Ledikeni Recipe
Ledikeni Recipe – A Sweet Treat with a Rich Legacy What is Ledikeni? If you’ve ever had Bengali sweets, you know they are pure magic. But among the well-known rosogollas and sandesh, Ledikeni holds a special place. This deep-fried, syrup-soaked delicacy has a spongy yet firm texture that melts in your mouth with every bite. Named after Lady Canning, the wife of the British Governor-General of India, this sweet was first created as a tribute during the colonial era—and it’s been a favorite in Bengali households ever since. Let’s dive into making authentic Ledikeni at home. With a few simple ingredients and the right technique, you can recreate this classic without a hassle.
ingredients serve
Ingredients for Ledikeni Recipe
- 62.50 g Paneer-
- 1/2 Tbsp Suji/Semolina -
- 1/2 Tbsp Powdered sugar –
- 1/4 Tbsp All-purpose flour / Maida -
- 0.35 g Baking Soda / Meetha Soda -
- 0.71 g Cardamom Powder-
- 1/2 Cups 🥛SUGAR -
- 1 Cups Water-
- 3/4 Pieces Green cardamoms-
- 3/4 Drop Rose Water-
Directions: Ledikeni Recipe
- STEP 1.Crumble the fresh chhena and knead it with your palms until it turns into a smooth, non-grainy dough. Add semolina, flour, baking soda, powdered sugar, and cardamom powder. Knead gently for 5-7 minutes. Shape the dough into small, elongated cylinders—this is the traditional form of Ledikeni.
- STEP 2.In a deep pan, dissolve sugar in water and bring it to a boil. Add cardamoms for aroma. Let the syrup simmer for 5-6 minutes until slightly sticky. Turn off the heat and add rose water for a delicate fragrance.
- STEP 3.Heat ghee or oil in a pan over medium-low heat. Gently slide in the dough pieces and fry until golden brown. Keep stirring so they brown evenly. Once fried, immediately transfer them into the warm sugar syrup. Let them soak for at least 2-3 hours for maximum juiciness.
Frequently asked questions
How do I make my Ledikeni extra spongy?
For the softest texture, knead the chhena thoroughly until completely smooth. Also, frying on low heat ensures an evenly cooked center. If your Ledikenis are turning out hard, you might be over-kneading the dough or frying them at high heat.
Can I make Ledikeni without maida (all-purpose flour)?
Yes! You can substitute maida with arrowroot flour or cornstarch to maintain structure while keeping it gluten-free.
What’s the difference between Ledikeni and Gulab Jamun?
Although both are fried and soaked in syrup, Ledikeni is chhena-based, making it lighter and spongier, while Gulab Jamun is made with khoya, resulting in a richer, denser texture.
value
Current Totals
- Fat34g
- Protein17g
- Carbs89g
- Fiber3g
MacroNutrients
- Carbs89g
- Protein17g
- Fiber3g
Fats
- Fat34g
Vitamins & Minerals
- Calcium323mg
- Iron3mg
- Vitamin A3mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9101mcg
- Vitamin B12< 1mcg
- Vitamin C0mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium36mg
- Manganese< 1mg
- Phosphorus298mg
- Selenium25mcg
- Zinc2mg