Suitable for:
Vegetarian, Low Carb
Serves:
2-3 people
Protein density:
- 41.28%
Output:
- 6 laddoos
Time:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
Recipe Macros: Defatted Soya Gond Laddoo
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 242.2 kcal | 25 g | 8.2 g | 23.1 g | 17.1 g |
Ingredients: Defatted Soya Gond Laddoo
| Macro Ingredient | Qty | Micro Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 40 g | Elaichi (powder) | 1 g |
| Gond | 30 g | ||
| Khoya (from low fat) | 20 g | ||
| Ghee | 6 g | ||
| Almonds | 3 g | ||
| Sweetener | 7-8 g |
Procedure :
- Air fry the gond at 170 degree celsius for 4 minutes.
- Take ghee (6 g) in a pan, add defatted soya flour and roast till golden brown.
- Once roasted, switch off the flame and add khoya (grate it first), almonds and mix well.
- Now boil 1/2 cup water and add sweetener (7-8 g) to it.
- Let the sweetener water cool down and then add it to soya mixture.
- Once mixed properly, add the air fried gond to it and bind them into laddoos.
Your soya gond laddoos are ready.
Garnish them with elaichi powder and relish!
Outcome:
Dark brown colour
Shelf Life:
Tastes great when fresh. You can also store them for a week.
Storage Instructions:
Refrigerate in air tight box for 6-7 days.
Additional Info:
- You can use fine soya chunks powder instead of defatted soya flour.
- You can adjust the quantity of ghee as per your macros.
- You can use a mix of wheat flour and defatted soya flour as per your macros.
