Peanut ladoo recipe with step-by-step photos & a video. These Peanut ladoos are made with 3 ingredients only – Peanuts, Jaggery, and Cardamom powder.
This is one of the easiest ladoo recipes that can be made in just 20 minutes. The best part is these ladoos are made without Ghee and sugar.
Most of the traditional Indian sweets are made with Ghee (Clarified butter) and Sugar. But this sweet with peanuts can be made without ghee and sugar.
These Peanut Ladoos are soft and melts in the mouth. They are not only healthy but tasty too.
My kids like them a lot and I make it more often. These peanut balls are healthy snacks for kids.
Table of Contents
About this Peanut Ladoos with Jaggery
This is a 3-ingredient peanut ladoo recipe made with peanuts (also known as groundnut or shengdana or mungfali), jaggery, and cardamom powder.
Unlike other ladoo recipes, we do not need ghee to make ladoos. The oil in peanuts is sufficient for shaping the ladoos.
This peanut ladoo with jaggery is a no-fail recipe. Even if you have never made ladoos, you can make them easily.
All you have to do is roast the peanuts, add jaggery, and grind them. Now you can start shaping the ladoos. Easy!
Follow the cooking tips and measurements for making ladoos. You are definitely going to love them.
Recipe features:
- Quick & easy to make.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make ahead recipe – You can make it ahead of time. Store it in an airtight container. Stays good for a week at room temperature.
- Healthy – Peanuts are a good source of healthy fats and protein. Jaggery also has many health benefits. It is an excellent source of Iron and prevents anemia. It aids in digestion too.
- Gluten free
- Vegan
Peanut Ladoo Ingredients
- Peanuts – Use good quality peanuts. 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. We are grating it and using it directly.
- 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 addition of cardamom if you do not have it. These ladoo will taste equally delicious without it.
Cooking tips:
- Roasting the peanuts on low-medium heat is important. If you roast the peanuts on high heat then the peanuts will get browned quickly on 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.
- Let the peanuts cool down to room temperature. Rub it between your palms to remove its skin. It may take some time.
- 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 it for 15 seconds then stop. Again grind. Giving breaks while grinding is important. If you grind it 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 make the ladoos. Or 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.
If you like this recipe, you may be interested in these other amazing Indian Sweet recipes:
How to make peanut ladoos
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. (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 few more minutes.
- Remove from heat. Let it cool down to room temperature.
- Rub the peanuts between your palms to remove its skin. (image 2)
Making peanut ladoos with jaggery
- Transfer it to a grinder/mixer 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. (image 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 plate. (image 5)
- Immediately start shaping the ladoos. (image 6)
- Take out a small portion from the mixture & make round ball. Similarly, shape the other ladoos.
- Peanut ladoos are ready. Enjoy!
Variations that you can make:
- Add some chopped cashews or almonds. Roast it in little ghee before adding them to the ladoos. They will add a nice crunch and are healthy.
- Add some raisins or small roasted coconut pieces while shaping the ladoos.
- You can add some roasted sesame seeds while shaping the peanut ladoos.
FAQs
Yes, no doubt peanuts and jaggery are good for you. Peanuts are rich in selenium, a good source of healthy fats and protein. On the other hand, jaggery is an excellent source of iron and aids in digestion. Both are rich in calcium that helps to strengthen bones. They also help to improve hemoglobin levels and prevent anemia.
Yes, even though peanuts are relatively high in calories, but the rich fiber and protein content in peanuts helps in increasing satiety. It makes you feel full for longer.
But remember to consume it in moderation and not in abundance.
Storage Suggestions:
- Transfer the peanut ladoos in an airtight container. It stays good for a week at room temperature.
- For longer shelf life, you can store it in the refrigerator. It stays good for 2 weeks.
Peanut ladoo recipe | Peanut ladoo with jaggery | Groundnut laddu | Shengdana ladoo
Equipment
- Heavy bottom pan
Ingredients
- 1 cup raw peanuts
- ½ cup jaggery grated or roughly chopped
- 1/2 tsp 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
- Roasting the 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 the peanuts. 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. If it is raw, roast it for some more time.
- Be careful do not over roast the peanuts. It may taste bitter.
- Let the peanuts cool down to room temperature. Rub it between the palms to remove the skin. It may take some time.
- Do not grind the peanuts with jaggery when the peanuts are hot or warm. You will end up getting oily paste. Grind peanuts only when they are completely cooled.
- Grind it for 15 seconds then stop. Again grind. Giving breaks while grinding is important. If you grind it 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. Or 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.
If you’ve tried this Peanut ladoo recipe or any other recipes on the website then do let us know how it turned out in the comments below. We love hearing from you!
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