Peanut Ladoo
Nutritious and delicious Peanut Ladoo recipe made with 4 main ingredients! It takes only 20 minutes to make. These wholesome ladoos are perfect for the winter months.
About Peanut Ladoo Recipe
- Flavor: Nutty, sweet with a hint of cardamom and ginger (sonth).
- Texture: Soft and slightly crumbly, yet it holds its shape perfectly. Each bite gives a melt-in-the-mouth feel.
Peanut ladoo is more than just a sweet treat; it’s a part of Indian tradition, especially during the winter months. These ladoos are often made to provide warmth and energy when the weather gets chilly.
They’re also prepared during festivals like Makar Sankranti. They’re not only delicious but also carry the goodness of natural ingredient.
There are many ways to make peanut ladoo. Some use just peanuts and jaggery. I’ve added a small amount of sesame seeds for extra texture. To enhance the flavor, I’ve also added cardamom powder and dry ginger powder (sonth).
Healthy Snack: These protein-packed peanut ladoo make a great snack for all age-groups and perfect for any time of the day. They’re great for kids’ lunchboxes (if peanuts are allowed) or as an after-school treat.
Ingredient Notes
Here is the pic of the ingredients you’ll need to make these peanut ladoo recipe.
Step By Step Photos (With Tips)
- Roast Peanuts:
- Stovetop: Dry roast the peanuts on medium heat, stirring constantly, until they develop light golden spots and become aromatic.
- Oven: Roast at 350°F (180°C) for about 15 minutes, stirring halfway through.
- Once roasted, remove them to a plate. If your peanuts have skin, remove the skin while they are warm. To skip this step, start with skinless peanuts.
Don’t over-roast the peanuts as it can make them bitter. Properly roasted peanuts enhance their flavor.
- Roast Sesame seeds:
- Dry roast the sesame seeds on medium-low heat, stirring constantly. They will start to splutter and may fly out of the pan as they roast. You’ll also smell the nutty aroma of roasted sesame seeds.
- Once roasted, remove them to the same plate with peanuts and let everything cool down completely.
- Make Peanut Ladoo Mixture in Food Processor:
- Add roasted peanuts, sesame seeds, cardamom powder, and ginger powder to the food processor jar.
- Pulse until you get a coarse powder with no big chunks. Do not over process otherwise oil from nuts starts to separate and it turns into peanut butter.
- Add jaggery and ghee (start with a little and add more if needed). Blend again until the mixture comes together like dough.
- When you pinch it with your palm, it should hold together.
Tips:
– Grinding consistency: When grinding the peanuts and sesame seeds, make sure to leave it slightly coarse for better texture. Avoid turning it into a fine powder.
– Grind in pulse mode: When grinding the peanuts and sesame seeds, use the pulse mode. This prevents the peanuts from releasing too much oil and ensures a coarse texture. Avoid grinding continuously in one go.
– Amount of ghee: Make sure to keep the mixture moist. If the mixture feels too dry, add a little more ghee.
- Shape into Ladoo:
- Lightly grease your palms with ghee.
- Take small portions of the mixture and shape them into round ladoos.
- Let peanut ladoo set for a few hours to firm up before serving.
Storage: Store the peanut ladoo in an airtight container at room temperature for up to a week or in the fridge for longer shelf life.
Check Out Other Winter Ladoo Recipes
- Bajra Ladoo (Kuler)
- Gond ke laddu
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Peanut Ladoo Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Peanuts, Skinless
- ¼ cup Sesame seeds
- ½ teaspoon Cardamom powder
- ½ teaspoon Dry ginger powder (sonth or saunth)
- ½ cup Jaggery (Gur), grated Kolhapuri or Jaggery powder
- 1 tablespoon Ghee (clarified butter)
Instructions
- Dry roast the peanuts on medium heat, stirring constantly, until they develop light golden spots and become aromatic. Or Oven Method: Roast at 350°F (180°C) for about 15 minutes, stirring halfway through.
- Once roasted, remove them to a plate. If your peanuts have skin, remove the skin while they are warm. To skip this step, start with skinless peanuts.
- Dry roast the sesame seeds on medium-low heat, stirring constantly. They will start to splutter and may fly out of the pan as they roast. You’ll also smell the nutty aroma of roasted sesame seeds.
- Once roasted, remove them to the same plate with peanuts and let everything cool down completely.
- Add roasted peanuts, sesame seeds, cardamom powder, and ginger powder to the food processor jar.
- Pulse until you get a coarse powder with no big chunks. Do not over process otherwise oil from nuts starts to separate and it turns into peanut butter.
- Add jaggery and ghee (start with a little and add more if needed). Blend again until the mixture comes together like dough.
- When you pinch it with your palm, it should hold together.
- Lightly grease your palms with ghee. Take small portions of the mixture and shape them into round ladoos.
- Let peanut ladoo set for a few hours to firm up before serving.
Notes
- Roasting Peanuts: Don’t over-roast the peanuts as it can make them bitter. Properly roasted peanuts enhance their flavor.
- Grinding consistency: When grinding the peanuts and sesame seeds, make sure to leave it slightly coarse for better texture. Avoid turning it into a fine powder.
- Grind in pulse mode: When grinding the peanuts and sesame seeds, use the pulse mode. This prevents the peanuts from releasing too much oil and ensures a coarse texture. Avoid grinding continuously in one go.
- Amount of ghee: Make sure to keep the mixture moist. If the mixture feels too dry, add a little more ghee.
