Learn how to make healthy 2-ingredient peanut ladoo with jaggery in just 5 minutes without any ghee. Also known as verkadalai laddu or shenga ladoo, this protein-rich sweet is perfect for festive treats and kids snack boxes.
I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo.
My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam.
This laddu became a super hit recipe in my house. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.
Check out my Peanut chutney recipes in this link.
Quick Notes for US & Abroad Kitchens
- Pre-Roasted Peanuts Shortcut: Unsalted, dry-roasted peanuts available at Trader Joe’s, Costco or local grocery stores can be used straight from the jar, making this recipe ready in just 5 minutes without any stovetop roasting.
- Jaggery Types: Soft block jaggery grated finely or powdered organic jaggery (available at Indian grocery stores) pulses effortlessly with the peanuts. Avoid very dry crystalline jaggery as it may need a few drops of warm ghee to bind.
- Pulsing Technique: Use the ‘Pulse’ button on high-power blenders (Vitamix, Ninja or food processor). Pulse 3 to 4 times only—just enough for the natural oils to release and form a cohesive dough without turning into peanut butter.
- Storage & Shelf Life: Store the peanut ladoos in an airtight glass container at room temperature. They stay fresh, nutty and flavorful for up to 10 days.
Peanut Ladoo Recipe (Verkadalai Laddu)
Ingredients
- ½ cup Roasted and deskinned peanuts (approx. 75g / 2.6 oz)
- ½ cup Grated or powdered jaggery / vellam (approx. 75g to 90g)
- a pinch Cardamom powder (optional)
Instructions
- Dry roast raw peanuts in a kadai on medium flame till the skin crackles and turns crisp, or microwave on high power for 2 to 3 minutes. Allow them to cool completely, then rub in a cloth bag or between your hands to remove the skins.
- Transfer the deskinned roasted peanuts to a dry mixie jar and grind coarsely.
- Add the grated jaggery and a pinch of cardamom powder if using. Pulse in short intervals until well combined and a moist, clumping powder forms. Do not run continuously or it will turn into peanut butter.
- Transfer the mixture to a plate. Take small portions and squeeze firmly between your palms to shape into smooth round balls. The natural peanut oils will help them bind together without any ghee. Store in an airtight jar and enjoy!
Notes
- You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1.
- Ghee is not needed as the natural oil from peanuts helps to shape and bind the ladoos easily.
- You can add a pinch of cardamom powder while grinding if you like.
- Do not grind for a long time continuously. Oil will release and it will turn into peanut butter paste. Pulse in short bursts only.
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Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !
