Peanut Ladoo is a nutty, healthy, and delicious treat, 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! Peanut Ladoo is perfect for a sweet treat, a reward after a workout, or a mid-day snack.
Protein-Packed Peanut Ladoo
I adore these Peanut Balls; they are easy to make and very satisfying. They fall under the category of desserts, energy balls, and offer a healthier option for satisfying a sweet craving.
This recipe requires only three ingredients: raw peanuts, jaggery powder, and ground cardamom. Additionally, this recipe is a no-cook and no-bake option, aside from roasting the peanuts.
The oil in peanuts is released upon grinding, which helps 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 and Notes For Peanut Ladoo
- Peanuts: Use raw peanuts to make these Ladoos. Dry-roasting the peanuts is essential to enhance their flavor and crunchiness. Roast the peanuts on medium-low heat and taste a few to ensure they are not raw and have adequately toasted.
- Jaggery: For this recipe, I have used jaggery powder. However, other forms of jaggery, such as soft jaggery or jaggery blocks, can also be used. If using a jaggery block, chop or grate it before measuring it.
- Ground Cardamom: Cardamom provides a warm flavor to the Peanut Ladoo. However, you can skip it if you want.
How To Make Peanut Ladoo
- Roast the peanuts over low to medium heat in a thick-bottomed pan, stirring continuously.
- Continue roasting the peanuts until they are crunchy and have a light brown color.
- Ensure that the peanuts do not burn, or their 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, remove all the skin entirely and set the peanuts aside.
- If you have difficulty removing 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 an additional few 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 with a paste that resembles peanut butter.
- Transfer the Ladoo mixture into a bowl and mix it again using your hands.
- 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 Peanut Ladoos.
Storing Suggestions
Store the Peanut Ladoos in an airtight container at room temperature for up to a week. 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 roasted almonds, cashews, and peanuts in the blender for added flavor and nutrients.
Spices: Add other spices like ground nutmeg, ground ginger, in addition to ground cardamom.
Coconut: Add slightly toasted desiccated or shredded coconut while grinding the peanuts and jaggery. It will make the Peanut 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 bind the mixture and roll it into Ladoos.
Seeds: Add toasted sesame seeds for an extra boost of 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 cane, raw, coconut, or powdered sugar.
Helpful Tips For Peanut Ladoo
Peanuts: It is essential to roast the peanuts to remove their rawness and achieve a crunchy texture. Roast the peanuts over low to medium heat, and avoid burning them. Peanuts should not be rancid, and they should be within 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 Peanut Ladoos. 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.
Thanks for coming! Let me know what you think.