Cooking Instructions
- 1
Dry roast 2 cup peanuts on low to medium flame until the skin of peanuts separate.
- 2
Now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
- 3
Transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
- 4
In a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
- 5
Keep stirring on low flame, until the jaggery dissolves completely.
- 6
Boil for a minute.do not over boil the syrup.
- 7
Keep the flame on low and add coarsely powdered peanuts.
- 8
Add 2 tbsp roasted sesame and 1/2 tsp cardamom powder.
- 9
Mix well until the mixture is combined well.
- 10
Transfer the ladoo mixture into a bowl and cool slightly.
- 11
Start making ladoo when the mixture is still warm. as it hardens once cooled.
- 12
Now enjoy peanut ladoo for a month when stored in airtight container.
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