🇮🇳 Indian Vegetarian

Ledikeni

Name: Ledikeni
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/4 cup All-Purpose Flour; 1.5 cups, for syrup Sugar; for deep frying Peanut Oil; 1 pinch Saffron Threads; 4, powdered Green Cardamom; 1 cup, crumbled Khoa (Mawa)

🇮🇳 Indian

The sweet named after Lady Canning — Bengal's khoya spheres fried reddish-brown and soaked in a thin saffron syrup, lighter than pantua. A colonial accident that became a Bengali institution.

Prep 30 min Cook 25 min Serves 8 Medium

Ingredients

All-Purpose Flour1/4 cup
Sugar1.5 cups, for syrup
Peanut Oilfor deep frying
Saffron Threads1 pinch
Green Cardamom4, powdered
Khoa (Mawa)1 cup, crumbled

Instructions

1
Knead khoya and flour into a smooth dough.
2
Roll into even, crack-free balls.
3
Fry till a deep reddish-brown — darker than gulab jamun.
4
Simmer gently in thin saffron-cardamom syrup.
5
Rest 2 hours; serve at room temperature.

Chef's tip

The syrup is deliberately thinner than pantua's — ledikeni should taste light, not cloying.

Cook it with your pantry → Share this page: /dish/30101

Watch how it's made