Peanut ladoo recipe with step-by-step photos and a video. These quick and easy peanut laddus are ready in 20 minutes, use only three ingredients, and need no ghee or sugar, making them vegan and gluten-free.
These Peanut ladoos, also known as groundnut ladoo or shengdana ladoo are soft and melt in the mouth. They taste delicious. It's so good, you should try this ladoo recipe.
Traditional Indian sweets are made mostly with Ghee (Clarified butter) and Sugar. But this peanut jaggery ladoo is made without ghee and sugar. They are not only tasty but nutritious too. Similar ladoo recipes that you may like are Moong Dal Ladoo, Besan Ladoo, and Rava Ladoo.
About this Peanut Ladoo with Jaggery (Groundnut Ladoo)
This is a 3-ingredient peanut ladoo recipe made with peanuts (also known as groundnut, shengdana, or mungfali), jaggery, and cardamom powder.
Unlike other ladoo recipes, we do not need ghee to bind/shape these ladoos. The oil in peanuts is sufficient for shaping the groundnut ladoos.
This peanut ladoo recipe with jaggery is a no-fail recipe. Even if you have never made laddus, you can make them easily.
All you have to do is roast peanuts, add jaggery, and grind them. Now you can start shaping the peanut ladoo. Easy-to-make sweet recipe for Diwali or Holi. You can make it ahead of time. Store it in an airtight container. Stays good for a week at room temperature.
If you like this recipe, you may be interested in these other amazing Indian Sweet recipes:
Ingredients Needed
- Peanuts - Use good-quality peanuts for making the peanut ladoo recipe. Check the peanuts; if they have holes or black spots, discard them.
- Jaggery - I have used organic jaggery. Make sure the jaggery is clean and there are no impurities in it.
- Cardamom powder - Cardamom powder adds a beautiful aroma to sweets. If you do not have cardamom powder, add cardamom 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.
How to make Peanut Ladoo Recipe (Step by step instructions with photos)
Roast Peanuts
- Heat a heavy-bottomed pan over low to medium heat. Add the peanuts.
- Dry roast the peanuts, stirring continuously, until it start to pop up and gets some black spots on them. (image 1)
- Let it cool, taste a few peanuts. Check whether you get a raw taste or it is crunchy. If raw, roast it for a few more minutes.
- Remove from heat. Let it cool down to room temperature.
- Rub the peanuts between your palms to remove their skin. (image 2)
Making Peanut Ladoos with Jaggery
- Transfer it to a mixer/grinder jar. Add grated jaggery and cardamom powder. Grind it to either a fine or a coarse powder. I like to grind to a fine powder. (images 3 and 4)
- Grind it for 15-20 seconds, then stop. Again grind. Giving breaks while grinding is important, otherwise the peanuts will release oil.
- Transfer the mixture to a plate. (image 5)
- Immediately start shaping the laddus. (image 6)
- Take out a small portion from the mixture & make a round ball. Similarly, shape the other ladoos.
- Peanut ladoos are ready. Enjoy!
Tips to make the Best Peanut Ladoo
- Roasting peanuts on low to medium heat is important. If you roast the peanuts on high heat then the peanuts will get browned quickly on the outer surface but will remain uncooked from inside. You will get a raw smell of peanuts in ladoos.
- Roast the peanuts on low-medium heat stirring frequently until you see some black spots appearing on them. The peanuts will begin to pop and the outer skin starts to come out.
- You can taste the peanuts to check whether you get any raw taste or it is crunchy. Let it cool down before you taste it. If it is raw, roast it for some more time.
- Be careful, do not over-roast the peanuts. It may taste bitter.
- Do not grind the peanuts with jaggery when the peanuts are hot or warm. You will end up getting an oily paste. Grind peanuts only when they are completely cooled to room temperature.
- Grind peanuts for 15 seconds then stop. Again grind for a few pulses. Giving breaks while grinding is important. If you grind peanuts continuously without breaks, the peanuts will release oil.
- You can grind the peanuts coarse if you want to. I like to grind it fine. It makes soft melt-in-the-mouth ladoos.
- You can increase or decrease the quantity of jaggery as per your preference.
- You can add raisins or cashews while making the ladoos. Just fry the cashews in 1 teaspoon of ghee and then add it to the peanut jaggery mixture while shaping the laddus.
Groundnut Ladoo Variations
- Add some chopped nuts like cashews or almonds. Roast it in little ghee before adding them to the ladoos. They will add a nice crunch.
- Add some raisins or small roasted coconut pieces while shaping the laddus.
- You can add some roasted sesame seeds while shaping the peanut ladoos.
Frequently Asked Questions
First, let the 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 also releases excess oil.
Yes, you can. Cardamom powder adds the traditional flavor to Indian sweets. You can skip them. They will still taste good.
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Recipe Card
Easy Peanut Ladoo Recipe
Equipment
- 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 bottom pan over low to medium heat. Add the peanuts.
- Roast the peanuts, stirring continuously, until it starts to pop up and gets some black spots on them.
- Let it cool, taste a few peanuts. Check whether you get a raw taste or it is crunchy. If raw, roast it for few more minutes.
- Remove from heat. Let it cool down to room temperature.
- Rub the peanuts between your palms to remove its skin.
Making peanut ladoos with jaggery
- Transfer it to a grinder/mixer jar. Add grated jaggery and cardamom powder. Grind it to either fine or coarse powder. I like to grind to a fine powder.
- Grind it for 15-20 seconds then stop. Again grind. Giving breaks while grinding is important, otherwise the peanuts will release oil.
- Transfer the mixture to a plate. Immediately start shaping the ladoos.
- Take out a small portion from the mixture & make round ball. Similarly, shape the other ladoos.
- Peanut ladoos are ready. Enjoy!
Video
Notes
- Roast peanuts on low-medium heat is important. If you roast the peanuts on high heat then the peanuts will get browned quickly on the outer surface but will remain uncooked from inside. You will get a raw smell of peanuts in ladoos.
- Roast the peanuts on low-medium heat stirring frequently until you see some black spots appearing on them. The peanuts will begin to pop and the outer skin starts to come out.
- You can taste the peanuts to check whether you get any raw taste or it is crunchy. Let it cool down before you taste it. If it is raw, roast it for some more time.
- Be careful, do not over-roast the peanuts. It may taste bitter.
- Do not grind the peanuts with jaggery when the peanuts are hot or warm. You will end up getting an oily paste. Grind peanuts only when they are completely cooled to room temperature.
- Grind peanuts for 15 seconds then stop. Again grind for a few pulses. Giving breaks while grinding is important. If you grind peanuts continuously without breaks, the peanuts will release oil.
- You can grind the peanuts coarse if you want to. I like to grind it fine. It makes soft melt-in-the-mouth ladoos.
- You can increase or decrease the quantity of jaggery as per your preference.
- You can add raisins while making the ladoos. You can also add cashews to it. Just fry the cashews in 1 teaspoon of ghee and then add it to the peanut jaggery mixture while shaping the ladoos.
- Storage Suggestions: Transfer the peanut ladoos to an airtight container. It stays good for a week at room temperature. For a longer shelf life, you can store it in the refrigerator. It stays good for 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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