Groundnut Laddu (Peanut Laddu)
A delicious and soft laddu, made of groundnut, melted and sieved jaggery, 1 tablespoon ghee and cardamom powder !!!
Here's the recipe of How to prepare melted and sieved jaggery.
Makes: 18 laddus (Each laddu weighs 20 g)
Please use same measuring cup to measure peanut and jaggery.
1 cup/ 200 g peanuts (Indian standard measuring cup of 200 ml / 8 oz capacity)
1 tablespoon ghee
1 cup melted and sieved jaggery (200 ml / 4 oz or 175 ml / 200 ml)
¼ teaspoon cardamom powder or ¼ teaspoon dried ginger powder (chukka podi)
1 teaspoon extra ghee to grease a steel thali (plate)
Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).
Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 3 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).
Grease a steel thali or plate with 1 teaspoon oil / ghee and keep it ready.
In a non stick pan, heat 1 tablespoon ghee on a medium heat. Add melted and sieved thick jaggery . Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens / lot of bubbles will appear on the top of the jaggery mixture. At this stage, add cardamom powder or dried ginger powder and groundnut and gently stir well for 4 – 5 minutes on low heat until thickens and leaves from the sides of the pan. Switch off the heat.
Pour this hot peanuts – jaggery mixture into the greased steel thali . Keep aside to cool for 15 - 20 minutes (until medium hot). Apply little ghee on both the palms and make laddus. Store in an airtight container.