Peanut Ladoo/Danyache Ladoo
( Sweet balls made from peanuts and jaggery - a simple fasting recipe.).
I love peanuts! Like in most Indian homes, I dry roast the peanuts and store them in an air-tight container. They are always ready to be eaten with ‘gul’ (jaggery) or for making ‘danyacha kut’ ( roasted peanut powder). Another thing I like to do with them is to make peanut laddoo - ‘danyache ladoo’ as Maharashtrians call them! This is a very easy fasting recipe that can be made in very little time. The only time-consuming step in this recipe is roasting the peanuts and peeling those. However, if you have the roasted peanuts ready, as I do, it takes very little time to make these laddoos!
Ingredients
2 cups peanuts
1.5 cup jaggery grated
1 tbsp ghee
Method
Dry roast the peanuts on a low/medium flame, stirring at regular intervals to ensure that all peanuts are roasted properly. Roasted peanuts will have a dark brown color and will be crunchier than raw peanuts. Make sure all peanuts are properly roasted.
Cool them down and then rub them between the palms of your hands. The skin on them will start to peel off. Discard this skin.
Transfer the peanuts to a grinder jar and grind coarsely. You can use the pulse option on your grinder to make sure you don’t overdo the grinding. Keep aside.
In a thick bottom pan, add ghee and jaggery and heat this mixture on a low flame till the jaggery melts. Keep stirring to make sure jaggery doesn’t stick to the bottom.
Add the peanut mixture to this and mix well.
Cool the mixture slightly. When the mixture is warm, grease your palm with clarified butter (ghee) and roll the mixture into balls.
PEANUT LADOOS ARE READY TO SERVE !!
Notes -
Heat the jaggery just a little till it melts. Do not overheat it before adding the peanuts.
Roll the laddoos when the mixture is a little warm. The jaggery in this mixture may harden a bit after cooling completely, making it a little difficult to roll laddoos.
You can add cardamom powder to these laddoos if you like. I never add it though.
These can be stored in an air-tight container at room temperature for 8-10 days.
Peanut Ladoo/Danyache Ladoo
Ingredients
- 2 cups peanuts
- 1.5 cup jaggery grated
- 1 tbsp ghee
Method
- Dry roast the peanuts on a low/medium flame, stirring at regular intervals to ensure that all peanuts are roasted properly. Roasted peanuts will have a dark brown color and will be crunchier than raw peanuts. Make sure all peanuts are properly roasted.
- Cool them down and then rub them between the palms of your hands. The skin on them will start to peel off. Discard this skin.
- Transfer the peanuts to a grinder jar and grind coarsely. You can use the pulse option on your grinder to make sure you don’t overdo the grinding. Keep aside.
- In a thick bottom pan, add ghee and jaggery and heat this mixture on a low flame till the jaggery melts. Keep stirring to make sure jaggery doesn’t stick to the bottom.
- Add the peanut mixture to this and mix well.
- Cool the mixture slightly. When the mixture is warm, grease your palm with clarified butter (ghee) and roll the mixture into balls.
Notes:
- Heat the jaggery just a little till it melts. Do not overheat it before adding the peanuts.
- Roll the laddoos when the mixture is a little warm. The jaggery in this mixture may harden a bit after cooling completely, making it a little difficult to roll laddoos.
- You can add cardamom powder to these laddoos if you like. I never add it though.
- These can be stored in an air-tight container at room temperature for 8-10 days.
