Peanut ladoo

Delicious, aromatic and quick to make peanut ladoos made with jaggery, cardamom powder and roasted peanuts.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings12

Dry roast the peanuts on a tawa until golden and aromatic. Cool them and remove the skin. You can even use them with skin, it does not affect the taste.
Once cool grind the peanuts with cardamom powder and jaggery.
Crush poha or cornflakes and add them to the powder. If using poha, dry roast them on the tawa till crunchy. Powder and mix everything well.
The mixture should come together to bind well. If it does not then blend a little more. Avoid over blending as it will release oils from the mixture.
Take small portions of this mixture and roll to ladoos. Store peanut ladoo in an airtight jar and use within 2 weeks. If you intend to keep longer, do not use cornflakes as they turn soft.