Suitable for:
Vegetarian, Low Carb
Output:
Makes 7-8 medium sized laddoos.
Time:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
Recipe Macros: Defatted Soya Laddoo
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 797 kcal | 60 g | 19 g | 118 g | 97 g |
Ingredients: Defatted Soya Laddoo
| Ingredient | Qty | Garnishing (Optional) | Qty |
|---|---|---|---|
| Defatted Soya Flour | 60 g | Almonds (finely chopped) | 5-7 pcs |
| Wheat Flour | 90 g | Pistachios (finely chopped) | 5-7 pcs |
| Milk | 40 g | ||
| Khoya | 100 g | ||
| Stevia & Erythritol Powder | 15 g or as per taste |
Procedure: Making Laddoos
- In a kadhai dry roast wheat flour and defatted soya flour on a slow medium flame till it turns light brown and aromatic.
- Then add khoya (condensed milk) and roast for another 4-5 minutes.
- Now remove the mixture in a plate and add the stevia-eryhritol powder, elaichi powder and almonds (optional) after it cools a little.
- Then add milk little by little and shape in the form of laddoos.
Your soya aata laddoos are ready.
Post Procedure: Garnishing
Garnish the laddoos with almonds, pistachios or cashews.
Outcome:
Light brown, Soft, Sweet taste and Sweet aroma.
Shelf Life:
Laddoos should last for 6-7 days in refrigerator.
Storage Instructions:
Refrigerate the laddoos as they contain milk and khoya.
Additional Info:
- You can replace wheat flour with besan or chana flour to make soya besan laddoos.
- You can replace defatted soya flour with fine soya chunks powder.
