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Singhara atta laddu, also known as water chestnut flour laddu, is a nutritious and delicious Indian sweet that is especially popular during fasting periods and religious festivals. Made from singhara atta (water chestnut flour), ghee, and jaggery, these laddus are a perfect blend of wholesome ingredients and delightful flavours. Adding dry fruits will add crunchiness in the laddu with more nutritional benefits. The subtle, earthy taste of singhara atta combined with the rich sweetness of jaggery makes these laddus a favourite treat for those observing fasts as well as for anyone with a sweet tooth.

What sets singhara atta laddu apart is its unique nutritional profile and simplicity of preparation. Singhara atta is gluten-free and rich in essential nutrients like potassium and dietary fiber, making it a healthy choice. Jaggery, an unrefined sweetener, adds not only a deep, caramel-like sweetness but also essential minerals like iron and magnesium. The preparation involves roasting singhara atta in ghee until it turns aromatic, then mixing it with grated jaggery, dry fruits and shaping the mixture into small laddus. The result is a soft, melt-in-the-mouth sweet that is both satisfying and nutritious.

Beyond its delicious taste, singhara atta laddu holds cultural significance in Indian cuisine, particularly during the Navratri festival when many people observe fasts and consume specific types of food. These laddus are favored because they adhere to dietary restrictions associated with fasting and provide a quick source of energy. Often made at home, the preparation of singhara atta laddus is a cherished family tradition, with recipes passed down through generations. The use of natural ingredients and traditional methods highlights the importance of preserving and celebrating age-old culinary practices.

Singhara atta laddu is more than just a sweet treat; it is a symbol of tradition, health, and the culinary ingenuity of Indian cuisine. The process of making these laddus involves simple ingredients and techniques, yet the result is a complex and satisfying flavor. These laddus are often enjoyed as a nutritious snack for children, a quick energy boost for adults, or a festive treat shared with family and friends.

In essence, singhara atta laddu represents the perfect harmony of taste, tradition, and nutrition. Its enduring popularity speaks to its timeless appeal and the joy it brings to those who savor it. Whether enjoyed during fasting, as a prasad, or simply as a sweet treat, singhara atta laddu continues to be a cherished delicacy, offering a taste of India’s rich culinary heritage in every bite.

Singhara Atta Laddu

Table of Contents

Delight in the wholesome sweetness of Singhara Atta Laddu, a nutritious treat made from water chestnut flour, ghee, and jaggery. Dry fruits are added for crunchiness and more nutrition. These laddus are perfect for fasting periods and festive occasions, offering a rich source of energy and essential nutrients. With their smooth texture and subtle sweetness, Singhara Atta Laddus provide a satisfying and healthy indulgence. Enjoy these traditional laddus as a guilt-free snack, relishing the combination of natural ingredients and delightful flavor in every bite.

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Prep Time 5

Cook Time 20

Shaping time 5

Total Time 30

Course Snack

Cuisine Indian

Servings 15 Laddus

Calories 124 kcal

Equipment

Kadhai
Bowl
Mixer Grinder
Measuring Cups
Grater

Ingredients

50 gms Fox Nuts Makhana in Hindi
½ cup Ghee
50 gms Almonds
50 gms Cashews
50 gms Raisins
1 cup Water Chestnut Flour Singhara Atta in Hindi
½ tsp Cardamom Powder
1 cup Grated Jaggery
¼ cup Melted Ghee

Instructions

Take a kadhai and roast 50 gms Fox Nuts on low flame until crunchy. It took 5 minutes.
Transfer to a plate and let it cool down completely. Mixer grind it and make fine powder.
Now add ½ cup Ghee in the kadhai and heat it. Fry 50 gms Almonds, 50 gms Cashews and 50 gms Raisins one by one on low flame and collect in a plate. it took 2 minutes for each.
Now add 1 cup Water Chestnut Flour in the heated ghee roast on low flame until it gets brown colour. It took 5 minutes.
Turn off the flame and stir for 2 minutes and then transfer to a bowl.
Chop dry fruits to smaller pieces.
Add Fox nut powder, dry fruits and ½ tsp Cardamom Powder to the bowl and mix it thoroughly using spoon.
Add 1 cup Grated Jaggery and mix it using hands thoroughly.
Now add ¼ cup Melted Ghee and mix it with hands. Check if the consistency is achieved for making laddus. If not add little more ghee to achieve it.
Take handful quantity of the mixture and give a spherical shape. Repeat for all the mixture. Singhara Atta Laddu is ready.