peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde with detailed photo and video recipe. a delicious indian ladoo recipe made with peanuts and melted jaggery syrup. it is a simple, healthy and easy indian sweet recipe which can also be shared as protein bars or balls. these ladoo’s are popular in maharashtrian cuisine and are generally made during the festival season, but can also be made & served as snack.
this recipe of groundnut laddu is very similar to my previously shared peanut chikki recipe, in terms of taste and flavour. but has a striking difference with respect to texture and appearance. basically, in the chikki recipe, the jaggery is melted and brought 1 string consistency, which gives a glossy finishing to chikki recipe. in addition, it also gives a brittle and crisp texture to the chikki. however, in this peanut ladoo recipe, the jaggery is just melted and mixed with roughly crushed peanuts. later it is shaped to round balls which can be served as laddu or perhaps as protein balls.
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 like besan ladoo. in this recipe, i have coarsely crushed it and i personally like it this way. secondly, while shaping these ladoo, it may lose its heat and the peanut and jaaggery mixture may turn hard. you may tackle it by reheating the mixture in the microwave for 1 minute followed by shaping again. lastly, these ladoo’s can be easily stored for 1-2 weeks if preserved in an airtight container boxes.
finally, i request you to check my other indian sweet recipes collection with this post of 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 like,
peanut ladoo video recipe:
recipe card for groundnut laddu recipe:
peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde
Ingredients
- 1¾ cup peanut
- 1 tbsp ghee / clarified butter
- 1 cup jaggery / gud
- 2 tbsp sesame / til, roasted
- 2 tbsp dry coconut / kopra, grated
- ¼ tsp cardamom powder
Instructions
- firstly, dry roast 1¾ cup peanuts on low to medium flame until the skin of peanuts separate. alternatively, use store brought roasted peanuts.
- now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
- transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
- in a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
- keep stirring on low flame, until the jaggery dissolves completely.
- boil for a minute or until the syrup turns frothy.
- do not over boil the syrup, also 1 string of jaggery syrup is not required.
- keep the flame on low and add coarsely powdered peanuts.
- also, add 2 tbsp roasted sesame, 2 tbsp dry coconut and ¼ tsp cardamom powder.
- mix well until the mixture is combined well.
- transfer the ladoo mixture into a bowl and cool slightly.
- now start making ladoo (greased hand) when the mixture is still hot / warm. as it hardens once cooled.
- finally, enjoy shenga unde / peanut ladoo recipe for a month when stored in airtight container.
how to make peanut ladoo with step by step photo:
- firstly, dry roast 1¾ cup peanuts on low to medium flame until the skin of peanuts separate. alternatively, use store brought roasted peanuts.
- now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
- transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
- in a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
- keep stirring on low flame, until the jaggery dissolves completely.
- boil for a minute or until the syrup turns frothy.
- do not over boil the syrup, also 1 string of jaggery syrup is not required.
- keep the flame on low and add coarsely powdered peanuts.
- also, add 2 tbsp roasted sesame, 2 tbsp dry coconut and ¼ tsp cardamom powder.
- mix well until the mixture is combined well.
- transfer the ladoo mixture into a bowl and cool slightly.
- now start making ladoo (greased hand) when the mixture is still hot / warm. as it hardens once cooled.
- finally, enjoy shenga unde / peanut ladoo recipe for a month when stored in airtight container.
notes:
- firstly, add dry fruits along with peanuts to make ladoo more nutritious.
- also, dry roast on low flame, else they will not be crunchy from inside.
- additionally, if you prefer hard ladoo, prepare 1 string consistency jaggery syrup.
- additionally, if your mixture cools down and unable to make ladoo, do not worry just warm in a microwave for 30 seconds and continue making ladoo.
- finally, shenga unde / peanut ladoo recipe stays good for a month when stored in airtight container or more than a month when refrigerated.