Peanut Jaggery Laddu is a traditional Indian sweet that is easy to make with just 5 ingredients. It is a gluten-free and protein-rich snack.
This traditional Indian bite-sized treat is perfect to enjoy as a quick snack or a festive treat. Having a jar of laddus comes in handy to serve unexpected guests or to satisfy your cravings.
Ingredients
- Peanuts: I have used raw peanuts but feel free to use blanched peanuts to save time removing skin.
- Sweetener: I have used powder as it is convenient and also saves time.
- Ghee: A spoonful of ghee helps with binding the laddus.
- Water: A little water to make jaggery syrup.
- Spices: Cardamom powder to enhance the taste and flavour of laddos.
See the recipe card for quantities.
Step and Step Instructions
Step 1: Heat a pan over medium heat and dry roast the peanuts stirring regularly.
Step 2: Roast until they are golden and aromatic. This should take about 8-10 minutes.
Step 3: Once roasted, let them cool slightly and then remove the skin by rubbing them between your hands.
Step 4: Coarsely grind the peanuts using a food processor or a mixer jar. You can leave some small chunks for texture.
Step 5: In the same pan, add the jaggery powder and half a cup of water.
Step 6: Heat the mixture on low heat, stirring continuously until the jaggery melts completely.
Step 7: Continue to cook until it bubbles and turns into a thick syrup.
Step 8: Reduce the heat to the lowest setting and add the coarsely ground peanuts.
Step 9: Mix with a spoon until peanuts are well combined with jaggery syrup.
Step 10: Switch the heat off, add ghee and cardamom powder.
Step 11: Mix well until everything is well combined.
Step 12: Let the mixture cool slightly so you can handle and shape it into a laddu.
Step 13: Grease your hands with oil or ghee.
Step 14: Using a spoon or ice cream scoop, take the mixture into your greased hand and make laddu, then place it on a plate or tray. Repeat the process with the remaining mixture.
Let the peanut jaggery laddu cool completely, then store them in a container.
Substitutions and Variations
Peanuts: Use blanched peanuts to save time removing the skin.
Jaggery: You could use jaggery blocks instead of powder.
Cardamom: Use whole cardamom if you don’t have pre-made powder on hand. Crush them in mortar and pestle or lend them with peanuts.
Dairy Free: Use coconut oil instead of ghee.
Storage
Peanut jaggery laddus stay fresh for up to 3 weeks if stored properly in an airtight container in a pantry or kitchen cabinet.
Fridge: Place laddus in an airtight container or ziplock bags and store them in the fridge to extend their shelf life.
Freezer: You can store laddus in a freezer-safe container or ziplock bags in the freezer for up to 3 months.
Tips and Tricks
Cool Ladoos: Before putting the laddus in a container, make sure they have cooled completely. This prevents moisture build up in the container.
Roast Peanuts: To prevent charring or overroasting, roast the peanuts over medium-low heat, stirring frequently.
Coarse Peanut Powder: Grind peanut coarsely to have a bit of crunch in laddus.
Over Grid: Avoid over grinding peanuts as they release oil. Pause in between grinding, mix peanuts with a spoon and continue grinding. If in doubt, try pulsing the peanuts several times until they turn coarse.
Grease Hands: Apply oil or ghee to your palm and fingers before shaping laddus to prevent the mixture from sticking.
Related
Looking for other Indian sweet dishes? Try these:
More Indian Desserts
KEEP IN TOUCH
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Peanut Jaggery Laddu
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2.5 Cups Peanuts
- 1.5 Cups Jaggery Powder adjust to suit your taste
- 1 Teaspoon Cardamom Powder
- 1 Tablespoon Ghee
- ½ Cup Water
Instructions
- Heat a pan over medium heat and dry roast the peanuts stirring regularly.2.5 Cups Peanuts
- Roast until they are golden and aromatic. This should take about 8-10 minutes.
- Once roasted, let them cool slightly and then remove the skin by rubbing them between your hands.
- Coarsely grind the peanuts using a food processor or a mixer jar. You can leave some small chunks for texture.
- In the same pan, add the jaggery powder and half cup of water.1.5 Cups Jaggery Powder, ½ Cup Water
- Heat the mixture on low heat, stirring continuously until the jaggery melts completely.
- Cook until it bubbles and turns into a thick syrup.
- Reduce the heat to the lowest setting and add the coarsely ground peanuts.
- Mix with a spoon until peanuts are well combined with jaggery syrup.
- Switch the heat off, add ghee and cardamom powder.1 Teaspoon Cardamom Powder, 1 Tablespoon Ghee
- Mix well until everything is well combined.
- Let the mixture cool slightly so you can handle and form it into a laddu.
- Grease your hand with oil or ghee.
- Using a spoon or ice cream scoop, take the mixture into your greased hand and make ladoo, then place it on a plate or tray. Repeat the process with the remaining mixture.
- Let the laddus cool completely, then store them in a container.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
