How to Make Peanut Jaggery Laddoo
Roasting the Peanuts : If using raw peanuts, roast them in a pan over medium heat until they turn golden brown and develop a nutty aroma. Let the peanuts cool, and remove the skin by rubbing them between your palms. Preparing Jaggery Syrup : In the same pan, add the jaggery with 2-3 tablespoons of water and melt it over low heat. Stir continuously until the jaggery dissolves completely and forms a thick syrup. Mixing the Peanuts and Jaggery : Add the roasted peanuts to the melted jaggery and mix thoroughly, ensuring all the peanuts are coated. If using cardamom powder, add it at this stage. Shaping the Laddoos : Let the mixture cool for a few minutes but not too much, as the jaggery will harden. Grease your palms with a little ghee or oil and roll small portions of the mixture into bite-sized laddoos. Storage : Once cooled, store the laddoos in an airtight container. They will last for up to two weeks at room temperature.