Peanut Ladoo Recipe | Groundnut Laddu | Shengdana Ladoo | Shenga Unde with detailed photo and video recipe. A delicious Indian Ladoo recipe made with peanuts, the combination of dry nuts and jaggery syrup. It is a simple, healthy, and easy Indian sweet that can also be shared as protein bars or balls. These ladoos are popular in Maharashtrian cuisine and are made during the festival season, but can also be made & served as snacks.
Peanut Ladoo Recipe | Groundnut Laddu | Shengdana Ladoo | Shenga Unde with step-by-step photo and video recipe. peanuts or groundnuts are heavily used in indian cuisine, particularly in Western India. it is often used to make curries, chutney, or even in some deep-fried snack recipes. But this is a unique peanut ladoo recipe made with just 2 main ingredients, i.e. groundnuts and melted jaggery.
This recipe of groundnut laddu is very similar to my previously shared peanut chikki recipe, in terms of taste and flavor. But has a striking difference concerning texture and appearance. Basically, in the chikki recipe, the jaggery is melted, brought to 1-string consistency, and added peanuts. This gives a glossy finish to the recipe. In addition, it also gives a brittle and crisp texture to the Ladoo. However, in this peanut Ladoo recipe, the jaggery is just melted and mixed with roughly crushed peanuts. Later it is shaped into round balls which can be served as laddu or perhaps as protein balls. Typically, the Ladoo is just made with peanuts, but I have added other dry nuts. This adds flavor, texture, and taste to the final sweet.
Furthermore, some easy and important tips and suggestions for a perfect Peanut Ladoo Recipe. Firstly, the recipe can be made by finely grounding the peanuts to a fine powder and later shaping them like besan ladoo. In this recipe, I have coarsely crushed it and I like it this way. Secondly, while shaping these ladoos, they may lose their heat, and the peanut and jaggery mixture may turn hard. You may avoid this problem by reheating the mixture in the microwave for 1 minute followed by shaping again. Lastly, these ladoos can be easily stored for 1-2 weeks if preserved in airtight container boxes.
Finally, I request you to check my other Indian Sweet Recipe Collection with this post of the peanut ladoo recipe. It includes recipes like Besan Ladoo, Rava Ladoo, Coconut Laddu, Gond Ke Laddu, Atta Ke Laddu, Malai Ladoo, Motichoor Ladoo, and Dates Ladoo. In addition, I request you to visit my other recipes collection,
About Peanut Ladoo
It is a simple and easy sweet laddu recipe prepared with crushed peanuts, jaggery syrup, and a combination of dry nuts. Peanut Ladoo or Shengdana Laddu is a common sweet snack prepared during Ganesh Chaturthi or Krishna Janmashtami festival. But not limited to it, and it can also be a perfect energy bar or nutrient snack, providing the required calories and nutrients. In addition, it can also be a healthy and ideal kid’s tiffin box snack and kids should relish it without any complaints.
There are many different variations of the Peanut Ladoo or Shengadana Ladoo, but the most common way is to make it with just peanuts. Adding other types of nuts with peanuts makes it tasty but may not be the traditional recipe. In addition, adding sesame seeds can be a more flavored and tasty recipe. Further, adding sugar syrup in place of jaggery may yield a great color and texture to the ladoo.
Video Recipe
Recipe Card for Peanut Ladoo
Peanut Ladoo Recipe | Shengdana Ladoo - No Sugar & Ghee
Ingredients
- ½ kg peanut
- ½ kg jaggery
- 2 tbsp cashew, chopped
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp walnut, chopped
- 2 tbsp poppy seeds
- ½ tsp cardamom powder
Instructions
- Firstly, in a kadai take ½ kg of peanut and roast on low flame.
- Roast until the peanuts turn crunchy and the skin separates.
- Cool completely and remove the skin from peanuts.
- Pulse and grind to a coarse texture.
- Transfer the peanuts to the large plate and keep aside.
- Also, take a few roasted peanuts into the mixer jar along with ½ kg jaggery.
- Pulse and grind to a coarse texture.
- Transfer the mixture to the same plate and mix well.
- Roast, 2 tbsp cashew, 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, 2 tbsp walnut and 2 tbsp poppy seeds.
- Dry roast till the nuts turn crunchy.
- Transfer the roasted nuts and ½ tsp cardamom powder. Mix well.
- Make sure to crumble and mix the mixture turns moist and well combined.
- Start preparing the ladoo.
- Finally, enjoy Peanut Ladoo Recipe for a month when stored in airtight container.
Nutrition
How to Make Peanut Ladoo with Step-by-step Photos
- Firstly, in a kadai take ½ kg of peanut and roast on low flame.
- Roast until the peanuts turn crunchy and the skin separates.
- Cool completely and remove the skin from peanuts.
- Pulse and grind to a coarse texture.
- Transfer the peanuts to the large plate and keep aside. Also, take a few roasted peanuts into the mixer jar along with ½ kg jaggery.
- Pulse and grind to a coarse texture.
- Transfer the mixture to the same plate and mix well.
- Roast, 2 tbsp cashew, 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, 2 tbsp walnut and 2 tbsp poppy seeds.
- Dry roast till the nuts turn crunchy.
- Transfer the roasted nuts and ½ tsp cardamom powder. Mix well.
- Make sure to crumble and mix the mixture turns moist and well combined.
- Start preparing the ladoo.
- Finally, enjoy Peanut Ladoo Recipe for a month when stored in an airtight container.
Notes
- Firstly, make sure to roast the peanuts on low flame until the peanuts turn crunchy.
- Also, you can use light brown coloured jaggery for light coloured ladoo.
- Additonally, adding nuts give crunchy bite to the ladoo.
- Finally, if you are finding to shape the Peanut Ladoo Recipe then add 2 tbsp ghee to make the mixture moist.