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Best Easy Ledikeni Recipe

Name: Best Easy Ledikeni Recipe
Total time: 60 min
Yield: 90 g
Ingredients: Chhena (fresh paneer) 1 cup; Khoya (milk solids) 1 cup; All-purpose flour 2 tbsp; Baking powder 0.5 tsp; Ghee 2 tbsp; Vegetable oil 2 cup; Sugar 1.5 cup; Water 2 cup; Cardamom pods 3 pieces; Rose water 1 tsp

Ledikeni is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.

Cook 60 min Difficulty NORMAL 270 kcal

#indian dessert #bengali sweets #paneer recipes #soaked sweets

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Ingredients

Main ingredients

Chhena (fresh paneer) 1 cup
Khoya (milk solids) 1 cup
All-purpose flour 2 tbsp
Baking powder 0.5 tsp
Ghee 2 tbsp
Vegetable oil 2 cup

Seasonings/Sauce

Sugar 1.5 cup
Water 2 cup
Cardamom pods 3 pieces
Rose water 1 tsp

Nutrition summary

Carbohydrates 39 g 58%

Protein 7 g 10%

Fat 9 g 30%

Serving size 90g

Cooking steps

1

Crumble chhena until smooth and combine with khoya in a mixing bowl; knead gently for 5–7 minutes for a soft, cohesive dough.
2

Add all-purpose flour and baking powder, then ghee; mix and knead until everything is uniformly blended, ensuring no dry patches remain.
3

Portion the dough into 10–12 small oval balls, shaping gently to avoid cracks and keeping size even for even frying.
4

Heat vegetable oil in a deep pan on medium-low; gently fry the dough balls in batches, stirring continuously for even browning. Maintain medium-low heat to prevent overbrowning or undercooking the centers.
5

Meanwhile, prepare the syrup: Boil sugar, water, and cardamom pods for 8–10 minutes to form a light syrup. Turn off heat and stir in rose water.
6

As soon as the fried Ledikeni balls are golden and crisp, remove with a slotted spoon and place them directly into the warm syrup. Let them soak for at least 1 hour to absorb the syrup fully.
7

Serve Ledikeni at room temperature, allowing excess syrup to drip off for a perfect sticky-sweet finish.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining element of Ledikeni is fresh chhena (paneer), which contributes a creamy texture and authentic dairy richness. Combined with khoya and a soft, kneaded dough, it forms the core of this Bengali classic.

Q. Which cooking step is critical for best texture?

Maintaining medium-low heat during frying is essential. This ensures the Ledikeni balls cook through evenly without overbrowning the exterior or leaving the centers raw, resulting in a delicate, spongy texture.

Q. How do I prevent the Ledikeni from turning flat or hard?

Careful kneading of the dough until smooth and shaping without cracks is key. Also, avoid high frying temperatures, as rapid browning can make the Ledikeni dense or tough.

Q. How many calories and carbs does each serving have?

Each 90g serving of Ledikeni provides about 270 kcal, with approximately 39g carbohydrates, 7g protein, and 9g fat—making carbs the major calorie source in this dessert.

Q. Which ingredient adds fragrance to the syrup?

Cardamom pods are simmered with sugar and water to infuse aroma, and rose water is added at the end for a classic floral finish, both signature to Ledikeni's syrup.

Best Easy Ledikeni Recipe

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