Singoda Peanut Date Ladoo
Simple ladoos made out of roasted peanuts, simple dates and singoda (water chestnut) flour to make perfect fasting treats!!
Servings: 15
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!!