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peanut ladoo recipe
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5 from 226 votes

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde

easy peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde
Course sweet
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 ladoo


  • 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


  • 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.