Peanut Jaggery Balls Recipe – Authentic Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Peanut Jaggery Balls Recipe – Authentic Indian Sweet Snack

Hey everyone! If you’re looking for a sweet treat that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. These Peanut Jaggery Balls (also known as Shengdana Laddu in some parts of India!) are a childhood favorite of mine. I remember helping my grandmother make these during the winter months, and the aroma of roasting peanuts and melting jaggery always filled the house with warmth. They’re perfect for festivals, gifting, or just a little something sweet with your evening chai.

Why You’ll Love This Recipe

These aren’t just any sweet balls! They’re packed with the goodness of peanuts and jaggery, offering a delightful combination of textures and flavors. They’re naturally gluten-free, and with a few tweaks, can easily be made vegan too. Plus, they come together in under an hour – perfect when you need a quick and satisfying dessert.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful treats:

• 1 cup peanuts (about 150g)
• ¾ cup jaggery (about 150g)
• A pinch of cardamom powder (about ¼ tsp)
• A pinch of dry ginger powder (about ¼ tsp)
• Little ghee or rice flour, for greasing hands (about 1 tbsp ghee or 2 tbsp rice flour)
• 3 tbsp water

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Peanuts: Choosing the Right Type & Roast Level

I prefer using bold, flavorful peanuts for this recipe. You can use any variety – Spanish, Virginia, or even roasted peanuts from the store (though roasting them yourself gives the best flavor!). Roasting them yourself is key; it brings out their natural sweetness and makes them wonderfully crisp. We want a nice, even golden-brown color.

Jaggery: Understanding Varieties & Quality (Gur vs. Nolen Gur)

Jaggery is unrefined sugar, and it’s what gives these balls their unique, caramel-like flavor. You’ll find different types – gur (darker, more robust flavor) and nolen gur (lighter, more delicate flavor, often used in Bengali sweets). Either works beautifully! Just make sure your jaggery is relatively clean – a little bit of sediment is okay, but too much can affect the taste.

Cardamom & Dry Ginger: The Aromatic Spice Blend

Cardamom and dry ginger (saunth) are the classic aromatic spices in Indian sweets. They add a lovely warmth and complexity. Don’t skip them! A little goes a long way, so just a pinch of each is perfect.

Ghee vs. Rice Flour: For Non-Stick Shaping

Ghee (clarified butter) is traditional for greasing your hands, giving the balls a lovely sheen. But if you’re vegan or prefer not to use ghee, rice flour works just as well! It prevents the mixture from sticking to your palms.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast your peanuts. Spread them in a single layer on a baking sheet and roast in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until they’re golden brown and fragrant. Let them cool slightly, then rub them vigorously in a clean kitchen towel to remove as much of the skin as possible. Break the peanuts into halves.
2. Now, let’s tackle the jaggery. In a heavy-bottomed pan, dissolve the jaggery in 3 tablespoons of water over low heat. Stir constantly to prevent it from burning.
3. Once the jaggery is dissolved, continue to boil the syrup until it reaches the soft-ball stage. This is crucial. To test, drop a tiny teaspoon of the syrup into a glass of cold water. If it forms a soft, non-dissolving ball, it’s ready!
4. Remove the jaggery syrup from the heat and immediately add the roasted peanuts, cardamom powder, and dry ginger powder. Mix quickly and thoroughly to coat the peanuts evenly.
5. Grease your hands generously with ghee or dust them with rice flour. While the mixture is still warm (but cool enough to handle!), quickly shape it into 20 small balls.
6. Finally, let the balls cool completely until they harden. Store them in an airtight container at room temperature.

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Jaggery Consistency: The soft-ball stage is key! Under-boiled syrup will result in sticky, soft laddu. Over-boiled syrup will make them hard and brittle.
• Preventing the Mixture from Crumbling: Work quickly! The jaggery syrup starts to harden as it cools. If the mixture starts to crumble, add a tiny bit more melted ghee (about ½ tsp) to bind it together.
• Shaping Techniques for Uniform Balls: Use a small ice cream scoop or spoon to portion out the mixture for each ball. This helps ensure they’re all roughly the same size.

Variations

Want to get creative? Here are a few ideas:

• Vegan Peanut Jaggery Balls: Simply substitute the ghee with coconut oil for greasing your hands.
• Gluten-Free Adaptations (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustments: More or Less Ginger & Cardamom: My family loves a generous pinch of both, but feel free to adjust to your liking. A little nutmeg can also be a lovely addition.
• Festival Adaptations: Makar Sankranti & Lohri Special: These are traditionally made for Makar Sankranti and Lohri! You can add a sprinkle of sesame seeds (til) to the mixture for an extra festive touch.

Serving Suggestions

These Peanut Jaggery Balls are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They make a wonderful homemade gift, too!

Storage Instructions

Store these in an airtight container at room temperature for up to a week. They might get a little harder over time, but they’ll still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the shelf life of these Peanut Jaggery Balls?

They’ll stay fresh for about a week when stored in an airtight container at room temperature.

Can I use sugar instead of jaggery? What adjustments should I make?

You can, but the flavor will be different. Sugar will give a cleaner, sweeter taste, while jaggery has a more complex, caramel-like flavor. You’ll likely need to use slightly less sugar (about ¾ cup) and may need to add a tiny bit of molasses to mimic the color and depth of flavor of jaggery.

My jaggery syrup crystallized. What went wrong?

This usually happens if you didn’t stir the jaggery enough while it was dissolving, or if there were impurities in the jaggery. Next time, make sure to stir constantly and strain the jaggery before dissolving it.

Can I add other nuts or seeds to this recipe?

Absolutely! Cashews, almonds, sesame seeds, or even a sprinkle of chopped pistachios would be lovely additions.

How do I know when the jaggery syrup has reached the soft-ball stage?

The best way is to do the cold water test. Drop a tiny bit of syrup into a glass of cold water. If it forms a soft, pliable ball that doesn’t dissolve, it’s ready.