Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

Nutritious and scrumptious Peanut Ladoo recipe made with 4 important elements! It takes solely 20 minutes to make. These healthful ladoos are good for the winter months.

About Peanut Ladoo Recipe

Flavor: Nutty, candy with a touch of cardamom and ginger (sonth).
Texture: Soft and barely crumbly, but it holds its form completely. Each chunk offers a melt-in-the-mouth really feel.

Peanut ladoo is greater than only a candy deal with; it’s part of Indian custom, particularly in the course of the winter months. These ladoos are sometimes made to supply heat and vitality when the climate will get chilly.

They’re additionally ready throughout festivals like Makar Sankranti. They’re not solely scrumptious but in addition carry the goodness of pure ingredient.

There are some ways to make peanut ladoo. Some use simply peanuts and jaggery. I’ve added a small quantity of sesame seeds for additional texture. To improve the flavour, I’ve additionally added cardamom powder and dry ginger powder (sonth).

Healthy Snack: These protein-packed peanut ladoo make an ideal snack for all age-groups and excellent for any time of the day. They’re nice for youths’ lunchboxes (if peanuts are allowed) or as an after-school deal with.

Ingredient Notes

Here is the pic of the elements you’ll have to make these peanut ladoo recipe.

Peanuts:
Use uncooked peanuts and roast them till golden. This will improve their pure taste.
I like to recommend utilizing skinless peanuts to skip the step of peeling off the pores and skin after roasting identical to I did in chikki recipe.
You can use pre-roasted peanuts to avoid wasting time, however be sure they’re unsalted.
Sesame Seeds:
White sesame seeds are used right here. They add a nutty taste.
Lightly roast them to carry out their aroma.
Cardamom Powder:
Adds a heat, candy aroma and conventional Indian taste to the ladoos.
You can skip it should you choose plain ladoos.
Dry Ginger Powder (Sonth):
Known for its warming properties, it provides a gentle spicy be aware to the ladoos.
This is elective however historically included in winter recipes for its well being advantages.
Jaggery:
Use grated or powdered jaggery for simpler melting and mixing.
I’ve used grated kolhapuri jaggery. You can use jaggery powder. But desi gur gained’t work right here.
Ghee:
A small quantity of ghee binds the combination collectively and provides a wealthy taste.
If you favor vegan ladoos, you may skip it or change it with coconut oil.

Step By Step Photos (With Tips)

Roast Peanuts:

Stovetop: Dry roast the peanuts on medium warmth, stirring consistently, till they develop gentle golden spots and turn into fragrant.
Oven: Roast at 350°F (180°C) for about quarter-hour, stirring midway by means of.
Once roasted, take away them to a plate. If your peanuts have pores and skin, take away the pores and skin whereas they’re heat. To skip this step, begin with skinless peanuts.

Don’t over-roast the peanuts as it could make them bitter. Properly roasted peanuts improve their taste.

Roast Sesame seeds:

Dry roast the sesame seeds on medium-low warmth, stirring consistently. They will begin to splutter and should fly out of the pan as they roast. You’ll additionally odor the nutty aroma of roasted sesame seeds.
Once roasted, take away them to the identical plate with peanuts and let the whole lot settle down utterly.

Make Peanut Ladoo Mixture in Food Processor:

Add roasted peanuts, sesame seeds, cardamom powder, and ginger powder to the meals processor jar.
Pulse till you get a rough powder with no massive chunks. Do not over course of in any other case oil from nuts begins to separate and it turns into peanut butter.
Add jaggery and ghee (begin with a bit and add extra if wanted). Blend once more till the combination comes collectively like dough.
When you pinch it together with your palm, it ought to maintain collectively.

Tips:

– Grinding consistency: When grinding the peanuts and sesame seeds, be sure to go away it barely coarse for higher texture. Avoid turning it right into a nice powder.
– Grind in pulse mode: When grinding the peanuts and sesame seeds, use the heart beat mode. This prevents the peanuts from releasing an excessive amount of oil and ensures a rough texture. Avoid grinding constantly in a single go.
– Amount of ghee: Make certain to maintain the combination moist. If the combination feels too dry, add a bit extra ghee.

Shape into Ladoo:

Lightly grease your palms with ghee.
Take small parts of the combination and form them into spherical ladoos.
Let peanut ladoo set for just a few hours to agency up earlier than serving.

Storage: Store the peanut ladoo in an hermetic container at room temperature for as much as per week or within the fridge for longer shelf life.

Check Out Other Winter Ladoo Recipes

Did you do this recipe? I’d love to listen to about it! Leave a overview in the comment section beneath. If you’re sharing it in your Instagram then don’t neglect to tag me @spice.up.the.curry

Nutritious and scrumptious Peanut Ladoo recipe made with 4 important elements! It takes solely 20 minutes to make. These healthful ladoos are good for the winter months.

Kanan

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your display screen from going darkish

1 cup Peanuts, Skinless
¼ cup Sesame seeds
½ teaspoon Cardamom powder
½ teaspoon Dry ginger powder (sonth or saunth)
½ cup Jaggery (Gur), Grated Kolhapuri or Jaggery Powder
1 tablespoon Ghee (clarified butter)

Dry roast the peanuts on medium warmth, stirring consistently, till they develop gentle golden spots and turn into fragrant. Or Oven Method: Roast at 350°F (180°C) for about quarter-hour, stirring midway by means of.
Once roasted, take away them to a plate. If your peanuts have pores and skin, take away the pores and skin whereas they’re heat. To skip this step, begin with skinless peanuts.
Dry roast the sesame seeds on medium-low warmth, stirring consistently. They will begin to splutter and should fly out of the pan as they roast. You’ll additionally odor the nutty aroma of roasted sesame seeds.
Once roasted, take away them to the identical plate with peanuts and let the whole lot settle down utterly.
Add roasted peanuts, sesame seeds, cardamom powder, and ginger powder to the meals processor jar.
Pulse till you get a rough powder with no massive chunks. Do not over course of in any other case oil from nuts begins to separate and it turns into peanut butter.
Add jaggery and ghee (begin with a bit and add extra if wanted). Blend once more till the combination comes collectively like dough.
When you pinch it together with your palm, it ought to maintain collectively.
Lightly grease your palms with ghee. Take small parts of the combination and form them into spherical ladoos.
Let peanut ladoo set for just a few hours to agency up earlier than serving.

Roasting Peanuts: Don’t over-roast the peanuts as it could make them bitter. Properly roasted peanuts improve their taste.
Grinding consistency: When grinding the peanuts and sesame seeds, be sure to go away it barely coarse for higher texture. Avoid turning it right into a nice powder.
Grind in pulse mode: When grinding the peanuts and sesame seeds, use the heart beat mode. This prevents the peanuts from releasing an excessive amount of oil and ensures a rough texture. Avoid grinding constantly in a single go.
Amount of ghee: Make certain to maintain the combination moist. If the combination feels too dry, add a bit extra ghee.