Peanut Ladoo
Peanuts and jaggery contain selenium, magnesium, and iron, which improve fertility-related problems. This flavourful combination helps prevent anemia and treat hemoglobin deficiency. Peanuts also contain antioxidants that aid in blood purification.
Ingredients
- 1¾ cup peanut
- 1 tbsp ghee
- 1 cup jaggery/ gud
- 2 tbsp sesame / til roasted
- 2 tbsp dry coconut / kopra grated
- ¼ tsp cardamom powder
Instructions
- Dry roast 1¾ cup peanuts on low to medium flame until the skin of peanuts separate. Alternatively, use store brought roasted peanuts.
- Now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
- Transfer the roasted peanuts into a mixi and blend to a coarse powder. Keep aside.
- In a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
- Keep stirring on low flame, until the jaggery dissolves completely. Boil for a minute or until the syrup turns frothy. Do not over boil the syrup, also 1 string of jaggery syrup is not required.
- Keep the flame on low and add coarsely powdered peanuts. Also, add 2 tbsp roasted sesame, 2 tbsp dry coconut and ¼ tsp cardamom powder.
- Mix well until the mixture is combined well.
- Transfer the ladoo mixture into a bowl and cool slightly.
- Now start making ladoo (greased hand) when the mixture is still hot / warm, as it hardens once cooled.
- Enjoy peanut ladoo for a month when stored in airtight container.
