Peanut ladoo or moongphali ke laddu is an easy and simple ladoo recipe made using 2 ingredients- roasted peanuts and jaggery.
These easy peanut ladoo is good enough to bind the ladoos as the peanuts released oil after grinding the mixture. Also these peanut ladoo with jaggery are very healthy and nutritious, instead of using refined sugar.
About this Recipe
Peanuts are excellent source of protein and one of the best worlds healthiest & weight gaining food for growing kids. Just roast the peanuts and powdered along with jaggery and shape them into balls. Most people make peanut ladoo by making sugar syrup but this is an easy version.
Peanut is healthy & nutritious but calories dense food. Be mindful while consuming. You can easily fit them in your daily calorie requirement and within macros. 15-20 gram Peanuts every day is a great way to enjoy in moderation.
Serving Suggestions and Storing:
You can serve peanut ladoo as a snack or pack in it for kid’s lunch box.
You can also serve them during breakfast with a glass of milk.
Store these peanut ladoos in a clean dry airtight container. It stays good at room temperature for about a week and 15-20 days in the fridge.
Variations
There are many ways to make peanut ladoos.
Instead of using jaggery, you can use refined sugar also.
Additionally, you can add dry fruits of your choice.
You can also add dry grated coconut while grinding.
I have also posted other Diwali sweets recipes like Beasn Ladoo, Coconut Ladoo, Gulab Jamun, Mohan thal, and many more. Do try them as well.
So, without wasting time, here is how to make 2 ingredients Diwali Sweet recipe Peanut Ladoo.
Print
Peanut Ladoo
- Total Time: 25 mins
- Yield: 10 1x
Description
Peanut/Moongphali Ladoo is an easy and healthy two ingredients ladoo made using roasted peanuts and jaggery. It is a simple, healthy, and easy Indian sweet recipe that can be made within 15-20 minutes. So, here I am sharing a no-milk, no mawa, no sugar syrup quick sweet recipe that is much healthier and tastes delicious as well.
Ingredients
- 1¼ cup raw peanuts
- ¾ cup powdered jaggery
Instructions
- First, dry roast the raw peanuts by heating a thick bottomed pan on low to medium flame until the peanuts become crunchy and the outer skin starts to come out.
- Keep stirring in between to roast the peanuts completely.
- Make sure the peanuts should be roasted very well.
- Once roasted, let the peanuts cool off completely at room temperature.
- Then gently rub the skin of roasted peanuts. So that their skin peels off.
- In a grinder jar, add the roasted peanuts.
- Give a quick grind and make a slightly coarse powder.
- Take out the 2 tablespoons of coarse powder and keep it aside.
- Now grind again as fine as possible.
- Add powdered jaggery and grind it again.
- Now scrap all the sides of the mixture and add 2 tablespoons coarse mixture.
- Mix everything well.
- Take the ladoo mixture onto a plate or tray.
- Apply little ghee to your palms and take a small portion of the mixture.
- Now start making round lemon size ladoo balls.
- Make ladoos with the rest of the mixture.
- Peanut ladoo with jaggery is now ready.
- Store it in air-tight container once done.
Notes
- Remember, the amount of jaggery is should always be half the number of peanuts.
- If the mixture binds easily together then it means that the mixture is ready to shape the ladoos.
- Don’t grind peanuts in one turn. Make sure, grind in turns for a few seconds every time and check-in between. Else, too much grinding will make the peanuts sticky.
- Ghee gives a nice fragrance to the ladoo. If the mixture looks dry and then add 1-2 tablespoons of ghee. As the oil released after grinding peanuts is enough to bind the ladoos, so ghee is optional.
- Additionally, you can add dry fruits along with peanuts to make ladoo more nutritious.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Indian
