Peanut Ladoo is nutty, healthy, delicious, and sweetened with jaggery. These protein-packed peanut energy balls are flourless, dairy-free, and gluten-free!
Peanut Jaggery Energy Balls are made with only three ingredients and come together easily and quickly! They are perfect for a sweet treat, a reward after a workout, or a mid-day snack.
About Peanut Ladoo
I adore these Peanut Balls; they are easy to make and very satisfying. They come under desserts, energy balls, and a healthier option for a sweet craving.
This recipe requires only three ingredients: raw peanuts, jaggery powder, and ground cardamom. Also, other than roasting the peanuts, it is a no-cook and no-bake recipe.
The oil in peanuts will be released upon grinding, which will help bind the mixture and roll the Ladoo. So, there is no need to add ghee. And that makes this Ladoo dairy-free.
Peanut Ladoo is perfect for a post-workout snack, a healthy after-school snack for kids, and it gives instant satisfaction to your sweet cravings.
These energy balls are also known as Singdana Ladoo, Shengdana Ladoo, and Mungfali Ladoo.
Why You Will Love Peanut Ladoo
- These Ladoos provide warmth and energy.
- They are protein-packed and nutrient-dense.
- Peanut Ladoo is soft, nutty, and delicious.
- These energy balls are naturally sweetened with jaggery.
- This easy recipe can be made in a food processor or blender.
- It is a straightforward and quick recipe.
- Peanut Jageery Balls are flour-free, gluten-free and dairy-free.
Ingredients
- Peanuts: Use raw peanuts to make these Ladoos. Dry roasting the peanuts is essential to enhance the flavor and crunchiness. Roast the peanuts on medium-low heat and taste some peanuts to ensure they are not raw and toasted properly.
- Jaggery: For this recipe, I have used jaggery powder. But other forms of jaggery, like soft jaggery or jaggery block, can also be used. If using a jaggery block, chop or grate it before measuring it.
- Ground Cardamom: Cardamom provides a warm flavor to these sweet Ladoos. However, you can skip it if you want.
How To Make Peanut Jaggery Energy Balls
- Roast the peanuts on low-medium heat in a thick-bottomed pan, stirring continuously.
- Keep roasting the peanuts until crunchy and get a light brown color.
- Ensure not to burn the peanuts, or the color should not change to dark brown.
- Also, roast the peanuts well; there should be not a bit of rawness.
- To make sure, taste a couple of peanuts and check if they are crunchy.
- Transfer the toasted peanuts onto a plate or bowl and allow them to cool at room temperature.
- Once peanuts are cool enough to handle, rub and crush them between your palms to remove the skin. It will come off easily.
- Then, get rid of all the skin entirely and keep the peanuts aside.
- If you have difficulty getting rid of the skin, sift the peanuts using a sieve with large perforations.
- Keep the husked peanuts aside.
- Add peanuts to the grinder or blender jar.
- Pulse or grind the peanuts a few times until the mixture becomes a coarse powder.
- Then, add jaggery powder and ground cardamom.
- Continue pulsing or grinding for a few more seconds.
- Scrape the jar, check the consistency, and see how much oil is separated.
- If the mixture is still dry and coarse, continue grinding or pulsing.
- Grind the mixture until it reaches almost a fine consistency, and some oil is released from the peanuts.
- You need to keep checking the consistency after grinding or pulsing a few times.
- Also, taste the mixture and add more jaggery powder if necessary.
- Once you see that some oil is separated, take a small portion and make a ball.
- It should hold its shape and should not crumble.
- Do not overprocess; otherwise, you will end up having peanut butter.
- Transfer the Ladoo mixture into a bowl and mix it again using your hand.
- Then, take 1-2 tablespoons of the mixture, press it in your palm, and roll it into a round ladoo.
- I used a small ice cream scoop for easy scooping and even size.
- Continue with the remaining mixture and make balls.
- I could make 16 Ladoos.
Storing Suggestions
- Store the Peanut Ladoos in an airtight container for a week at room temperature. However, do not place them in a warm place.
- For more extended storage, refrigerate the Ladoo in an airtight container.
- You can also freeze the Laddu for up to 3 months in a freezer-safe container or bag.
Substitution
Adding cardamom is optional but highly recommended. However, you can add other ground spices, such as nutmeg or ginger instead of cardamom.
I have used jaggery powder, but you can also use soft jaggery or jaggery block. If using a jaggery block, chop or grate it before the measurement.
Variations
Nuts: You can blend some roasted almonds or cashews with peanuts in the blender for more flavors and nutrients.
Spices: Add other spices like ground nutmeg or ground ginger with ground cardamom.
Coconut: Add slightly toasted desiccated or shredded coconut while grinding the peanuts and jaggery. It will make the Ladoo more nutritious and nutty.
Ghee: You can add a tablespoon of ghee if you do not follow a vegan diet. If you decide to add ghee, do not grind the peanut mixture for long. Ghee will help in binding the mixture and rolling it into Ladoo.
Seeds: Add toasted sesame seeds for more flavor and nutrition.
Dates: You can use soft dates for this recipe and reduce the amount of jaggery.
Sweetener: Instead of jaggery, you can use the cane, raw, coconut, or powdered sugar.
Helpful Tips
Peanuts: It is essential to roast the peanuts to remove rawness and provide crunchiness. Roast the peanuts on low-medium heat, and do not let them burn. Peanuts should not be rancid, and they should be in their shelf-life.
Food Processor or Blender: I have used a high-power blender to make the Peanut Jaggery Laddo mixture. But you can also use a food processor or mixer.
Scaling: You can easily halve the recipe for fewer balls. If you double the recipe or scale it up, make the Ladoo mixture in two batches.
More Energy Balls
Recipe Card
Peanut Ladoo / Peanut Jaggery Energy Balls
Ingredients
- 2 cups (320g) raw peanuts
- ¾ cup (100g) jaggery powder or add to taste
- ½ teaspoon ground cardamom
Instructions
- Roast the peanuts on low-medium heat in a thick-bottomed pan, stirring continuously.
- Keep roasting the peanuts until crunchy and get a light brown color. Ensure not to burn the peanuts, or the color should not change to dark brown. Also, roast the peanuts well; there should be not a bit of rawness.
- Transfer the toasted peanuts onto a plate or bowl and allow them to cool at room temperature.
- Now, with the help of a clean kitchen cloth or with your hands, rub the peanuts and remove the skin.
- Add peanuts to the grinder or blender jar. Pulse or grind the peanuts a few times until the mixture becomes a coarse powder.
- Then, add jaggery powder and ground cardamom. Continue pulsing or grinding for a few more seconds.
- Scrape the jar, check the consistency, and see how much oil is separated. If the mixture is still dry and coarse, continue grinding or pulsing.
- Grind the mixture until it reaches almost a fine consistency, and some oil is released from the peanuts. You must keep checking the consistency after grinding or pulsing a few times.
- Also, taste the mixture and add more jaggery powder if necessary.
- Once you see that some oil is separated, take a small portion and make a ball. It should hold its shape and should not crumble.
- Do not overprocess; otherwise, you will end up having peanut butter. Transfer the Ladoo mixture into a bowl and mix it again using your hand.
- Then, take 1-2 tablespoons of the mixture, press it in your palm, and roll it into a round ladoo. I used a small ice cream scoop for easy scooping and even size.
- Continue with the remaining mixture and make the balls. I could make 20 Ladoos.
Storing Suggestions
- Store the Peanut Ladoo in an airtight container for a week at room temperature. However, do not place them in a warm place.
- For more extended storage, refrigerate the Ladoo in an airtight container.
- You can freeze the Laddu for up to 3 months in a freezer-safe container or bag.
Notes
- Peanuts: It is essential to roast the peanuts to remove rawness and provide crunchiness. Roast the peanuts on low-medium heat, and do not let them burn. Peanuts should not be rancid, and they should be their shelf-life.
- Food Processor or Blender: I have used a high-power blender to make the Peanut Jaggery Laddo mixture. But you can also use a food processor or mixer.
- Scaling: You can easily halve the recipe for fewer balls. If you double the recipe or scale it up, make the Ladoo mixture in two batches.
Nutrition (Approximate Values)
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