Peanut Ladoo Recipe (Shengdana Ladoo)

 

Yields: 15-20 ladoos

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

 * 1 cup raw peanuts

 * ¾ cup grated jaggery

 * ⅓ teaspoon cardamom powder

 * 1 tablespoon ghee (optional)

Instructions:

 * Roast Peanuts:

   * Heat a dry skillet over medium heat.

   * Add peanuts and roast, stirring constantly, until lightly browned and fragrant.

   * Remove from heat and let cool slightly.

   * Rub the peanuts between your hands to remove the skins.

 * Grind Peanuts:

   * Grind the roasted peanuts coarsely in a blender or grinder.

 * Melt Jaggery:

   * In a small saucepan, gently heat the grated jaggery over low heat until it melts completely.

   * Stir continuously to prevent burning.

 * Combine:

   * Add the ground peanuts to the melted jaggery.

   * Mix well until the jaggery is evenly distributed and the mixture starts to come together.

   * Add cardamom powder and ghee (if using) and mix again.

 * Shape Ladoos:

   * While the mixture is still warm and pliable, take small portions and shape them into round ladoos.

   * You can use your hands or a small spoon to shape them.

 * Cool and Store:

   * Let the ladoos cool completely on a plate.

   * Store them in an airtight container at room temperature for up to a week.

Tips:

 * Adjust sweetness: If you prefer sweeter ladoos, add a little more jaggery.

 * Variations: You can add other ingredients like sesame seeds, poppy seeds, or chopped nuts to the mixture.

 * For a healthier option: Use less jaggery and add a few drops of stevia instead.

Enjoy your delicious and homemade Peanut Ladoos!

Note: This recipe provides a basic guideline. Feel free to adjust the ingredients and method to your preferences.