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. Before the cottonseed oil and all the other fancy oils took the much revered position on the market shelves, ground nut oil was the cooking oil Gujarat used. My father goes on to tell me that during his time the sesame seed oil was for classes and the ground nut oil was for masses!! But as the sesame seed continued to become pricy the ground nut oil became the cooking oil of choice for Gujaratis. In fact the most authentic tasting Gujarati food is always made in groundnut oil and most households still prefer to cook with it. Beyond oil our love for groundnuts is expressed with its generous use in our everyday dal, farsan, sweets, brittles and snacks. A jar full of mathadi sing (raw groundnuts) is a must in our well stocked larder. The other snack we love to nibble on is sing-chana (roasted slated peanuts and chickpeas a jar of which, is usually found tucked between the neat array of containers full of savory snacks. Most of the times we carry a small dabba of shing-chana in our purse or work bags. In short, ground-nut is one nut that we go nuts about. It is the most revered nut of Gujarat 😉 😊 so much so that it is referred as Saurashra’s almonds as some of the finest groundnut crop comes from Saurashra, Gujarat.
I have grown up eating sing nu kachariyu, where raw peanuts are lightly toasted, crushed and mixed with jaggery. It was necessary to shape them in ladoo but a small bowl of it was usually given as breakfast. This Sing ane Singhoda na Ladoo that I had bookmarked long back in a recipe book by Bhanu Hajratwala are to a very great extent similar to kacahriyu in taste. But the use of water chestnut flour makes it more nutritious and also falahaar friendly. I would not mind making it with jaggery the next time I make it. It is a simple recipe to make during festivals or just like that as energy balls to go in kids lunch box.
Sing ane Singhoda na LadooPrint Recipe
- 1 cup raw peanuts, roasted and skinned
- 1/3 cup singhoda no lot/water chestnut flour
- 1/2 cup powdered sugar
- 1/4 cup +3 teaspoons ghee
- 1/4 teaspoon powdered green cardamom
Begin by prepping up the peanuts by grinding the roasted and skinned peanuts to a fine powder.
Take a heavy bottom pan or karahi and put it on a medium flame.
Add 1/4 cup ghee and once it melts and add the water chestnut flour and fry it till it emits pleasant smell. Takes around 3-4 minutes. Remember to keep stirring it continuously.
Once the flour has cooked well and it emits a pleasant aroma, add the ground peanuts and cook for another 3-4 minutes.
Turn off the flame, allow the mixture to cool down a little after which add the powdered sugar and cardamom powder.
When the mixture is cool enough to handle, roll it in ladoos. It makes 22 small ladoos.
If you find the mixture is not holding its shape, add couple of teaspoons of melted ghee if needed.
Store in an air tight container. It stays well unto a week, if it can last that long..
Remember to keep the flame on medium during the entire cooking process.