Peanut Jaggery Ladoos Recipe
Peanut Jaggery Ladoos Recipe a healthy snack is something that is easy to make gluten-free too.
Servings: 18 ladoos
Calories:
Equipment
- Spoons and Ladles
- Airtight Container
Ingredients
- 2 cups peanuts
- 200 grams jaggery grated
- 1 tsp green cardamom powder
- 2 tbsp water
Instructions
- In a thick kadhai/wok roast the peanuts on low flame till they start to darken and you get a nice aroma.
- Remove to a plate and let the peanuts cool.
- Add the water in the heavy-bottomed kadhai/wok add the jaggery and let it stand for some time. The jaggery will dissolve.
- Remove the skin by gently rubbing them. I used a tea towel and rubbed. This is an optional step.
- Now place the jaggery on low flame and stir let it simmer for a few minutes.
- Once the jaggery syrup thickens ( a drop of the syrup added to a bowl of water should form a softball).add the peanuts and cardamom. Mix well.
- Remove from the flame and allow the mixture to cool till you can handle it.
- Apply a little oil or ghee to your hands (this prevents burning) and make small balls.
- Store in an air-tight container but finish them in 2 weeks.
Notes
Your test for the jaggery syrup being done is adding a drop of the syrup in a bowl of water. The syrup should form a soft ball.