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Balaram Dey Street Dutta Barir Ledikeni

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert


  • 200 g homemade chhana
  • 200 g khoya or milk solids
  • 30 g arrowroot powder
  • 30 g plain flour
  • 1/2 cup ghee
  • oil for frying
  • 2.5 cups sugar
  • 3 cups water


For the thin sugar syrup

  • Take 1 cup of sugar and 1.5 cup of water water in a pan. Heat over a medium flame till the sugar dissolves completely. Stir occasionally, some 8-10 mins.

For the thick sugar syrup

  • Take 1.5 cup of sugar and 1.5cup of water water in a pan. Heat over a medium flame till the sugar dissolves completely. Stir occasionally till the syrup is sticky, close to half a string consistency.

For the Ledikeni

  • Place the chhana on a flat surface and knead it with the heel of your palm. About 4-5 minutes.
  • Now add the crumbled khoya, arrowroot powder and plain flour to the chhana, mix well and continue to knead for another 7 minutes or so till the khoya is almost incorporated into the chhana.
  • Tear small portions off the chhana and khoya dough and make oblong shaped balls with the help of your palm. Keep aside.
  • Recipe calls for frying only in ghee, I have taken the liberty to add half a cup of ghee to my frying oil.
  • Heat the oil -ghee mix over a low flame till just warm. (Take care to not over-heat the oil. If the oil is very hot, the outside of the ledikeni shall brown very quickly while the inside shall remain uncooked.)
  • Fry the dough balls gently over a low flame till they fluff up and gradually rise to the surface. Continue frying till golden brown on all sides. It takes 20-25 odd minutes to fry a batch. Keep aside the ledikeni over a kitchen towel.
  • Allow the oil to cool before proceeding to fry the next batch.
  • Warm the thin sugar syrup. Add the fried ledikeni to the sugar syrup, allow to soak for 2 odd hours.
  • Now warm the thick sugar syrup. Remove the ledikeni from the thin syrup and add them to the thick syrup, again allowing them to soak for 2 odd hours. Serve.