.
Sugar powder/sugar Boora: 80 gm
Ghee: 100 gm
Gond: 50 gm
Almond: 10-12 no.

Preparation:

Crush Gond into small pieces and keep aside.

Method:

Take heavy bottom pan put ghee in it, heat the ghee, when it starts smoking, put the Gond pieces and deep fry the Gond. Keep aside; when it becomes cool, powder it with the help of palm or potato masher, keep aside.
Fry cashew nut till it gets golden colour, remove from ghee and keep aside.
Add singhare ka Aatta into the ghee and stir it continuously on medium low flame, till light golden brown colour appears (about 10-12 minutes). Add sliced almond in it, fry for couple of minutes, put off the flame, and allow it to cool.
Add green cardamom powder, cashew nut, and deep fry powdered Gond & Ground sugar. Mix them well.
Take one handful mix; shape the mixture as laddu by using your fist, depending upon size of laddu 10 to 12 laddu will be ready, Decorate with Chandi ka verak.
Delicious Gond laddu is ready to use on the occasion.