Peanut Ladoo Recipe (Verkadalai Laddu)
Healthy 2-ingredient peanut ladoo (verkadalai laddu) prepared with roasted peanuts and jaggery in just 5 minutes without any ghee.
Servings: 8
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.