Peanut Sesame Ladoo Recipe – Authentic Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Peanut Sesame Ladoo Recipe – Authentic Indian Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s both wholesome and incredibly delicious, you’ve come to the right place. These Peanut Sesame Ladoo (pronounced ‘la-doo’) are a classic Indian sweet, especially popular during winter festivals. I remember my grandmother making these every Makar Sankranti – the aroma of roasting peanuts and sesame seeds just filled the house with warmth. They’re surprisingly easy to make, and honestly, so satisfying!

Why You’ll Love This Recipe

These ladoos aren’t just tasty; they’re packed with goodness! Peanuts provide protein, sesame seeds are full of calcium, and jaggery offers a natural sweetness. Plus, they require minimal ingredients and effort. Seriously, if you’re new to Indian sweets, this is a fantastic place to start. They’re perfect for gifting, enjoying with a cup of chai, or just a little something sweet when you need a pick-me-up.

Ingredients

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

• 1 cup sesame seeds (about 150g)
• 1 cup peanuts (about 160g)
• 1 cup jaggery powder (about 200g)

Ingredient Notes

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

Sesame Seeds: Types & Toasting

You can use white or black sesame seeds – both work beautifully! Black sesame seeds have a slightly nuttier flavour, which I personally love. Don’t skip toasting them though; it really brings out their aroma. We’ll get to that in the instructions.

Peanuts: Choosing & Roasting for Flavor

Raw, skin-on peanuts are best for this recipe. Roasting them is key to developing that lovely, nutty flavour. Keep a close eye on them, as they burn easily!

Jaggery: Understanding Varieties & Texture

Jaggery is unrefined cane sugar, and it gives these ladoos a unique, caramel-like flavour. You can find it in block form or powdered. I prefer powdered jaggery as it mixes more easily, but if you only have a block, you can grate it or pulse it in a food processor until it’s a powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan over low heat. Add the sesame seeds and roast them, stirring constantly, until they are lightly golden and fragrant – you’ll even hear them start to pop! This usually takes about 3-5 minutes. Transfer them to a plate to cool.
2. In the same pan, add the peanuts and roast them on low heat until golden brown and crunchy. Again, stir frequently to prevent burning. This will take around 5-7 minutes. Spread them out on a plate to cool completely.
3. Once the peanuts are cool enough to handle, gently rub them between your palms 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 your ladoos a smoother texture.
4. Now, grind the roasted peanuts into a coarse powder. You don’t want a super-fine powder, just a slightly textured crumble. Transfer this to a mixing bowl.
5. Next, coarsely grind the roasted sesame seeds. Add them to the bowl with the peanut powder.
6. Add the jaggery powder to the peanut and sesame seed mixture. Pulse everything together in a mixer or food processor a few times, just until well combined. You want it to come together, but not form a paste.
7. Finally, take small portions of the mixture (about a tablespoon) and roll them between your palms to form round ladoos. If the mixture feels too dry, you can add a tiny bit of melted ghee (clarified butter) – just a teaspoon or so. Store in an airtight container.

Expert Tips

• Low and Slow: Roasting the peanuts and sesame seeds on low heat is crucial. It prevents burning and ensures even cooking.
• Cooling is Key: Make sure the peanuts and sesame seeds are completely cool before grinding. Warm ingredients can turn into a paste.
• Don’t Overmix: Be careful not to overmix the ladoo mixture, or it will become sticky and difficult to roll.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, ensure your jaggery is processed without bone char (some brands use it for decolourisation).
• Gluten-Free Confirmation: These ladoos are naturally gluten-free!
• Spice Level Adjustment (Optional): A pinch of cardamom powder (about ¼ teaspoon) adds a lovely warmth and fragrance. You could also try a tiny bit of nutmeg.
• Festival Adaptations: These are traditionally made for Makar Sankranti and Lohri, but they’re perfect for any celebration! My friend makes them for Diwali too.

Serving Suggestions

These ladoos are wonderful on their own, but they also pair beautifully with a warm glass of milk or a cup of masala chai. They’re a great little energy boost for an afternoon snack.

Storage Instructions

Store the 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 the shelf life of Peanut Sesame Ladoo?

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

Can I use granulated sugar instead of jaggery?

You can, but the flavour won’t be quite the same. Jaggery has a unique caramel-like taste that granulated sugar lacks. If using sugar, reduce the quantity slightly as it’s sweeter.

How can I make the ladoos less sweet?

Reduce the amount of jaggery powder. Start with ¾ cup and adjust to your liking.

What is the best way to grind the peanuts without making them a paste?

Use a pulse setting on your food processor or mixer. Grind in short bursts, checking the texture frequently.

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

Absolutely! A handful of chopped almonds or cashews would be delicious. You could also add a tablespoon of flax seeds for extra nutrition.