Peanut Ladoo

November 29, 2020

#recipes 🌮

Hey there! How are you? Hope you are in pink of your health.

"Stressed is desserts spelt backwards." So here I am with a simple recipe which fills our tummies. Peanut ladoo is a two-ingredient recipe which takes less than 20 minutes in preparation and lasts for at least 1 week when stored in an airtight container and refrigerated.

Well, this recipe reminds me of my hostel days wherein my mother used to roast some peanuts put them in an airtight container along with some pieces of jaggery and used to send it to me. we used to have a quick healthy snack soon after our college gets over.


What do we need ?


Roasted peanuts - 1 cup

Grated jaggery - 1/2 cup


Tip: While buying jaggery from supermarket scrape a little and taste it in order to make sure it isn't salty.

How do we do it ?


Firstly take one cup of peanuts and dry roast them in a pan on medium flame.


Keep stirring the peanuts at regular intervals. When tiny black spots start to appear, take one out of the pan and taste them. You should not feel any bit of rawness while tasting

When the peanuts are perfectly roasted put the pan aside and leave it to cool in the room temperature

After that you must remove the skin of peanuts by taking some peanuts in your hands and rub them together. Blow out the skins and transfer them into a mixer

Now add 1/2 cup of grated or crushed jaggery into the mixer and grind it together. Make sure you grind it for a few seconds and keep checking the consistency. Don't grind it for too long or else you'll end up having peanut butter. Grind till you achieve coarse consistency.

Great way to know whether your mixture is ready will be by taking some mixture in your hands and then press it. It is perfect when it holds shape without crumbling

Then shift the mixture into a bowl or a plate. Apply some ghee to your palms and start shaping the mixture into ladoos.

That's it our yummy peanut laddoos are ready! All set to go in.


Wasn't that easy?

© Satya Balla 2022
Made with by Aravind Balla