Peanut Ladoo Recipe – Sesame & Coconut Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Peanut Ladoo Recipe – Sesame & Coconut Sweet Treats

Hey everyone! If you’re anything like me, you have a serious sweet tooth, especially when it comes to traditional Indian sweets. And honestly, nothing beats a homemade ladoo, right? Today, I’m sharing my go-to recipe for Peanut Ladoo – a delightful blend of peanuts, sesame, and coconut that’s surprisingly easy to make. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since! They’re perfectly crumbly, subtly sweet, and packed with flavour. Let’s get started!

Why You’ll Love This Recipe

These Peanut Ladoo are more than just a sweet treat. They’re a little bundle of comfort, perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. They come together quickly, require minimal ingredients, and are naturally gluten-free. Plus, the combination of textures – the crunch of peanuts and sesame, the chewiness of coconut – is just chef’s kiss!

Ingredients

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

• 1 cup Peanuts
• 1 cup Dry Coconut
• 0.5 cup Sesame Seeds
• 6 tbsp Ghee
• 1 cup Jaggery (grated) – about 200g
• 1 tbsp Dry Ginger Powder (sonth)
• 2 tsp Ganthola Powder (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your ladoos.

Peanuts: Choosing the Right Variety

I prefer using bold, flavorful peanuts for this recipe. You can use any variety, but make sure they’re fresh! Raw, skin-on peanuts work best. (About 150g)

Sesame Seeds: Black vs. White – What’s the Difference?

You can use either black or white sesame seeds – it’s really a matter of preference. Black sesame seeds have a slightly nuttier flavour, while white sesame seeds are milder. I often use a mix of both for a beautiful visual contrast! (About 75g)

Dry Coconut: Fresh vs. Dried – Which to Use?

For this recipe, dried coconut is the way to go. Fresh coconut has a higher moisture content, which can make the ladoos too sticky. Make sure your dried coconut isn’t overly dry, though – you want it to still have some flavour. (About 100g)

Ganthola Powder: A Unique Regional Spice

Ganthola powder is a bit of a hidden gem! It’s made from the dried flower buds of the Butea monosperma tree and adds a unique, slightly earthy flavour. It’s commonly used in Rajasthani and Gujarati cuisine. If you can’t find it, you can skip it, but it really does add something special.

Jaggery: Understanding Different Types & Their Impact

Jaggery is unrefined sugar, and it comes in different colours and flavours depending on the sugarcane used. Darker jaggery has a stronger molasses flavour. I prefer using a medium-coloured jaggery for a balanced sweetness. (About 200g)

Ghee: The Importance of Quality Ghee

Ghee is clarified butter, and it adds a wonderful richness and aroma to the ladoos. Using good quality ghee makes a big difference. Homemade is best, but a good store-bought brand will work too. (About 85ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts on medium heat for about 5-7 minutes, until they start spluttering and become fragrant. This step is crucial for developing that lovely nutty flavour. Let them cool completely, then gently rub them between your palms to remove as much of the skin as possible.
2. Next, roast the sesame seeds in the same pan until they turn golden brown and release their aroma. Be careful, they burn easily! Set aside to cool.
3. Now, grind the roasted peanuts and sesame seeds into a coarse powder using a mixer or food processor. Don’t over-grind – you want some texture.
4. In a large bowl, combine the peanut-sesame powder with the dry coconut, dry ginger powder, and ganthola powder (if using). Mix well.
5. Time for the jaggery! Dissolve the grated jaggery in 2-3 tablespoons of water. Strain the mixture through a fine-mesh sieve to remove any impurities.
6. Heat the jaggery syrup in a pan with the ghee over medium heat. Stir constantly until the syrup thickens to a sticky consistency – it should coat the back of a spoon. This usually takes about 5-8 minutes.
7. Pour the hot jaggery syrup into the dry mixture and mix thoroughly until everything is well combined and there are no dry patches. This part can be a little messy, but it’s worth it!
8. While the mixture is still warm (but not too hot to handle!), shape it into round ladoos. I usually use a tablespoon to scoop out portions and then roll them between my palms.
9. Let the ladoos cool completely before storing them in an airtight container.

Expert Tips

• Don’t skip the roasting step! It’s key to flavour.
• Strain the jaggery syrup to ensure a smooth ladoo texture.
• Work quickly when mixing the syrup into the dry ingredients, as the mixture sets fast.
• If the mixture feels too dry, add a teaspoon of ghee at a time until it comes together.

Variations

• Vegan Peanut Ladoo: Substitute the ghee with coconut oil or any other vegan butter alternative.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your dry ginger powder and ganthola powder are certified gluten-free if you have a severe allergy.
• Adjusting the Sweetness Level: If you prefer less sweet ladoos, reduce the amount of jaggery to ¾ cup.
• Festival Adaptations (Diwali, Makar Sankranti): My aunt always adds a pinch of cardamom powder during Diwali for an extra festive touch. For Makar Sankranti, she likes to sprinkle a few chopped pistachios on top of each ladoo.

Serving Suggestions

These ladoos are perfect on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter or a sweet treat for guests. My kids love them as an after-school snack!

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

What is Ganthola Powder and where can I find it?

Ganthola powder is a unique spice used in some Indian sweets. You can find it at Indian grocery stores or online.

Can I use powdered sugar instead of jaggery?

While you can use powdered sugar, it won’t give you the same flavour as jaggery. Jaggery has a lovely caramel-like flavour that really enhances the ladoos.

How do I know when the jaggery syrup has reached the right consistency?

The syrup should be thick and sticky, and it should coat the back of a spoon. If you drop a small amount of syrup into a glass of cold water, it should form a soft ball.

Can I add other nuts or seeds to this ladoo recipe?

Absolutely! Feel free to add chopped almonds, cashews, or even sunflower seeds for extra crunch and flavour.

How long do these ladoos stay fresh?

These ladoos stay fresh for up to a week at room temperature, or up to two weeks in the refrigerator.