How about a recipe for smooth, delicious ladoo with an otherwise crunchy, munchy legume? Yes, that’s peanuts for you, with the Peanut Laddu recipe. Made with just 2 ingredients, that are, roasted peanuts and jaggery, these lovely Shengdana Ladoo are really easy and quick to make. At home, you can have these as a yummy sweet snack or even as a light dessert post your meals. Whatever you choose to do, make sure you make many of these ladoo as these are quite addictive.
About Peanut Laddu
There’s always a jar of roasted peanuts at my home. You will see a jar on the shelves, by default. Apart from snacking on them, I also make the Peanut Ladoo quite often.
It is definitely possible to prepare your Peanut Laddu in umpteen ways. Either solely with peanuts or with the addition of more ingredients like coconut, sesame seeds or nuts.
These ladoo are also referred to as Shengdana Ladoo in Marathi, Groundnut Laddu in English and Singdana Laddu or Mungfali ke Ladoo in Hindi.
Thats because Peanuts are also known as shengana, singdana, mungfali in these languages. They are also called Groundnuts in English.
This particular recipe of Peanut Laddu has only 2 ingredients – peanuts and jaggery. Begin by just roasting the peanuts. Then, grind it with the jaggery powder and you’re pretty much sorted.
Also, this is a similar way of making peanut butter at home. Just that for the ladoo, the peanuts are not ground too much. Enough, so that the mixture is able to hold itself when shaped into a ladoo.
Speaking of storing these ladoo, you can keep them in an airtight jar for about a week at room temperature. If you want to keep them well for a longer time, then refrigerate the Peanut Laddu in airtight boxes. This way, the ladoo will last for about 15 to 20 days.
This Shengdana Ladoo recipe can be easily scaled as well for a larger batch, and I would say you prepare more ladoos since these will become an instant favorite with all!
Have these ladoo just as they are as a mid-day snack, pack it in your tiffin boxes or finish your meals with it – these are only spheres of happiness at all times!
How to make Peanut Laddu
1. Heat a thick bottomed frying pan on skillet. Keep the heat to low or medium and add 1 cup raw dried peanuts.
2. Stirring at intervals, begin to roast the peanuts.
3. Keep roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well.
Cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them.
If yes, then continue to roast for some more minutes. You can even roast/toast the peanuts in an oven.
4. Once the peanuts are roasted well, remove the pan from the stovetop and let the peanuts cool to room temperature.
5. When the peanuts cool to room temperature, rub them between your palms, so that their skin peels off.
Do this with all the peanuts. This part of peeling peanuts takes some time.
Make Shengdana Ladoo Mixture
6. Now, add the peanuts in a grinder jar.
7. Add ⅓ cup jaggery powder or grated jaggery. You can add more jaggery if you want.
8. Run mixie or grinder for a few seconds and then stop. Check the consistency. Continue in the same way, till you get a coarse consistency in the peanuts.
You can also use the pulse option in your grinder. You have to run the mixie in parts till a bit of oil releases from the peanuts.
Take a small portion of the mixture in your hands and then press. It should hold shape and not crumble.
Don’t grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.
9. Take the ladoo mixture in a plate or tray.
Make Peanut Ladoo
10. Now, take a small portion of the ladoo mixture in your palms and shape it into a ladoo.
11. Make peanut laddu with the rest of the mixture.
12. This recipe yields 10 to 12 ladoo. The recipe can be easily doubled or tripled. Store ladoo in an airtight jar.
If living in a warm or humid place, then keep the jar in the refrigerator. If living in a cool or cold climate, then you can keep at room temperature.
13. Serve healthy Peanut Laddu plain as a sweet snack.
- You have to roast the peanuts well – till they turn crunchy and don’t have even a bit of hardness or rawness in them. The roasting can be done in an oven as well. Make sure to use peanuts that have not become rancid and are within their shelf period.
- While grinding the roasted peanuts, make sure to run the grinder/mixie in parts till a little bit of oil releases from the peanuts. Remember not to grind at a stretch or for too long, as then you will eventually have peanut butter.
- Make sure to also check that whether with the ground mixture you are able to form ladoo. For this, take a small portion of the mixture in your hands and press. If it is holding its shape and not crumbling, it’s ready to be shaped into ladoo.
- Peanut Ladoos have to be stored in an airtight jar. If you are living in a place with warm and humid weather conditions, then refrigerate the jar. If staying in a place with colder weather conditions, then keep the jar at room temperature.
- With this specific recipe, you will get about 10 to 12 ladoo. You can make more by doubling or even tripling the same recipe.
More Peanut Recipes To Try!
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Peanut Laddu (Shengdana Ladoo)
- 1 cup peanuts – 160 grams
- ⅓ cup jaggery powder or grated or chopped jaggery
- Heat a thick bottomed skillet or frying pan or kadai (wok). Keep the heat to low or medium and add the raw dried peanuts.
- Stirring at intervals begin to roast the peanuts.
- Keep on roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well.
- Just cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them. If you get the raw taste, then continue to roast for some more minutes. You can also opt to roast the peanuts in an oven.
- Once the peanuts are roasted well, keep the pan on the kitchen countertop. Let the peanuts cool at room temperature.
- When the peanuts are completely cooled, rub the peanuts between your palms, so that their skin peels off. Do this with all the peanuts. This part of peeling peanuts takes some time.
Making peanut ladoo mixture
- Now add the peanuts in a grinder jar.
- Add jaggery powder or grated jaggery.
- Run the mixie or grinder for a few seconds and then stop. Check the texture of the ground peanuts. Continue again for few seconds and stop. Grind till you get a coarse consistency in the peanuts.
- You can also use the pulse option in your mixer-grinder. You have to grind in parts till a bit of oil releases from the peanuts. Take a small portion of the mixture in your hands and then press. It should hold shape and not crumble.
- Don’t grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.
- Take the ladoo mixture in a plate or tray.
Making peanut laddu
- Now take a small portion of the ladoo mixture in your palms and begin to shape it into peanut ladoos.
- Make ladoos with the rest of the mixture.
- This recipe yields 10 to 12 ladoos. The recipe can be easily doubled or tripled. Store the peanuts ladoos in an airtight jar.
- If living in a warm or humid place, then keep the jar in the fridge. If living in a cool or cold climate, then you can keep at room temperature.
- Serve these healthy peanut ladoo plain as a sweet snack.
- Before beginning with the recipe, check the smell and taste of peanuts. They should not smell moldy and taste sour or bitter. This means that the nuts have become rancid. So do not use these peanuts at all and trash them.
- Use any good quality jaggery, preferably organic.
- The recipe can also be easily doubled or tripled.
Nutrition Info (Approximate Values)
This Peanut Laddu recipe post from the archives first published in August 2016 has been republished and updated on 21 July 2022.
Thanks for sharing this comprehensibly. I am gonna try this today.
This is a really quick & healthy recipe, and good for kids too. I have a pack of blanched peanuts at home. I guess I need to roast them before using them for this recipe?
i think blanched peanuts will also need to be roasted. as the peanuts needs to be cooked well. otherwise the can cause stomach problems.
Thanks. They’re yummy!
thanks for replying back sweta. glad to know. happy cooking.
Dear Dasanna,your recipes are awesome..Your detailed explanation with pics gives us clarity in each and every stage of preparation..Thank you so much..Could u pl.post recipe for peanut chikki which is available outside.
thanks a lot pavani. i have already posted peanut chikki recipe with whole peanuts. you can check it on this link – https://www.vegrecipesofindia.com/peanut-chikki-recipe/
Omg…can’t believe dat a ladoo recipe can be so easy and delicious as well…ready in a jiffy…and over in no time…noone can have just one.. Tnks again mam..?
welcome divya and thanks again. agree these peanut ladoos are quick to make and taste good too.
Such a simple recipe. Will definitely try it for my upcoming road trip. So what’s the shelf life for these if not refrigerated?
these stay good for a week to 10 days and you can easily pack them during trips and travels.