Peanut Laddoo Recipe – Easy Jaggery & Oats Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Peanut Laddoo Recipe – Easy Jaggery & Oats Indian Sweet

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. I remember the first time I made these Peanut Ladoos – it was for Ganesh Chaturthi, and I was a little intimidated. But honestly? They turned out fantastic, and now they’re a regular in my kitchen, especially when I’m craving something sweet and wholesome. Let’s dive in!

Why You’ll Love This Recipe

These Peanut Ladoos (also sometimes called Shengdana Ladoo) are a classic Indian sweet, and for good reason! They’re packed with flavor, have a wonderful texture, and come together with minimal effort. Plus, they’re naturally gluten-free and can easily be made vegan. They’re perfect for festivals, gifting, or just a little something special to enjoy with your evening chai.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup raw peanuts (approximately 150g)
• ¾ cup grated jaggery (approximately 150g) – adjust to taste!
• ½ teaspoon cardamom powder (approximately 2.5g)
• 1 cup rolled oats (optional, approximately 80g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Peanuts: Choosing & Roasting for Best Flavor

Raw peanuts are key here. You want that fresh, nutty flavor. Roasting them really brings out their best, so don’t skip that step! I prefer to roast them dry, but you can also roast them with a tiny drizzle of ghee for extra richness.

Jaggery: Types & Substitutions

Jaggery is unrefined cane sugar, and it gives these ladoos a beautiful caramel-like flavor. You can find it in block form (which you’ll need to grate) or already grated. If you can’t find jaggery, you can use brown sugar, but the flavor won’t be quite the same. (About 1 cup of packed brown sugar would be a good substitute).

Cardamom: Fresh vs. Ground & Its Significance

Cardamom is a staple in Indian sweets, adding a lovely aromatic warmth. Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well too. It really elevates the flavor profile!

Rolled Oats/Poha: Regional Variations & Texture

Adding rolled oats (or even poha – flattened rice) is a regional variation that adds a lovely texture. My grandmother always added a little poha, making the ladoos slightly more crumbly and interesting. It’s totally optional, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts in a pan or oven until they’re golden brown and wonderfully aromatic. This usually takes about 8-10 minutes on the stovetop over medium heat, or 12-15 minutes in a 180°C (350°F) oven. Let them cool completely.
2. If you’re using rolled oats or poha, dry roast them separately until they’re crisp. This takes just a few minutes – watch them carefully, as they burn easily!
3. Once the peanuts are cool, gently rub them to remove as much of the skin as possible. Don’t worry about getting every single bit off, but removing most of it will give you a smoother ladoo.
4. If you’re using oats/poha, grind them to a coarse powder in a blender.
5. Now, add the peanuts, grated jaggery, and cardamom powder to the blender. Pulse the mixture until it starts to bind together. It will go through stages – crumbly, then clumpy, then finally, it will start to form a dough.
6. Check the binding consistency. If it seems too dry, add a little more grated jaggery, a tablespoon at a time.
7. While the mixture is still warm (this is important!), shape it into small, round ladoos. I usually aim for about 1-inch diameter.
8. Let the ladoos cool completely before storing them.

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Binding Consistency

This is the trickiest part! The jaggery is the binding agent, so adding it gradually is key. You want a mixture that holds its shape when you squeeze it, but isn’t sticky.

Preventing Ladoos from Crumbling

If your ladoos are crumbling, it usually means there isn’t enough jaggery. Add a little more, pulse again, and try shaping them again.

Roasting Techniques for Optimal Flavor

Don’t overcrowd the pan when roasting peanuts. Roast in batches if necessary to ensure they roast evenly. Keep stirring frequently to prevent burning.

Variations

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

Vegan Peanut Laddoo

Simply ensure your jaggery is vegan-friendly (some are processed with bone char). That’s it! This recipe is naturally vegan otherwise.

Gluten-Free Peanut Laddoo (Naturally Gluten-Free!)

This recipe is already gluten-free! Just double-check that your rolled oats are certified gluten-free if you’re particularly sensitive.

Spice Level Adjustment: Adding a Hint of Chili

My friend Priya loves to add a tiny pinch of chili powder to her ladoos for a little kick! It’s surprisingly delicious.

Festival Adaptations: Ganesh Chaturthi & Diwali

These ladoos are perfect for offering during Ganesh Chaturthi or gifting during Diwali. You can even decorate them with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These ladoos are wonderful on their own with a cup of chai. They also pair beautifully with a glass of milk or as a sweet ending to a meal.

Storage Instructions

Store the cooled ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become a little firmer.

FAQs

Got questions? I’ve got answers!

What is the shelf life of Peanut Ladoo?

They’ll stay fresh for about a week at room temperature, or up to two weeks in the fridge.

Can I use powdered sugar instead of jaggery?

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

Can I add other nuts like cashews or almonds?

Absolutely! Feel free to add a handful of chopped cashews or almonds to the blender along with the peanuts.

How do I prevent the ladoos from becoming sticky?

Make sure you don’t add too much jaggery. The mixture should hold its shape without being sticky.

Is it necessary to remove the peanut skins?

It’s not essential, but removing most of the skins will give you a smoother, more refined ladoo.

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