Want a healthy sweet treat that’s ready in minutes? Learn how to make delicious Peanut Ladoos with Jaggery. Our simple recipe requires just two main ingredients and no ghee! With a long shelf life, these wholesome, no-cook sweets are perfect for busy days or as a nutritious snack. Dive into the full article to discover the secret to perfectly shaped ladoos and get the full recipe now.
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Ingredients:
- 500 g Peanuts
- 500 g Jaggery (you can use 400g for less sweetness)
- Optional: Finely chopped almonds, cashews, and pistachios
- Optional: Cardamom powder
- Optional: A pinch of dry ginger powder
Also Read – Simple, Creamy Kheer Recipe
Instructions:
- Roast the Peanuts: Clean the peanuts and roast them in a pan on medium heat until they are well-roasted and have dark spots. Stir continuously. Once roasted, let them cool completely.
- Grind the Peanuts: You can remove the skins after they have cooled, or leave them on. Grind the peanuts using a mortar and pestle or a mixer. If using a mixer, grind with a pulsing motion to avoid making the powder too fine.
- Prepare the Jaggery: Finely chop or grate the jaggery.
- Mix Ingredients: In a bowl, combine the ground peanuts and jaggery. Mix well with your hands until the jaggery is fully incorporated. You can also add the optional chopped nuts, cardamom powder, and dry ginger powder at this stage.
- Shape the Ladoos: Take a portion of the mixture and press it firmly in your palm to form a ball (ladoo). These ladoos don’t require ghee and can be stored for up to 4 months.
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Peanut Ladoo With Jaggery
Make healthy, no-ghee Peanut Ladoos with Jaggery. This easy, two-ingredient recipe is ready fast and stores for months! Get the full recipe here.
Ingredients
- 500 g Peanuts
- 500 g Jaggery you can use 400g for less sweetness
- Optional: Finely chopped almonds, cashews, and pistachios
- Optional: Cardamom powder
- Optional: A pinch of dry ginger powder
Instructions
- Roast the Peanuts: Clean the peanuts and roast them in a pan on medium heat until they are well-roasted and have dark spots. Stir continuously. Once roasted, let them cool completely.
- Grind the Peanuts: You can remove the skins after they have cooled, or leave them on. Grind the peanuts using a mortar and pestle or a mixer. If using a mixer, grind with a pulsing motion to avoid making the powder too fine.
- Prepare the Jaggery: Finely chop or grate the jaggery.
- Mix Ingredients: In a bowl, combine the ground peanuts and jaggery. Mix well with your hands until the jaggery is fully incorporated. You can also add the optional chopped nuts, cardamom powder, and dry ginger powder at this stage.
- Shape the Ladoos: Take a portion of the mixture and press it firmly in your palm to form a ball (ladoo). These ladoos don't require ghee and can be stored for up to 4 months.
