Peanut and Sesame Ladoos
A quick and easy recipe to make delicious Peanut and Sesame Ladoos. Enjoy as a snack or dessert!
Ingredients
- 2 cup Peanuts Raw and Unsalted
- ½ cup White Sesame Seeds
- ⅔ cup Jaggery
- ½ cup Shredded Coconut
- ½ tablespoon Cardamom powder
- 2 tablespoon Ghee
- 1 cup Water
Instructions
- Roast peanuts in a pan until well browned. Once cooled, remove skin and keep aside.
- In the same pan, roast sesame seeds until browned as well. Remove and keep aside to cool.
- Add the peanuts and sesame to a food processor and coarse blend. Make sure it is not finely ground for added texture.Reserve half a cup of this mixture for coating the ladoos later (optional)
- Heat a medium sauce pan and add ghee. Once the ghee has melted, place the pieces of jaggery and move it around gently. Now add the water.
- Once the water starts boiling, start stirring the jaggery pieces and slowly chip away to help it completely melt. The water will turn in to a dark caramel color.
- Let it reduce for 3-4 more mintues.Now add the peanut- sesame mixture, shredded coconut, cardamom powder and mix well. Once almost all of the liquid has evaporated and it has turned into a sticky mixture, remove from heat and keep aside.
- After 15 mins or when you feel comfortable holding the mixture in your hand, remove a fist sized amount and gently press in your fist. This will help the mixture in holding shape. Now gently move it around in your palm using your fingers to shape in to a sphere/ball. Feel free to use both hands if that makes it easier.
- Place the reserved peanut-sesame mixture in another plate. Roll the ladoo in this mixture and place in another plate/serving tray. Repeat until remaining mixture has been shaped.
Notes
- The ladoos will keep well in room temperature for 7-10 days. It can be refrigerated as well. Make sure you warm it up a little before enjoying!
- I would expect they can be frozen for up to 6 months since they should keep their texture.Let it thaw out completely and warm it up before consuming.