Peanut Ladoo is made with peanuts and jaggery as main ingredients.It is very easy to make, tastes delicious and healthy too.This can be packed for kids snackbox too.Kids will love it as its soft and has a melt in the mouth texture.I love anything made with peanuts so kadalai urundai and this peanut ladoo are my favorite.
I have already posted kadalai mittai with jaggery syrup but this recipe is very simple and easy with no consistency checks.Just powder peanuts along with jaggery and shape them into balls, the only tedious task here is to remove the skin of peanuts.I have given a easy way to remove the skin .
Peanut Ladoo Recipe
Preparation Time:15 mins | Cooking Time : 15 mins | Makes:14
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Raw Peanuts – 1 cup
Powdered Jaggery – 3/4 cup
Cardamom powder – a generous pinch
Ghee – 2 tsp
Method:
- Measure 1 cup of raw peanuts, dry roast till nicely browned and the outer skin start to come out.
- Rub the peanuts with your hands and blow away the skin this is the easy way to remove the skin.Now take peanuts in a mixer and give a quick grind as fine as possible.It will be slightly coarse only.
- Now scrap the sides, add jaggery and then grind it again.
- Transfer this to a bowl, add cardamom powder and ghee.Mix well and break the lumps formed.
- Shape them into small balls.No need to grease all, as the oil in peanuts is just enough to hold together.
Serve as a snack.
My Notes:
- Ghee is added just for flavour.Even without ghee the ladoos hold together with oil in peanuts.
- Sweetness is just perfect but if you want more then add 1 cup of jaggery.
- If it hardens in the end for the last few balls then heat up the mixture for a minute, jaggery will melt ten you can make balls.
- If you want crunchy texture in your ladoo then grind it even more coarse.
We can use fired peanuts instead of raw ones?
What a coincidence ! I just posted kids peanut balls 😉 Happy first Karthigai Deepam to Gugu 🙂
Yes you can use fried peanuts too…
Sharmi, thank for a vellam recipe without vella pagu. I tried this first little, came out so nicely. As you mentioned in notes the coarse texture gave nice crunchy taste. Thank you for such a useful notes. Your photo's are always tempting to try the recipe. Your urundai's shape such a uniform & perfect ones.
tasty,nice
Hi Sharma, thanks for the recipe. True d this and is very tasty. What’s the shelf life for trips outside fridge and if kept in fridge? Please let me know, thanks 😊
It keeps well for 3-4 days in room temperature and for about a week in fridge
If i am keeping this in a sir tight container, how long it will stay???
2 to 3 days max