Peanut Ladoo Recipe | Peanut Laddu Recipe

Peanut Ladoo Recipe | Peanut Laddu Recipe with stepwise pics, a sweet with just 2 ingredients, that too no stovetop cooking and can be prepared within 15 minutes itself, interesting isn’t it ?. If you have roasted peanuts in hand, it makes your work simpler, as we need not go near the stove for roasting the peanuts. This peanut ladoo recipe is a protein-rich and healthy – calorie-free sweet indulgence, as we don’t use ghee or sugar. Many of you have the doubt, how the ladoo holds the shape without any cooking? The moisture from the jaggery and the oil released from the peanuts while grinding is enough for making this peanut laddu recipe.

If interested check out my other Peanut Recipes 

• Masala Peanuts
• Peanut Chat
• Peanut Chutney
• Peanut Sundal
• Peanut Rice

Peanut Laddu Recipe

Peanut Ladoo Recipe | Peanut Laddu Recipe

Priya Santhamohan

Peanut Ladoo Recipe / Peanut Laddu Recipe is sweet with just 2 ingredients, that too no stove top cooking and can be prepared within 15 minutes itself.

5 from 1 vote

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Cook Time 15 mins

Total Time 15 mins

Course Sweet

Cuisine Indian

Servings 12 Ladoo

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Roasted Peanuts
• 3/4 Cup Jaggery Grated
• 1/4 tsp Cardamom Powder
• 1 tsp Ghee Optional Link for ghee

Instructions

 

• Measure and keep all the ingredients ready. I had roasted peanuts in hand, so used it directly. For roasting peanuts, have a look at my kadalai urundai link. If needed only, remove the skin from the peanuts, as there will be no difference in taste with the skin, but I removed it. Also grate the jaggery and check it once whether there is some impurities. If any pick and discard it. To a mixer/blender, add the roasted peanuts.
• Grind the peanuts to a little coarse powder, in pulse mode in your mixer, as continuous grinding, turns it to a paste. Don't grind it in one stretch, else the peanuts start releasing oil. Add the grated jaggery to the mixer and grind it once. To a wide bowl, transfer the grinded peanut - jaggery mixture and add cardamom powder.
• Combine everything well, and pinch a portion of the mixture.
• Make small balls of equal sizes and roll it tightly. For ghee flavour, little ghee can be greased in your hands, it helps in binding, but there is no need as the moisture in the jaggery is enough.

  Try this peanut ladoo recipe for this Karthigai Deepam.

Notes

Tips for Peanut Laddu Recipe

1. While roasting peanuts, be sure not to burn it, otherwise, the Peanut Ladoo Recipe tastes bitter.

2. Also roast the peanuts until the raw smell leaves completely.

3. If needed only, remove the skin in the peanuts. With the skin, there will not be much difference in taste.

4. Use good quality and pure jaggery only. As we do not melt the jaggery or filter it, there is a chance of impurities inside, if any pick and discard it.

5. Do not grind the peanuts in one stretch (pulse mode is ok), else it turns into a paste and becomes peanut butter.

6. If using whole cardamoms (2 or 3), grind it along with the peanuts.

7. For more flavor, 1 tsp of ghee can be added to the mixture for this peanut ladoo recipe.

8. For richness, ghee roasted cashews, raisins, or almonds can be used.

9. If you prefer little crunchy ladoo, 1/4 cup of roasted and powdered poha can be added to the peanut mixture. But adjust the sweetness.

10. Furthermore, for more sweetness, jaggery quantity can be increased to 1 cup.

11. The shelf life of this Peanut Laddu Recipe is 10 days when kept outside.

Keyword Peanut Laddu Recipe, Peanut Ladoo recipe

Peanut Ladoo Recipe

Method for Peanut Ladoo Recipe

1. Measure and keep all the ingredients ready. I had roasted peanuts in hand, so used it directly. For roasting peanuts, have a look at my kadalai urundai link. If needed only, remove the skin from the peanuts, as there will be no difference in taste with the skin, but I removed it. Also grate the jaggery and check it once whether there is some impurities. If any pick and discard it. To a mixer/blender, add the roasted peanuts.

2. Grind the peanuts to a little coarse powder, in pulse mode in your mixer, as continuous grinding, turns it to a paste. Don’t grind it in one stretch, else the peanuts start releasing oil. Add the grated jaggery to the mixer and grind it once. To a wide bowl, transfer the grinded peanut – jaggery mixture and add cardamom powder.

3. Combine everything well, and pinch a portion of the mixture.

4. Make small balls of equal sizes and roll it tightly. For ghee flavour, little ghee can be greased in your hands, it helps in binding, but there is no need as the moisture in the jaggery is enough.

Try this Peanut Ladoo Recipe for this Karthigai Deepam festival.

Peanut Ladoo Recipe