Singhara Atta Laddu / Water Chestnut Flour Laddu (Gluten Free)

  Water Chestnut flour laddus are gluten-free and healthy. With loads of raisins and cashews, the laddus make a delicious festive indulgence.

It is that time of the year again, Diwali is around the corner and we cannot contain our excitement for the same. Festivals give a perfect reason to be indulgent. Mithais are made in every home and every family has traditional mithai recipes passed down from generations.

One special ingredient that finds its coveted place in our all time family favourite sweets is Water Chestnut flour, commonly called Singhare Ka Atta. Water chestnuts fruits are dried and ground to get flour. It is a nutrient dense gluten-free flour, rich in iron, calcium, zinc and phosphorous.  Water chestnut flour is generally used to prepare goodies during fasting as it keeps the energy levels up.

Every year, we make Water chestnut Flour Laddu during Diwali.  With peanuts, raisins and nuts of choice, the laddu is delicious, addictive and healthy. Use ghee made from cow’s milk for the recipe.

You may add nuts of choice. Roasting water chestnut flour on low flame stirring continuously is important. Roast till a nice sweet aroma wafts through and it begins to change colour. Begin roasting the flour by adding 5 tablespoons of ghee. Once you add peanut powder and boora sugar, take the mixture in your hand and press to bind laddu. If it holds shape, there is no need to add ghee. If it does not, add 1 tablespoon at a time till you are able to bind the mixture and make laddu.

Singhara Atta Laddu / Water Chestnut Flour Laddu (Gluten-Free)


  • 1 Cup Singhara Atta / Water Chestnut flour
  • ½ cup roasted peanuts
  • 5-6 tablespoons ghee
  • ¾ cup boora  sugar (or more according to taste)
  • 2 tablespoons raisins
  • 2 tablespoons chopped cashews


  1. Powder the roasted peanuts.
  2. Take Singhara flour in a thick bottom flour. Add 5 tablespoons ghee. Roast on low flame. Roast till the colour changes slightly and you get a sweet aroma.
  3. Add peanut powder to roasted flour. Cook for another 4-5 minutes.
  4. Add boora. Mix well. Take a small quantity of mixture and press it in your palm to make laddu.
  5. If the mixture feels too dry, add another tablespoon or two of ghee.
  6. Add raisins and cashews and make laddu while the mixture is hot.
  7. Take a handful of the mixture and make walnut size laddu.
  8. Store in an airtight container.

NewerStories OlderStories Home


Post a Comment