Karnataka · Sweet
Peanut Jaggery Ladoo
ಕಡಲೆಕಾಯಿ ಉಂಡೆ · Kadlekai Unde · ಶೇಂಗಾ ಉಂಡೆ · Shenga Unde · मूंगफली गुड़ के लड्डू · Moongphali Gud Ladoo
Peanut jaggery ladoo is a round sweet made from roasted groundnuts and jaggery powder. Roast and skin the nuts, grind them to a coarse meal, then pulse in the jaggery and press the mixture into balls. The groundnuts release enough oil to bind the mixture without a cooked syrup.
- vegetarian
- vegan
- gluten-free
Ingredients
- 145 g (about 1 cup)Raw groundnuts Organic Mandya
- 110 g (about 3/4 cup, loosely filled)Jaggery powder (bella pudi) Organic MandyaBreak up any hard lumps.
Method
Roast the groundnuts
Dry-roast the groundnuts over medium-low heat for 8–10 minutes, stirring until the skins blister and a split nut shows a lightly golden centre.
⏱ 9 minCool the groundnuts
Spread the nuts on a plate for about 10 minutes, until cool enough to rub and only faintly warm.
⏱ 10 minRemove the skins
Rub the nuts in a clean, dry tea towel until the loosened skins separate.
Grind to a coarse meal
Pulse the skinned nuts in a dry mixer jar in 1-second bursts until they look like coarse sand.
Pulse in the jaggery
Pulse in the jaggery powder in short bursts until a pinch of the mixture clumps when squeezed.
Portion the mixture
Divide the mixture into 12 portions while it still feels slightly warm from grinding.
Press into balls
Shape each portion into a ball by pressing it firmly between your palms.
Shop the ingredients
Tips
- Use a dry grinder jar to keep the mixture workable.
- Stop pulsing as soon as the mixture holds together when squeezed.
- Press each portion before rolling it so the edges stay intact.
Serving
Serve with a cup of chai or pack the ladoos in a small Sankranti gift box.
Storage
Store in an airtight tin in a cool, dry place for up to 1 week. For longer storage, refrigerate for up to 2 weeks and let the ladoos come to room temperature before serving.
Variations
- Reserve a few roasted nuts to crush by hand and mix back in for a coarser bite.
- Add 0.5 g (1/4 tsp) ground cardamom with the jaggery for a fragrant version.
Nutrition per serving
| Energy | 104 kcal |
|---|---|
| Protein | 3.2 g |
| Carbohydrates | 10.9 g |
| Fat | 6.0 g |
| Fibre | 1.0 g |
Approximate, calculated from the ingredients and divided by the stated servings.
Questions people ask
Why does my peanut jaggery ladoo crumble?
The nuts may still be too coarse to release enough oil. Pulse the mixture a few more times, then squeeze a small portion firmly. Once the portion keeps its shape in your hand, divide and roll the rest straight away.
Can I use roasted peanuts to make peanut jaggery ladoo?
Use plain, unsalted roasted peanuts and weigh out the same amount. Warm them briefly over low heat until aromatic, then let them cool until barely warm before grinding. Check that the nuts are crisp and fresh before mixing them with jaggery.
Does this peanut ladoo need ghee or jaggery syrup?
In this version, grinding the peanuts releases enough oil to hold the jaggery powder in place. The texture is soft and slightly grainy. Syrup-bound shenga unde has a firmer bite because the jaggery sets around the pieces of peanut.
Can I leave the peanut skins on for shenga unde?
Yes. Leaving the thin skins on gives the ladoos a darker colour and an earthier flavour. If you prefer a milder taste, rub the roasted nuts in a tea towel and lift out the kernels after the skins have loosened.
What can I do if the groundnut mixture turns oily?
The nuts have probably been ground past the coarse meal stage. Mix in a spoonful of coarsely crushed roasted peanuts, if you have some, and press a test portion. For the next batch, use shorter pulses and stop as soon as the crumbs bind.
Photo: Organic Mandya · © Organic Mandya
