Thursday, 25 July 2013

Peanut Ladoo (Shengadana Ladoo)

Peanut Ladoo are very easy to make, tasty and full of iron. 

Peanuts, roasted and peeled- 1 cup
Grated jaggery- 1/2 cup
Cardamon powder- 1/2 tsp
Clarified butter (pure ghee)- 1 tsp

Grind in grinder/mixer into medium fine or coarse powder.
Heat jaggery for just 1-2 minute or till melted. Do not boil.
Add ghee, peanut crush, cardamon powder and mix well.
Let it cool, kned and roll ladoo.
They can stored in air tight container for 15 days.
They are made for fast.

1 comment:

Anonymous said...

This is such a simple yet decadent. One of the ever loving recipes.

Regards - Vanita

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