Simple, practical, and full of everyday flavour, Peanut Ladoo Recipe | Shengdana Ladoo - No Sugar & Ghee is a vegetarian south indian sweet made with peanut, sesame, and dry coconut in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 13 ladoo
- Category: sweet
- Cuisine: south indian
Ingredients
- 1 cup peanut
- 1 cup sesame
- 3 tbsp dry coconut
- 1 cup jaggery
- ½ tsp salt
- 2 tbsp poppy seeds
Method
- Firstly, dry roast 1 cup peanut on low flame till the peanuts turns crunchy.
- Cool completely, and remove the skin of peanuts from the peanuts.
- Transfer to the mixer jar and grind to a coarse powder. Keep aside.
- In a pan, dry roast 1 cup sesame till they turn aromatic.
- Also add 3 tbsp dry coconut and continue to roast till the sesame and coconut turn golden brown.
- Cool completely, and grind to a coarse powder.
- Transfer the sesame powder to the same plate as the crushed peanut.
- Also add 1 cup jaggery, ½ tsp cardamom powder and mix well.
- Again transfer to the mixer jar and give a good pulse.
- The jaggery will combine well, and the mixture will turn super moist.
- Also add 2 tbsp poppy seeds to the ladoo mixture and mix well.
- Start making small ladoo or the shape of your size.
- Finally, Peanut Ladoo Recipe tastes great for a month when stored in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
