• 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.