Singoda Peanut Date Ladoo
Singoda Peanut Date Ladoo made out of roasted peanuts, simple dates and singoda (water chestnut) flour to make perfect fasting treats!!
Many Indian people fast on so many auspicious day. Month of Shraavana is one those auspicious times! This fifth month of Indian calendar is dedicated to the load Shiva. A lot of people observe fast during the entire month of Shraavana and pray to the Shiva everyday! There are special foods you can eat during your fasting period. This goodie is one of those fasting foods.
This grain free sweet treat includes water chestnut flour, called singoda flour. It also includes peanuts, dates, ghee or coconut oil, coconut powder, cardamom and some sugar. It’s delicate taste is not over powering with loaded sugar. I love the fact that some of the sweetness comes from dates! These ladoos are made with ghee, but you can certainly use coconut oil instead to make this completely plant-based, gluten-free and dairy-free!
I grew up eating this Gujarati specialty! My grand ma used to make these not only during Shraavana, but also during Navaratri and especially aluna vrat, Jaya Parvati Vrat is observed in Ashada Maas by unmarried girls and married women in Gujarat and some other Western India parts. This vrat is observed for five days for 5, 7, 9, or maybe even 11 years. It is believed that Jaya Parvati vrat brings happiness and blesses the girl with a good husband and a happy married life. Looking at my husband, it seems like I might have done more than enough of those LOL.
Well, whether you believe in fasting or not, this deliciousness is good for anyone and everyone! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Singoda Peanut Date Ladoo
Ingredients
- 2 cup Raw Peanuts
- 2 cup Singoda Flour water chestnut flour
- 1½ cup Pitted and Finely Chopped Dates
- 1 cup Ghee or coconut oil to make it vegan/dairy-free
- ⅓ cup Sugar coarse powdered sugar
- 1 cup Coconut Powder
- ¼ tsp Cardamom Powder
Instructions
Prepare Peanuts
- Dry roast peanuts in a pan on medium heat for 6-10 minutes until raw smell of peanuts is gone, stirring continuously. If you can find raw peanuts without the skin, it would be lot easier.
- Once roasted, keep them aside until completely cooled down.
- Once cooled down, remove the skin completely by rubbing them between your palms or rubbing them in a rough cloth towel.
- Process peanuts in a food processor to make coarse peanut powder. Keep it aside.
Make Ladoos
- Heat 1 cup of ghee in a heavy bottom pan.
- Roast 2 cups of singoda flour in ghee on medium heat.
- Keep cooking and stirring it continuously till the flour starts to release earthy aroma, becomes light/fluffy and starts to change the color to deeper brown.
- Add finely chopped dates to the pan and cook with the flour for a minute or two while stirring continuously.
- Add ground peanut powder, coconut powder and cardamom powder to the pan. Mix well and cook for couple of minutes while stirring continuously. The ladoo mixture should get firmer and all the ghee should be sucked up in the mixture.
- Turn the heat off. Take the pan off the stove and let the mixture cool down until it is good to handle with your hands.
- Once warm enough to handle with your hands, add powdered sugar and mix well. Either use thick flat rubber spatula to mix it well or use your hands to mix it, use hand only if its not too hot.
- Once sugar is all mixed in the ladoo mixture, start forming ladoos using your hands, as big as whole walnuts.
- Serve them with glass of milk!!