Lotus Seeds Laddu Recipe is a quick and easy dessert recipe for Vrat. Its ingredients list is short and process is simple, so it is an easy dessert recipe.
See Also
Though I specially make these Lotus Seeds Laddu at Vrat, but you can make these Laddu at any occasion.
Lotus Seeds Laddu recipe is a very easy dessert recipe made of Lotus seeds, Singhara flour (Water caltrop), Sugar and Ghee. Its very easy dessert recipe to make at home and it prepares very quickly.
| Servings | Prep Time |
| 8 pieces | 0 minutes |
| Cook Time | Passive Time |
| 20 minutes | 20 minutes |
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Lotus Seeds Laddu recipe is a very easy dessert recipe made of Lotus seeds, Singhara flour (Water caltrop), Sugar and Ghee. Its very easy dessert recipe to make at home and it prepares very quickly.
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Ingredients
- 100 gm Lotus Seeds
- 50 gm Singhara Flour
- 100 gm Boora (powdered sugar)
- 100 gm Ghee
- 1 tsp Cardamom (powder)
Servings: pieces
Instructions
Lotus Seeds Laddu Recipe Video
- Watch my following video to learn lotus seeds laddu recipe.
Lotus Seeds Laddu Recipe - Step by Step Instructions
- Roast Lotus Seeds in a pan without adding Ghee till color changes and the seeds become crispy.
- Let the roasted Lotus seeds come at room temperature.
- Grind the roasted Lotus seeds in a grinder to make flour.
- Heat Ghee in a separate pan and add Singhara flour in it. Stir it continuously and let it cook on low flame till color starts changing.
- Add Lotus seeds flour in it and cook it till golden brown by stirring it continuously.
- Take out the cooked flour mixture in a separate pan so that it should not overcook by its own heat.
- When the cooked flour mixture comes at room temperature, add Boora and Cardamom powder in it.
- Make medium sized Laddu (sweet balls) from it.
Recipe Notes
- Your Lotus Seeds Laddu will easily last for 1 week, if you keep at dry and cool place.
- You can also add the almond chips and pistachio chips in your Laddu at the time of adding Cardamom powder.
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Try this easy dessert recipe of Lotus Seeds Laddu at your home and write us your feedback in comment area below.
Author: Sonia Goyal
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