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Peanut Ladoo, step by step on video
See how the jaggery is melted in ghee, the crushed peanuts are mixed in and the ladoos are rolled by hand.
5:07 · Recipe video · Cooking with Siddhi
Peanut ladoo, also called singdana ladoo or moongphali ke laddu, is a really quick and healthy recipe. You can make these soft ladoos in less than 15 minutes.
Made with just roasted peanuts, jaggery and a spoon of ghee, these peanut jaggery ladoos are a favourite for Uttarayan and Makar Sankranti.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these peanut ladoos
- Three ingredients: peanuts, jaggery and ghee.
- Quick: ready in less than 15 minutes.
- Soft and healthy: a quick, wholesome sweet.
- Festive: made for Uttarayan and Makar Sankranti.
Ingredient notes
- Peanuts: 300 g, roasted and coarsely crushed.
- Jaggery: 300 g, chopped, or jaggery powder.
- Ghee: 1 tbsp, plus a little to grease the plate and your palms.
- Size: make the ladoos as big or small as you like.
Peanut Ladoo Recipe
Peanut ladoo with three ingredients: roasted, coarsely crushed peanuts mixed into jaggery melted in ghee, then rolled into ladoos.
Ingredients
- 300 g peanuts, roasted and coarsely crushed
- 300 g jaggery, chopped, or jaggery powder
- 1 tbsp clarified butter (ghee), plus a little for greasing
Instructions
- Heat the ghee. Heat a kadhai and add the ghee.
- Melt the jaggery. Add the chopped jaggery. On a low to medium flame, stir continuously until it melts.
- Add the peanuts. Add half a bowl of the crushed peanuts first and mix well with the jaggery.
- Adjust. If the mixture is too sloppy, add more crushed peanuts. Add them according to the consistency you want.
- Transfer. Grease a plate with ghee and transfer the mixture onto it.
- Roll. Apply ghee to your palms, take a handful of the mixture and roll it between your palms into a round ball. Make the ladoos the size you like.
Nutrition Facts
4 servings per recipe
Serving size1 serving (1/4 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 40 g | 51% |
| Saturated Fat 8 g | 40% |
| Cholesterol 8 mg | 3% |
| Sodium 42 mg | 2% |
| Total Carbohydrate 76 g | 28% |
| Dietary Fibre 7 g | 25% |
| Total Sugars 64 g | |
| Protein 20 g | |
| Vitamin A 89 IU | |
| Calcium 101 mg | 8% |
| Iron 4 mg | 22% |
| Potassium 558 mg | 12% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for peanut ladoo
- Keep the flame on low to medium and stir continuously while the jaggery melts.
- Add the peanuts in two lots so you can control the consistency.
- Grease the plate and your palms with ghee before rolling.
- Make the ladoos as big or small as you like.
What to serve with Peanut Ladoo
Serve the peanut ladoos for Uttarayan or Makar Sankranti. For more Indian sweets, try my Gujarati Magas, Mawa Gujiya and Gajar Halwa.
Peanut Ladoo FAQs
What else is peanut ladoo called?
Singdana ladoo, shengdana laddu or moongphali ke laddu.
How long do peanut ladoos take?
You can make them in less than 15 minutes.
What if the mixture is too loose?
Add more crushed peanuts until it reaches the consistency you want.
Can I use jaggery powder?
Yes. Use 300 g of chopped jaggery or jaggery powder.
When are peanut ladoos made?
They are a favourite for Uttarayan and Makar Sankranti.
More recipes
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