Peanut Ladoo Recipe – Sesame Coconut Jaggery Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Peanut Ladoo Recipe – Sesame Coconut Jaggery Sweet Treats

Introduction

Oh, ladoos! These little balls of happiness just scream festive cheer, don’t they? I remember my grandmother making these during Diwali, the whole house smelling of roasted nuts and sweet jaggery. This Peanut Ladoo recipe, with its lovely blend of sesame, coconut, and jaggery, is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is a melt-in-your-mouth treat that’s perfect for any occasion – or just a cozy afternoon with a cup of chai!

Why You’ll Love This Recipe

These aren’t your average ladoos. The combination of peanuts, sesame seeds, and coconut creates a wonderful texture and flavor profile. They’re naturally gluten-free, and with a few tweaks, easily made vegan too! Plus, they’re packed with healthy fats and protein – a little bit of goodness with your sweetness.

Ingredients

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

• 1 cup peanuts (about 150g)
• 1 cup sesame seeds (about 140g)
• 3 tbsp dry coconut (about 25g)
• 1 cup jaggery (about 200g)
• ?? tsp salt (a pinch, about 1g – adjust to taste)
• 2 tbsp poppy seeds (about 15g)

Ingredient Notes

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

Peanuts: Choosing the Right Type & Roasting for Flavor
I prefer using raw, skin-on peanuts for this recipe. They have a more robust flavor. Roasting them really brings out their natural sweetness.

Sesame Seeds: Black vs. White & Their Aromatic Qualities
You can use either black or white sesame seeds – it’s really a matter of preference! Black sesame seeds have a slightly nuttier, more intense flavor, while white sesame seeds are milder. I often use a mix of both for a beautiful visual contrast.

Dry Coconut: Fresh vs. Dried & Regional Preferences
Dried coconut works best here, giving the ladoos a nice texture. If you’re in a region where fresh coconut is readily available, you can use it, but you’ll need to grate it finely and potentially adjust the roasting time.

Jaggery: Varieties & Impact on Flavor and Texture
Jaggery is unrefined cane sugar, and it comes in different forms – grated, powdered, or blocks. Grated jaggery is what I recommend, as it melts easily. The type of jaggery you use will affect the color and flavor of your ladoos. Darker jaggery has a more molasses-like flavor.

Cardamom: The Queen of Spices – Fresh vs. Ground
While this recipe doesn’t explicitly call for cardamom, a pinch (about 1/4 tsp) really elevates the flavor! Freshly ground cardamom is always best, but good quality ground cardamom works well too.

Poppy Seeds: Nutritional Benefits & Flavor Profile
Poppy seeds add a lovely little crunch and a subtle nutty flavor. They’re also a good source of calcium and fiber!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts on low flame. Keep stirring constantly to prevent burning. You want them crunchy! Once cooled, gently rub them to remove the skins.
2. Grind the roasted peanuts into a coarse powder. Don’t over-grind – we want some texture. Set this aside.
3. Now, dry roast the sesame seeds in a pan until they become aromatic. This happens quickly, so watch them carefully!
4. Add the dry coconut to the sesame seeds and roast until golden brown. Again, keep stirring to prevent burning. Let this mixture cool.
5. Grind the sesame-coconut mixture into a coarse powder.
6. Combine the sesame-coconut powder with the crushed peanuts in a large bowl.
7. Add the jaggery and a tiny pinch of salt to the mixture. Mix everything really well with your hands.
8. Transfer the mixture to a mixer jar and pulse it a few times until it starts to come together and feels slightly moist. Be careful not to over-process!
9. Mix in the poppy seeds until they’re evenly distributed.
10. Now for the fun part! Shape the mixture into small ladoos, about 1-inch in diameter.
11. Finally, store your beautiful ladoos in an airtight container to keep them fresh.

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Ladoo Consistency
The key is to get the right consistency. The mixture should hold its shape when you press it together. If it’s too dry, add a tiny bit of melted ghee (clarified butter) – about a teaspoon at a time.

Roasting Techniques for Maximum Flavor
Low and slow is the way to go when roasting. It brings out the natural sweetness of the nuts and seeds without burning them.

Preventing Ladoos from Crumbling
If your ladoos are crumbling, it means the mixture is too dry. Add a little melted ghee or a tiny bit of warm milk to bind it together.

Working with Jaggery: Tips for Smooth Incorporation
If your jaggery is very hard, you can gently warm it up to make it easier to work with.

Variations

Let’s get creative!

Vegan Peanut Ladoo
Simply omit the ghee if you’re adding it for binding. The jaggery and the natural oils in the peanuts and sesame seeds should be enough to hold everything together.

Gluten-Free Peanut Ladoo
This recipe is naturally gluten-free!

Spice Level Adjustment: Adding a Hint of Chili
My friend loves adding a tiny pinch of chili powder for a little kick! It’s surprisingly good.

Festival Adaptations: Diwali & Makar Sankranti Specials
These ladoos are perfect for Diwali, but they’re also a lovely treat for Makar Sankranti – the harvest festival.

Nut-Free Variation (Using Sunflower Seeds)
If you have a nut allergy, you can substitute the peanuts with sunflower seeds. Roast and grind them the same way.

Serving Suggestions

These ladoos are delicious on their own, but they’re also lovely with a cup of masala chai or a glass of cold milk. They make a wonderful offering for guests, or a sweet treat to enjoy with family.

Storage Instructions

Store these ladoos in an airtight container at room temperature. They’ll stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

How long do these ladoos stay fresh?
They’ll stay fresh for about a week if stored in an airtight container at room temperature.

Can I use powdered jaggery instead of grated jaggery?
Yes, you can, but you might need to adjust the quantity slightly, as powdered jaggery is more concentrated.

What is the best way to roast the sesame seeds without burning them?
Roast them on low heat, stirring constantly. They burn quickly, so keep a close eye on them!

Can I add other nuts like cashews or almonds to this recipe?
Absolutely! Feel free to experiment with other nuts. Cashews and almonds would both be delicious.

Is it possible to make a smaller batch of these ladoos?
Yes, you can easily halve or quarter the recipe. Just adjust the ingredient quantities accordingly.