Peanut ladoo, also known as groundnut or shengdana ladoo, is a traditional indian sweet that combines simplicity with nutrition. Made primarily from roasted peanuts and jaggery, these energy-packed treats are especially popular during festivals and as wholesome snacks. Their preparation is straightforward, requiring minimal ingredients and time, making them a favorite in many indian households.
Ingredients:
Preparation Steps:
- Roasting Peanuts: Begin by dry roasting the raw peanuts in a pan over medium heat until they turn golden brown and emit a nutty aroma. This typically takes about 5-7 minutes. Once roasted, allow them to cool slightly.
- Removing Skins: After cooling, rub the peanuts between your palms or in a clean cloth to remove their skins. This step ensures a smoother texture for the ladoos.
- Grinding: Place the skinned peanuts in a mixer or food processor and grind them into a coarse powder. Be cautious not to over-grind, as peanuts can release oil and turn into peanut butter.
- Combining Ingredients: In a mixing bowl, combine the coarsely ground peanuts, grated jaggery, and cardamom powder. Mix thoroughly until the jaggery blends well with the peanut powder, forming a cohesive mixture.
- Shaping Ladoos: Take small portions of the mixture and shape them into round balls using your palms. If the mixture feels too dry, you can add a teaspoon of melted ghee to aid in binding.
These peanut ladoos are not only delicious but also rich in protein and essential nutrients, making them an excellent snack choice for both children and adults. They can be stored in an airtight container at room temperature for up to a week, ensuring you have a healthy treat on hand whenever cravings strike.
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