Authentic Sesame Peanut Ladoo Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Sesame Peanut Ladoo Recipe – Traditional Indian Sweet

Hey everyone! If you’ve ever been to India during festival season, or even just visited an Indian sweet shop, you’ve probably seen these little golden globes of goodness – ladoos! Today, I’m sharing my family’s recipe for Sesame Peanut Ladoo. It’s a classic for a reason, and honestly, once you make them, you’ll understand why they’re so addictive. I first made these with my grandmother, and the smell instantly transports me back to her kitchen. Let’s get started!

Why You’ll Love This Recipe

These aren’t just any ladoos. They’re packed with flavor from toasted sesame seeds and peanuts, naturally sweetened with jaggery, and wonderfully aromatic with cardamom. They’re relatively easy to make, require minimal ingredients, and are a delightful treat any time of year. Plus, they’re a fantastic source of energy – perfect for those festive celebrations or just a little afternoon pick-me-up.

Ingredients

Here’s what you’ll need to make about 22 ladoos:

• 1 cup (approx. 150g) brown sesame seeds
• 1 cup (approx. 160g) peanuts
• 1 cup (approx. 100g) dry unsweetened coconut
• 1 cup (approx. 200g) jaggery
• 1 teaspoon (approx. 4g) ground cardamom
• 2 tablespoons (approx. 30ml) ghee (clarified butter)

Ingredient Notes

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

Brown Sesame Seeds: Varieties & Benefits

I prefer using brown sesame seeds for their nutty flavor, but white sesame seeds work too. They’re a fantastic source of calcium and minerals. You can find them at most Indian grocery stores, or online.

Peanuts: Choosing the Right Kind

Raw, skin-on peanuts are best. They roast up beautifully and give a lovely texture. Avoid salted peanuts, as we’re controlling the sweetness with jaggery.

Dry Unsweetened Coconut: Fresh vs. Dried

Dried unsweetened coconut is the way to go here. Fresh coconut has too much moisture. Make sure it’s unsweetened, so the jaggery can really shine.

Jaggery: Understanding Different Types & Their Flavor

Jaggery is unrefined cane sugar, and it gives these ladoos a beautiful caramel-like flavor. You can find it in block or powdered form. If using a block, you’ll need to grate or crush it. Darker jaggery has a stronger molasses flavor, while lighter jaggery is milder.

Cardamom: The Queen of Spices – Fresh vs. Ground

Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. It adds such a lovely fragrance!

Ghee: Clarified Butter – Its Role in Flavor & Texture

Ghee is essential for that rich, traditional flavor and helps bind the ladoos together. You can make your own, or buy it pre-made. It really elevates the whole experience.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds in a pan over medium heat for 4-5 minutes. Stir constantly to prevent burning. You’ll know they’re ready when they become fragrant and start to pop. Transfer them to a bowl to cool completely.
2. Now, roast the peanuts in the same pan for 2-3 minutes, until they’re golden brown and slightly crunchy. Be careful not to burn them! Cool them separately from the sesame seeds.
3. With the residual heat in the pan, dry roast the coconut for 1-2 minutes, until it’s lightly golden. Again, watch it closely – coconut burns easily.
4. Time to get the food processor working! Pulse the cooled sesame seeds and peanuts together about 10-12 times. You want a coarse, crumbly texture, not a paste.
5. Add the roasted coconut, jaggery, and cardamom to the food processor. Process for another 20-30 seconds, until everything is well combined.
6. Drizzle in the ghee and pulse 4-5 times to incorporate it into the mixture.
7. Now, this is the fun part! Take a handful of the mixture and gently massage it with your hands. This helps release the oils and bind everything together. If the mixture feels too dry, add a tiny bit more ghee (a teaspoon at a time).
8. Shape 1-2 tablespoon portions into round ladoos. You can use your palms to gently roll and press them into shape.
9. Store the ladoos in an airtight container at room temperature for up to 10 days.

Expert Tips

Here are a few things I’ve learned over the years:

Roasting Techniques for Maximum Flavor

Low and slow is the key! Roasting the ingredients gently brings out their natural flavors. Constant stirring is crucial to prevent burning.

Achieving the Perfect Ladoo Consistency

The mixture should hold its shape when pressed together. If it’s too crumbly, add a little more ghee. If it’s too sticky, add a bit more roasted coconut.

Working with Jaggery: Tips & Tricks

If your jaggery is very hard, warm it slightly to make it easier to grate or crush.

Variations

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

Vegan Sesame Peanut Ladoo

Simply substitute the ghee with an equal amount of coconut oil. It won’t have quite the same flavor, but it’s a delicious alternative!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your ingredients are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Adding a Pinch of Chili)

My friend loves adding a tiny pinch of chili powder for a little kick! It’s surprisingly good.

Festival Adaptations (Makar Sankranti & Pongal)

These ladoos are traditionally made during Makar Sankranti and Pongal. They’re considered auspicious and are often offered to the gods.

Serving Suggestions

These ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter. My kids love them as a little after-school snack!

Storage Instructions

Store in an airtight container at room temperature for up to 10 days. They actually taste even better after a day or two, as the flavors meld together.

FAQs

Let’s answer some common questions:

What is the best way to roast the sesame seeds without burning them?

Roast them over medium-low heat, stirring constantly. They burn quickly, so keep a close eye on them!

Can I use powdered sugar instead of jaggery?

You can, but it won’t have the same depth of flavor. Jaggery adds a unique caramel-like taste that powdered sugar can’t replicate.

How do I know when the ladoo mixture is ready to be shaped?

When you press a handful of the mixture together, it should hold its shape without crumbling.

What is the shelf life of these ladoos, and how can I extend it?

They’ll stay fresh for up to 10 days in an airtight container. Storing them in a cool, dry place will help extend their shelf life.

Can I add other nuts or seeds to this recipe?

Absolutely! Cashews, almonds, or sunflower seeds would all be delicious additions. Just roast them along with the peanuts and sesame seeds.

Enjoy making these delicious Sesame Peanut Ladoos! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!