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Peanut Ladoo

13 Sep

Verusenagapappu Vundalu


Peanuts 1 cup
Jaggery (grated) 1 1/2 cups
Ghee 1 tsp

Method of preparation:

Heat a pan on low – medium flame, add peanuts and roast them until golden brown.
Cool the peanuts and rub them between hands to peel off the brown skin.

Heat a sauce pan on medium flame, add ghee, jaggery and half a cup of water.
Boil until the jaggery syrup thickens somewhere near the thickness of pure honey.
Drop a tsp of thickened jaggery syrup in a cup of plain water to test whether its forming a soft ball.
Once it forms a ball, stir in roasted peanuts and remove from heat.
Cool the mixture a bit, roll it into small balls with greased hands.
Store peanut laddu tight in a jar and it stays fresh for months.

Notes: Make sure to get the jaggery syrup right (too thin a syrup doesnt form into balls and too thick a syrup is hard to bit into).