Hey everyone, it’s Louise, welcome to my recipe site. 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 bit tasty. This will be really 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. 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.

Shingada/Singoda ladoo (chestnut ladoo) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Shingada/Singoda ladoo (chestnut ladoo) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have shingada/singoda ladoo (chestnut ladoo) using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Shingada/Singoda ladoo (chestnut ladoo):

1. Prepare 1/2 cup chestnut flour
2. Take 1/4 cup ghee
3. Prepare 1/2 cup desiccated coconut
4. Take 1/2 cup powder sugar
5. Get 1 tsp cardamom powder

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. Can be served chilled or hot.

Steps to make Shingada/Singoda ladoo (chestnut ladoo):

1. Heat the ghee in a pan on low flame. Add chestnut flour and roast well until it becomes aromatic.
2. Now add desiccated coconut and stir for 2 minutes. Keep dessicated coconut a side.
3. You can add dry fruit powder or roasted groundnut powder but it is optional.
4. Now switch off the gas. Remove the mixture into the mixing bowl.
5. When it is warm add powder sugar and cardamom powder mix well. Make a ladoo. Roll each ladoo in a dessicated coconut. Keep aside.
6. Now ladoo is ready to serve.

Unlike most of the halwa recipes, the Shingada sheera needs no milk. 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. 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.

So that’s going to wrap this up with this exceptional food shingada/singoda ladoo (chestnut ladoo) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!