This Peanut ladoo recipe with jaggery is a quick and easy treat ready in about 20 minutes, made with just roasted peanuts and jaggery — no ghee or refined sugar. Vegan and gluten-free, these protein-rich sweet balls are perfect as a snack or festive dessert.
Peanut ladoo, also called groundnut ladoo or shengdana ladoo, combines the earthy crunch of roasted peanuts with the caramel warmth of jaggery. They’re easy to form into balls in minutes and have an irresistible nutty-sweet flavor.
These peanut ladoos are ideal for Diwali, Holi, or any celebration. Pack them for lunches, keep a jar ready for guests, or enjoy one after a meal. If you like this, try other simple ladoos such as moong dal ladoo, besan ladoo, or rava ladoo.
This Peanut Ladoo Recipe is a Keeper!
I always keep a batch of these Peanut Ladoo with Jaggery at home. With only roasted peanuts and jaggery they come together quickly and store well.
A pinch of cardamom enhances the aroma nicely; you can also add a few roasted cashews or sesame seeds for extra texture.
They are sweet, nutty, and hold their shape without using ghee or oil.
Quick Look At Peanut Ladoo With Jaggery Recipe
- Prep + Cook: About 20 minutes
- Ingredients: Peanuts, jaggery, and a pinch of cardamom
- Difficulty: Very easy, suitable for beginners
- Taste: Nutty, sweet, and melt-in-the-mouth
Ingredients Notes
This simple 3-ingredient peanut ladoo recipe is forgiving and quick. The natural oil in roasted peanuts binds the mixture, so you don’t need ghee.
- Peanuts: Use fresh, good-quality peanuts. Avoid ones with dark spots or holes. If you’re short on time, unsalted store-bought roasted peanuts work fine.
- Jaggery: I use clean, organic jaggery. If your jaggery has impurities, melt it on low heat and strain through a fine sieve. You can also use boora or tagar as alternatives.
- Cardamom powder: Adds a pleasant aroma. If you don’t have cardamom powder, add 2 cardamom pods while grinding the peanuts or skip it — the ladoos will still taste great.
See the recipe card at the end of the post for exact quantities, a printable version, and nutrition information.
How to make Peanut Ladoo with Jaggery
Step 1: Heat a heavy-bottomed pan over low to medium heat. Dry roast the peanuts, stirring constantly, until they begin to pop and show a few dark spots. Transfer to a plate to cool.
Tip: Taste a peanut to check doneness — if it tastes raw, roast a little longer.
Step 2: Once cooled slightly, rub the peanuts between your palms in small batches to remove the skins. This step is quick and makes the texture smoother.
Step 3: Transfer the roasted peanuts to a mixer or grinder jar. Add grated jaggery and cardamom powder.
Step 4: Grind the mixture to the desired texture — coarse for a rustic bite or fine for soft, melt-in-the-mouth ladoos.
Tip: Grind in short bursts of 15–20 seconds with pauses in between to avoid releasing too much oil.
Step 5: Spread the mixture on a plate. Take small portions and roll them between your palms to form round ladoos.
Step 6: Your peanut ladoos with jaggery are ready to enjoy. Store them in an airtight container once fully cooled.
Recipe Tips
- Roast on low to medium heat. High heat can brown the outside quickly while leaving the inside undercooked, causing a raw taste.
- Avoid over-roasting; it can make peanuts bitter.
- Cool completely before grinding. Grinding warm peanuts with jaggery releases oil and results in a greasy paste.
- Pulse in short bursts while grinding to minimize oil release. Choose coarse or fine grind based on your texture preference.
- Adjust jaggery to taste if you prefer sweeter or milder ladoos.
Recipe FAQs
Let the roasted peanuts cool completely before grinding and pulse in short bursts. Over-grinding or grinding warm peanuts releases excess oil, making the mixture greasy.
Yes. Cardamom adds a pleasant aroma but the ladoos will still taste delicious without it.
Yes. Use unsalted roasted peanuts for best results.
Stored in an airtight container at room temperature, they stay fresh for about a week. In an airtight container in a cool place, they can last up to two weeks.
Other Ladoo Recipes To Try!
- Peanut Ladoo Recipe With Jaggery
- Maharashtrian Rava Ladoo (Pakatale Rava Ladoo)
- Sesame Seeds Ladoo (Soft Til Ladoo Recipe)
- Danedar Besan Ladoo Recipe
If you try this recipe, please leave a comment and rating below! We’d love your feedback.
Recipe Card
Peanut Ladoo Recipe
Instructions
Roasting the Peanuts
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Heat a heavy-bottomed pan over low to medium heat. Add the peanuts and dry roast, stirring continuously, until they start to pop and show a few dark spots.
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Let the peanuts cool to room temperature. Taste one to ensure they are fully roasted.
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Rub the peanuts between your palms to remove the skins.
Making Peanut Ladoo with Jaggery
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Transfer the cooled peanuts to a mixer jar. Add grated jaggery and cardamom powder. Grind to a coarse or fine powder, pulsing in short bursts to avoid excess oil release.
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Spread the mixture on a plate and shape into small balls by rolling between your palms. Store in an airtight container once completely cooled.
Notes
- Roast peanuts on low-medium heat to avoid undercooked flavor. Don’t over-roast.
- Cool peanuts completely before grinding with jaggery to prevent an oily paste.
- Pulse grinder in short bursts. Grind coarse or fine based on texture preference.
- Adjust jaggery amount to suit your sweetness preference.
Nutrition
Nutrition information is an approximation.