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.
Heavy bottom pan
½cupjaggerygrated or roughly chopped
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!
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.
Full recipe: https://theyummydelights.com/peanut-ladoo-recipe/