Peanut & Jaggery Laddu is a winter special food recipe. Combination of both of them, gives lot of warmth and energy to a body in cool winters. Additionally, people love eating it on a regular basis as a snack, as well. Also, I share bit more about it, peanut jaggery laddu is an authentic Indian food recipe cooked all over India, with little modifications. Further, it’s included in auspicious religious ceremonies, as well. Just to summarize, the cooking idea behind it is to blend peanuts with jaggery and sauté it in a pan. And, then let it cool down to form a rubbery sweet ball. Finally, I say, recipe is quite simple and it takes 20 to 25 minutes to cook it.
In HealthyIndianBites food blogs, we try to cook and promote healthy and nutritious food recipes. This is simple food combination of Peanut and Jaggery. Sparing few minutes to learn this healthy recipe is really worthy. Also, peanut jaggery laddu aka. balls can be bought from market as well. But it may cost bit more. Additionally, the quality of homemade foods is comparatively better. So, viewers let’s cook it at home. Hopefully, you all, like my style of cooking this recipe. We look forward for your comments and suggestion. For latest and regular updates, enroll us on our newsletter. For live demo on cooking, please refer our cooking channel on social media.
Cooking Ingredients:
- 100 gm of Peanuts without Peanut shell.
- 100 gm of finely grinded Jaggery.
- 1-2 teaspoon of Ghee.
- 1/4 teaspoon of Cardamom powder or 3-4 pieces of Cardamom.
- 1/4 teaspoon of Cinnamon powder or 1-2 sticks of Cinnamon.
- 1/4 teaspoon of Clove mix fine powder or 3-4 cloves.
- 1/4 teaspoon of Salt.
Easy Cooking Tips for Beginners
1. It is suggested to break Jaggery into smaller pieces, that helps jaggery melts fast and easy in a pan. Also, it is recommended to melt jaggery on a low flame. Along with that, I request you to buy good quality jaggery products. And always, it is better to maintain proportion of Peanuts to Jaggery as 1:1 in this recipe.
2. By any chance, if you like eating peanuts with its peel, then you may use peanuts as it is and not remove its peel. Also, I add, peel of peanuts is quite nutritious for health.
Cooking Method:
Step:1. Melt 1-2 teaspoon of Ghee in a pan. Further, coat melted Ghee onto coarsely grounded and crushed Peanuts. I add, mix both of them, thoroughly, in a bowl.
Step:2. I may like to share procedure to manually grind Indian Spices and to make powder out of it. I continue, apply little bit of ghee on Indian Spices – Cardamom, Cinnamon and Clove. Further, roast all of them on tawa aka. griddle a bit. And then, grind all of them in mixer grinder to form a powder. After grinding, filter and separate Spices powder from bigger pieces using strainer. Then, Sprinkle the Spices powder to a bowl full of Peanuts. Such that, Peanuts are coated with Spices powder, completely. I say, coating peanuts with Spices, adds flavor to peanuts. Also, I suggest to you all, it is good practice to add some Spices, while using Sugar or Jaggery in recipes. From health perspective, spices slow down the digestion of sugar in a body.
Step:3. I suggest you break Jaggery to finely grinded pieces, before adding it to a pan. Additionally, melt it in a pan at the lowest heat of about 200 degrees centigrade. Do not overheat jaggery, just shut-off flame, sprinkle few drops of water to a pan and let jaggery cool down in it. A tip for your reference, sprinkling some water helps Jaggery in a pan to settle down and avoid it to overcook. Further, add a pinch of salt to a melted jaggery as well.
Step:4. After jaggery is cooled down a bit, mix peanuts and jaggery and let is cool down for couple of more minutes. It is always a good idea to add raw peanuts, then cooking it with jaggery in a pan.
Step:5. By the time peanut jaggery mix cools down bit more let it rest. And continue to Greece steel Tray with little bit of desi Ghee aka. Indian Butter. Evenly spread a mix of Jaggery and Peanuts prepared in Step:4, on the tray. Further, bind Peanut & Jaggery Laddu/balls with soft hands.
Step:6. After cooling down of Peanut and Jaggery, it forms rubbery texture, that is easy to bind and form balls. At last, let the laddu rest overnight in a container. And they are all good to eat. It is recommended not to eat more than 2-3 laddu a day.
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