Peanut Jaggery Ladoo – Shengdana Laddu
Peanut Jaggery Ladoo is a delicious, protein rich, and amazing tasting sweet dish. This sweet delicacy is called as shengdana laddu in Maharashtra. It is a very easy and quick fasting recipe.
The bite sized peanut jaggery ladoo is perfect as a quick snack or for offering God for prasad. These nutritious energy balls are made with 4 ingredients. The nutty flavored roasted aromatic peanuts, jaggery, ghee, and flavorful cardamom powder.
I usually store roasted and peeled peanuts like most households in India. They can be a great snack to munch on, to make dry peanut chutney, or can be used for day to day cooking by roughly grinding them. Roughly ground peanuts are called “Danyache Kut” or roasted peanut powder in Maharashtra.
The longest procedure in making these ladoos is to roast and peel them. If you have some roasted peanuts on hand, you can make these peanut jaggery ladoos in jiffy!
Raw peanuts are roasted until they release the nutty aroma on medium low heat. If the peanuts are quickly roasted on high heat, they will leave a burnt smell, stay raw from the inside, and taste bitter. Roasting them to perfection makes the ladoo with rich nutty flavors and simply heavenly.
Using good quality jaggery is very important. Try to use the darker variety of jaggery, I was having a lighter yellow colored jaggery on hand. It gives amazing taste and color to the peanut jaggery ladoo. Chopping or shredding the jaggery is very important. Do not use jaggery powder as it will not give that much stickiness to bind the ladoos.
Table of Contents
Ingredients
Peanut Jaggery Ladoo Step By Step Recipe
In a pan, add peanuts and roast them on a medium low heat for about 15 minutes, stirring continuously until they release the nutty aroma.
Transfer them to a plate and let them cool down slightly.
Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them. Mix the jaggery with the peanuts.
Transfer the mixture to a blender jar or food processor. Pulse to mix the mixture 12-15 times.
Once all the ingredients are mixed together. Transfer the mixture to a large mixing bowl.
Add some cardamom powder and melted ghee.
Knead the mixture with your fingers so oil will release from the peanut jaggery mixture. It will help bind the ladoos while rolling them.
Take about 2 tbsp of mixture and start pressing the mixture with your palm and fingers. Roll the mixture with the help of both the palms and shape into a smooth round ball.
Repeat the same steps with the remaining mixture and form ladoos.
Keep the ladoos on a plate to air dry them and store in the container.
Tips For Making Peanut Jaggery Ladoo
- Roasting the peanuts on medium-low heat for deliciously tasting ladoos is very important.
- Let the roasted peanuts come to room temperature before adding the jaggery and cardamom powder.
- Everything will come together quickly while pulsing them if you cut the jaggery into small pieces.
- Ghee adds some moisture and a lot of shine and helps in binding the ladoos, so don’t skip it.
- Massage the mixture very well with your palms and fingers to release oil from the ingredients.
- Buy a good quality of jaggery. If your jaggery is dry it will not help to bind the mixture well together to form a ladoo shape.
- If you feel the mixture is dry and will not be able to shape the ladoo then add some more ghee in the mixture.
- Still unable to bind the ladoos then heat the mixture on low heat for about 3-4 minutes on a stovetop and quickly bind the ladoos. You can heat the mixture in 2-3 batches in the microwave for 30 seconds and form the ladoos.
Variations
- Adjust the sweetness according to your taste by increasing or decreasing the jaggery quantity.
- You can add some roasted desiccated coconut if you wish.
- Adjust the ghee quantity for forming the round shape of peanut jaggery ladoo.
- Add ready-made unsalted peanuts in the recipe to save some time and effort.
- You can add some roasted nuts like almonds and pistachios in the recipe before pulsing the ingredients.
- To make it vegan friendly, skip adding the ghee in the recipe.
How To Store Peanut Jaggery Ladoo?
Peanut jaggery ladoos can be stored at room temperature for a month in an airtight container. Make sure to keep them in a dry place and away from the moisture.
Other Fasting Recipes
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Recipe Card
Peanut Jaggery Ladoo – Shengdana Laddu
Ingredients
- 2 cup Peanuts raw
- 1.5 cup Jaggery chopped/shredded
- 1 tbsp Ghee melted
- 1 tsp Cardamom powder
Instructions
- In a pan, add peanuts and roast them on a medium low heat for about 15 minutes, stirring continuously until they release the nutty aroma.
- Transfer them to a plate and let them cool down slightly.
- Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them. Mix the jaggery with the peanuts.
- Transfer the mixture to a blender jar or food processor. Pulse to mix the mixture 12-15 times.
- Once all the ingredients are mixed together. Transfer the mixture to a large mixing bowl.
- Add some cardamom powder and melted ghee.
- Knead the mixture with your fingers so oil will release from the peanut jaggery mixture. It will help bind the ladoos while rolling them.
- Take about 2 tbsp of mixture and start pressing the mixture with your palm and fingers. Roll the mixture with the help of both the palms and shape into a smooth round ball.
- Repeat the same steps with the remaining mixture and form ladoos.
- Keep the ladoos on a plate to air dry them and store in the container.
Notes
- Roasting the peanuts on medium-low heat for deliciously tasting ladoos is very important.
- Let the roasted peanuts come to room temperature before adding the jaggery and cardamom powder.
- Everything will come together quickly while pulsing them if you cut the jaggery into small pieces.
- Ghee adds some moisture and a lot of shine and helps in binding the ladoos, so don’t skip it.
- Massage the mixture very well with your palms and fingers to release oil from the ingredients.
- Buy a good quality of jaggery. If your jaggery is dry it will not help to bind the mixture well together to form a ladoo shape.
- If you feel the mixture is dry and will not be able to shape the ladoo then add some more ghee in the mixture.
- Still unable to bind the ladoos then heat the mixture on low heat for about 3-4 minutes on a stovetop and quickly bind the ladoos. You can heat the mixture in 2-3 batches in the microwave for 30 seconds and form the ladoos.
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