Ingredients
🔸️¾ cup white sesame seeds
🔸️½ cup peanuts
🔸️¼ cup desiccated coconut
🔸️1 cup powdered jaggery or grated jaggery (heaped) – 100 grams
🔸️¼ teaspoon cardamom powder (ground cardamom)
🔸️2 tablespoons ghee
🔸️oil – a bit for greasing the palms
Instructions
🔸️ Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
🔸️ In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden-brown spots on them, take them out in a bowl and allow to cool.
🔸️ In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
🔸️Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
🔸️ Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
🔸️ Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
🔸️ Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature.
Serve til ke laddu ladoo during Makar Sankranti or have them as a sweet snack.
🔸️¾ cup white sesame seeds
🔸️½ cup peanuts
🔸️¼ cup desiccated coconut
🔸️1 cup powdered jaggery or grated jaggery (heaped) – 100 grams
🔸️¼ teaspoon cardamom powder (ground cardamom)
🔸️2 tablespoons ghee
🔸️oil – a bit for greasing the palms
Instructions
🔸️ Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
🔸️ In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden-brown spots on them, take them out in a bowl and allow to cool.
🔸️ In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
🔸️Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
🔸️ Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
🔸️ Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
🔸️ Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature.
Serve til ke laddu ladoo during Makar Sankranti or have them as a sweet snack.
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