Shingada Peetha Ladoo Recipe

Shingada Peetha Ladoo is a delicious Indian sweet made from water chestnut flour. It is typically consumed during fasting periods or festivals. Here's a simple recipe to make Shingada Peetha Ladoo:

Ingredients:

- 1 cup water chestnut flour (shingada peetha)

- 1/2 cup powdered jaggery or sugar

- 2-3 tablespoons ghee (clarified butter)

- 1/4 teaspoon cardamom powder

- A handful of chopped nuts (almonds, cashews, pistachios) (optional)

Instructions:

1. Heat a tablespoon of ghee in a pan or kadhai over medium heat.

2. Add the water chestnut flour (shingada peetha) to the pan and roast it for about 5-6 minutes until it turns light golden brown. Stir continuously to ensure even roasting and prevent burning.

3. Remove the roasted flour from the pan and transfer it to a mixing bowl.

4. In the same pan, add another tablespoon of ghee and melt it over low heat.

5. Add the powdered jaggery or sugar to the pan and stir continuously until it melts and forms a syrup-like consistency.

6. Pour the jaggery or sugar syrup into the mixing bowl with the roasted flour.

7. Add cardamom powder and chopped nuts (if using) to the bowl.

8. Mix all the ingredients well until everything is combined and the mixture comes together.

9. Allow the mixture to cool slightly, so that it becomes easy to handle.

10. Grease your palms with a little ghee and take small portions of the mixture to shape them into round ladoos. Press and roll between your palms gently to form a smooth round shape. Repeat the process with the remaining mixture.

11. Place the prepared ladoos on a plate or in an airtight container and let them cool completely.

12. Once cooled, the Shingada Peetha Ladoos are ready to be served.

Enjoy these delicious Shingada Peetha Ladoos as a festive treat or during fasting periods. They can be stored in an airtight container for a few days.