Peanut laddoo Recipe | Peanut laddu using Jaggery syrup | Peanut Jaggery laddoo
Prep time
Cook time
Total time
Serves: 11 ladoos
  • Roasted Peanuts - ½ cup
  • Jaggery - ⅓ cup
  • Water - ⅓ cup
  • Cardamom powder - a generous pinch
  1. Take ⅓ cup of grated jaggery. Add ⅓ cup water and a generous pinch of cardamom powder.
  2. Let it boil so that jaggery dissolves completely. Strain the syrup for impurities.
  3. Add filtered jaggery syrup to a kadaai and let it boil well. In a bowl of water, add few drops to check the consistency of syrup.
  4. You should be able to gather the drops to a mass and roll it into a soft ball. If this consistency is reached, simmer and add roasted peanuts to the syrup.
  5. Mix well so that all syrup are coated well. Keep a ghee-greased plate ready by the side.
  6. Transfer the contents to the greased plate. Remove the peanuts stuck to the ladle with a spoon. Spread and try to break any long bunches.
  7. Once cooled, immediately transfer to mixer in batches and grind it slightly coarse(without any bits, though). Do not pulse it for a long stretch. Check for every 2 pulses. Take off any peanuts that stand still without grinding and put it in the next batch. In the last batch, if 1 or 2 peanuts do not grind, just eat it ;) Else, too much grinding will make the rest of the peanuts so sticky !
  8. Take some and just roll the ladoo(not tightly) between your palms for perfect shape ! Store in air-tight container and enjoy for a week !
Add cardamom powder after filtering the syrup for rich flavor.
Recipe by My Healthy Kiddo at