This Peanut ladoo recipe with jaggery, a quick and easy recipe, ready in 20 minutes, uses only roasted peanuts and jaggery and is made without ghee or sugar. Vegan and gluten-free.
Peanut ladoo, also known as groundnut ladoo or shengdana ladoo, are made with roasted peanuts and jaggery. You can roll out these ladoos in minutes. They’re so tasty, you won’t be able to stop at just one.
This peanut ladoo with jaggery is perfect for Diwali, Holi, or any festive occasion. Pack them for kids, keep them ready for festivals, or just munch on one after a meal. Similar ladoo recipes that you may like are the moong dal ladoo recipe with jaggery, besan ladoo, and rava ladoo with sugar syrup.
This Peanut Ladoo Recipe is a Keeper!
This Peanut Ladoo Recipe with Jaggery is one sweet I always keep ready at home. All you need are roasted peanuts and jaggery, and they come together in no time.
I like adding a pinch of cardamom, and sometimes a few roasted cashews or sesame seeds for extra crunch. They make the ladoos even more fun to munch.
They're sweet, nutty, and hold their shape perfectly. No ghee or oil needed.
- Preeti Nayak
Quick Look At Peanut Ladoo With Jaggery Recipe
- Prep + Cook: Just 20 minutes
- Servings: 8 ladoos perfect for snacking!
- Ingredients: Peanuts, jaggery, and a pinch of cardamom
- Difficulty: Super easy, even beginners can make it
- Taste: Nutty, sweet, and melts in your mouth.
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Ingredients Notes
This 3-ingredient peanut ladoo recipe is an easy-to-make sweet recipe. The best part is you don't need any ghee for making these ladoos. The peanuts release enough natural oil to hold the ladoos together.
- Peanuts: Use good-quality peanuts for making this ladoo recipe. Check the peanuts; if they have holes or black spots, discard them. Short on time? Store-bought unsalted roasted peanuts work just fine.
- Jaggery: I have used organic jaggery. The same we used to make Goan nevryo and til ladoo with jaggery. Make sure the jaggery is clean and free of impurities. If there are any, melt the jaggery on low heat and strain it through a fine sieve. You can also use boora or tagar to make these ladoos.
- Cardamom powder: Cardamom powder adds a beautiful aroma to sweets. If you do not have cardamom powder, add 2 cardamom pods while grinding the peanuts. You can skip the addition of cardamom if you do not have it. These groundnut ladoo will taste equally delicious without it.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
How to make Peanut Ladoo with Jaggery
Step 1: Heat a heavy-bottomed pan over low to medium heat. Dry roast the peanuts, stirring continuously, until they start to pop and you see a few black spots. Remove them to a plate to cool down.
Tip: Taste a few. If they still taste raw, roast a little longer.
Step 2: Rub the peanuts between your palms to remove the skins. Doing it in small batches won't take longer than 5 minutes.
Step 3: Transfer the roasted peanuts to a mixer or grinder jar. Add grated jaggery and cardamom powder.
Step 4: Grind this peanut jaggery mixture to either a coarse or fine powder. I like it fine for soft, melt-in-the-mouth ladoos.
Tip: Grind in short bursts (15 20 seconds), giving breaks in between. This prevents the peanuts from releasing too much oil.
Step 5: Pour the mixture onto a plate. Take a small portion of the mixture and roll it into a round ball.
Step 6: Peanut ladoo with jaggery are ready. Enjoy.
Recipe Tips
- Roast peanuts on low to medium heat. If you roast them on high heat, the peanuts may brown quickly on the outside but remain raw inside, giving your ladoos a raw peanut taste.
- Be careful not to over-roast peanuts, as that can make them bitter.
- Do not grind the peanuts with jaggery while they are hot or warm, as this will turn them into an oily paste. I have made this mistake many times. Make sure the peanuts are completely cooled to room temperature before grinding.
- Grind the roasted peanuts in short bursts, like about 15 seconds at a time, then pause. This prevents the peanuts from releasing too much oil. You can grind them coarse or fine, depending on your preference. I like to grind them fine for soft, melt-in-the-mouth ladoos.
- Adjust the quantity of jaggery according to your taste.
Recipe FAQs
First, let the roasted peanuts cool to room temperature before grinding, or they’ll release oil and make the ladoo mixture oily or greasy. Now, pulse slowly for a short time. Over-grinding peanuts also releases excess oil.
Yes, you can. Cardamom powder adds a nice aroma to Indian sweets. You can skip them. They will still taste good.
Yes, you can. Please make sure they are unsalted roasted peanuts.
Store peanut jaggery ladoos in an airtight container. At room temperature, they stay fresh for a week. But they are so delicious that they never last that long. For longer storage, place them in an airtight container for 2 weeks.
Other Ladoo Recipes To Try!
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Recipe Card
Peanut Ladoo Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
- 1 cup raw peanuts
- ½ cup jaggery grated or roughly chopped
- ½ teaspoon cardamom powder
Instructions
Roasting the Peanuts
- Heat a heavy-bottomed pan over low to medium heat. Add the peanuts. Dry roast them, stirring continuously, until they start to pop and you see a few black spots.1 cup raw peanuts
- Let the peanuts cool a bit, then taste a few. If they still taste raw, roast a little longer. Once done, transfer them to a plate and let them cool completely to room temperature.
- Rub the peanuts between your palms to remove the skins.
Making Peanut Ladoo with Jaggery
- Transfer the peanuts to a mixer or grinder jar. Add grated jaggery and cardamom powder. Grind to either a coarse or fine powder. I like it fine for soft, melt-in-the-mouth ladoos.½ cup jaggery, ½ teaspoon cardamom powder
- Tip: Grind in short bursts (15-20 seconds), giving breaks in between. This prevents the peanuts from releasing too much oil.
- Transfer the mixture to a plate. Take a small portion of the mixture and roll it into a round ball. Store them in an airtight container. Enjoy.
Video
Notes
- Roast peanuts on low-medium heat to avoid a raw taste. Don't over-roast.
- Let peanuts cool completely before grinding with jaggery to prevent an oily paste.
- Grind in short bursts. Coarse or fine as preferred. I like fine for soft ladoos.
- Adjust the jaggery quantity to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raj
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