Authentic Sesame Peanut Ladoo Recipe – Easy Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Sesame Peanut Ladoo Recipe – Easy Indian Sweet

Hey everyone! If you’re anything like me, you have a soft spot for those little bursts of sweetness that Indian ladoos offer. They just feel like home, don’t they? Today, I’m sharing my go-to recipe for Sesame Peanut Ladoo – it’s incredibly easy, uses ingredients you likely have in your pantry, and tastes absolutely divine. I first made these during Makar Sankranti with my grandmother, and it’s a tradition I cherish to this day. Let’s get started!

Why You’ll Love This Recipe

These ladoos are more than just a sweet treat. They’re packed with flavor from the nutty sesame seeds and peanuts, balanced beautifully by the warmth of cardamom and the subtle caramel notes of jaggery. Plus, they’re surprisingly quick to make – perfect when you’re craving something homemade but don’t have hours to spend in the kitchen. They’re also a wonderful way to celebrate festivals or simply enjoy with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious ladoos:

• 1.5 cups sesame seeds (about 150g)
• 0.25 cup peanuts (about 30g)
• 0.75 cup grated jaggery (about 150g)
• 0.5 teaspoon cardamom powder (about 2.5g)
• 1 tablespoon ghee (about 15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sesame Seeds: Types & Toasting Tips

White sesame seeds are traditionally used, but black sesame seeds add a lovely nutty flavor and visual contrast. Feel free to experiment! Toasting is crucial – it brings out the sesame’s aroma and adds a delightful crunch.

Peanuts: Choosing & Roasting for Best Flavor

Use raw, skin-on peanuts for the best flavor. Roasting them yourself (instead of buying pre-roasted) gives you more control over the level of crispness.

Jaggery: Understanding Varieties & Substitutions

Jaggery is unrefined cane sugar, giving ladoos a unique, molasses-like flavor. You can find it in block or grated form. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavor won’t be quite the same.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.

Ghee: Clarified Butter – Benefits & Alternatives

Ghee adds a beautiful richness and aroma. You can use unsalted butter if you don’t have ghee, but ghee offers a more authentic flavor and a longer shelf life.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Toast the Sesame Seeds: Heat a pan over medium heat. Add the sesame seeds and roast, stirring constantly, until they turn golden and fragrant. This usually takes about 5-7 minutes. Be careful not to burn them! Transfer to a plate to cool.
2. Roast the Peanuts: In the same pan, roast the peanuts until they’re golden brown and crispy. Let them cool slightly, then rub them between your palms to remove as much of the skin as possible (don’t worry if you can’t get it all off!). Coarsely crush the peanuts.
3. Grind the Sesame Seeds: Grind the roasted sesame seeds (reserving about 2 tablespoons for garnish) into a coarse powder. A food processor works best for this. Add the grated jaggery and cardamom powder. Blend until the mixture starts to come together and looks slightly greasy. This might take a few minutes – be patient!
4. Combine & Mix: Add the crushed peanuts and the reserved sesame seeds to the mixture. Mix well.
5. Shape the Ladoos: While the mixture is still warm (but cool enough to handle!), take a small portion and roll it between your palms to form a ladoo. Repeat with the remaining mixture.
6. Garnish (Optional): If you like, lightly coat the ladoos with a little ghee and sprinkle with the reserved sesame seeds.

Expert Tips

Here are a few things I’ve learned over the years to make these ladoos perfect every time:

Achieving the Perfect Ladoo Consistency

The mixture should come together easily and hold its shape. If it’s too crumbly, add a tiny bit more melted ghee (a teaspoon at a time).

Preventing Ladoos from Crumbling

Working quickly while the mixture is still warm is key! As it cools, it will become harder to shape.

Roasting Techniques for Maximum Flavor

Keep the heat medium and stir constantly to ensure even roasting. Burnt sesame seeds or peanuts will ruin the flavor.

Working with Warm Jaggery

Jaggery can be a bit sticky. If it’s very hard, you can gently warm it up slightly to make it easier to work with.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ladoo Adaptation

Simply substitute the ghee with coconut oil. It will give a slightly different flavor, but it’s still delicious! My friend, Priya, swears by this version.

Gluten-Free Confirmation

These ladoos are naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustment (Adding a Pinch of Chili)

For a little kick, add a tiny pinch of chili powder along with the cardamom. My husband loves this!

Festival Adaptations (Makar Sankranti & Pongal)

These ladoos are traditionally made for Makar Sankranti and Pongal. You can also add a sprinkle of grated coconut for a festive touch.

Serving Suggestions

These ladoos are perfect as a standalone snack, a sweet treat after a meal, or as part of a festive spread. They pair beautifully with a warm cup of chai or a glass of milk.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 weeks. They actually taste even better after a few days as the flavors meld together!

FAQs

Let’s answer some common questions:

How do I know when the jaggery is fully incorporated?

The mixture will start to look slightly greasy and come together easily when you press it between your palms.

Can I use powdered sugar instead of jaggery?

You can, but the flavor will be significantly different. Jaggery provides a unique caramel-like taste that powdered sugar doesn’t.

What if my ladoo mixture is too dry?

Add a teaspoon of melted ghee at a time until the mixture comes together.

How can I make these ladoos ahead of time for a celebration?

Absolutely! They’ll keep well for up to 3 weeks, so you can make them a few days in advance.

Is it necessary to peel the peanuts? What if I don’t?

Peeling the peanuts gives a smoother texture, but it’s not essential. If you don’t peel them, the ladoos will have a slightly more rustic texture.

Enjoy making these delicious Sesame Peanut Ladoos! I hope they bring a little sweetness and joy to your day. Let me know how they turn out in the comments below!