peanut ladoo recipe

Peanut Ladoo | How to Make Peanut Laddu

By Swasthi on July 11, 2022, Comments, Jump to Recipe

Peanut ladoo recipe. Peanuts are high in protein and many other nutrients. They are one of the most commonly used nuts across the world. These peanut ladoos make a good and quick energy booster for all age groups. No ghee is needed to prepare these. The moisture in the jaggery and oil in the peanuts will be sufficient for binding. So it is absolutely nourishing and healthy if made without sugar.


cornflakes peanut ladoo recipe

To make these peanut ladoo, cornflakes or poha can be used to give a crunchy feel while we bite into it. However it is optional using them, you can make the ladoos even without cornflakes or poha.

These make a great sweet snack for the kids’ school box. I often make these for my kids. If you are trying to increase the protein intake of your kids, do give them these regularly. They are quick to make and keep good for 2 to 3 weeks at room temperature.

You can try out these ladoos in so many ways, get creative and make them.You can dd few raisins or dates as well. But I usually make these with few some poha or cornflakes as the kids love the crunch.

To make these peanut ladoo, make sure you use good quality peanuts that are not rancid smelling. Choose jaggery that does not have any impurities as we do not melt or filter the jaggery in this recipe.

For more easy ladoo recipes, check
dates and nuts ladoo
sesame seeds ladoo
badam ladoo
coconut ladoo
raisin nut balls

How to make peanut ladoos

1. Dry roast peanuts on a medium flame until golden and aromatic. Cool them and remove the skin. I usually do it on the stove in a pan. Sometimes I also do this: Wash the peanuts, drain them off in a colander for about 5 minutes. Microwave them on high for about 4 minutes, stirring after 2 minutes. When the nuts cool down, the skin peels off easily, a light rub is just enough. If this is done on the stove top, the pan gets charred.

2. Grate jaggery. Pick and discard any debris.
3. Blend together jaggery, peanuts and cardamom powder till smooth.
4. Add crushed poha or cornflakes and mix well. Take small portions and roll them to balls.
5. Store peanut ladoo in an airtight container. The cornflakes begin to lose crunch after 2 days, so make in small quantities or avoid using cornflakes

peanut cornflakes ladoo

Related Recipes

Recipe Card

peanut ladoo recipe

Peanut ladoo

Delicious, aromatic and quick to make peanut ladoos made with jaggery, cardamom powder and roasted peanuts.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings12
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup peanuts
  • 1 cup jaggery
  • ¼ tsp cardamom powder
  • ½ cup poha aval, avalakki or cornflakes (optional)

Instructions

  • Dry roast the peanuts on a tawa until golden and aromatic. Cool them and remove the skin. You can even use them with skin, it does not affect the taste.
  • Once cool grind the peanuts with cardamom powder and jaggery.
  • Crush poha or cornflakes and add them to the powder. If using poha, dry roast them on the tawa till crunchy. Powder and mix everything well.
  • The mixture should come together to bind well. If it does not then blend a little more. Avoid over blending as it will release oils from the mixture.
  • Take small portions of this mixture and roll to ladoos. Store peanut ladoo in an airtight jar and use within 2 weeks. If you intend to keep longer, do not use cornflakes as they turn soft.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Peanut ladoo
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 2mg0%
Potassium 90mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Calcium 19mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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18 Comments
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Nice recipe! Which brand of jaggery did you use? Just wondering which brand is pure without any debris.

5 stars
Wow soo easy n very nice recipe swasthi. Can i give it to my 18 months baby as evng snack if yes, please suggest me the quantity n how many times in a week can give

5 stars
Awesome recipes..i would lik to try peanut laddoo but thinking wat to add either poha or cornflakes .. my son is 16th months old so plz let me know which one would taste good.

5 stars
Hi mam which type of cornflakes used fried or unfried i want to do this receipe

Which jaggery you used?

5 stars
Your recipes are fantastic. I made these with poha. my kids were crazy for them. thank you

Thanks for sharing.

Very healthy laddus

awesome and innovative ladoo.you have a nice blog.you can visit my blog and give ur valuable comments.

great twist on the traditional recipe, delicious!

a diff combo and very delicious ladoo…