Peanut Ladoo With Jaggery
This Peanut ladoo with jaggery recipe is quick and easy to make, ready in 20 minutes, uses only three ingredients, and is made without ghee or sugar. These protein-rich sweet balls are tasty, tastes delicious, and perfect as a snack or festive treat. No ghee needed. Step by step tutorial with photos and a recipe video.
Servings: 8 ladoos
Calories: 157kcal
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
Calories: 157kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 137mg | Fiber: 2g | Sugar: 13g | Calcium: 24mg | Iron: 1mg