A sweet with just 2 ingredients, that too no stove top cooking and can be prepared within 15 minutes itself, interesting isn’t it ?. If you have roasted peanuts in hand, it makes your work more 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
Peanut Laddu Recipe
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.
- 1 Cup Roasted Peanuts
- 3/4 Cup Jaggery Grated
- 1/4 tsp Cardamom Powder
- 1 tsp Ghee Optional Link for ghee
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.
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.
Peanut Ladoo Recipe
Tips for Peanut Laddu Recipe
1. While roasting peanuts, be sure not to burn it, otherwise the laddu taste 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 flavour, 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. Finally, shelf life of this peanut laddu recipe is 10 days, when kept outside.
Peanut Ladoo Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
What brand of jaggery is good?
I used organic jaggery, which is dirt free. Buy some good quality jaggery in your place, please try the recipe and let me know your feedback. Thank you, Natalie, keep visiting my blog.