To make these peanut ladoo, cornflakes or poha can be used to give a crunchy feel while we bite into it. However it is optional using them, you can make the ladoos even without cornflakes or poha. These make a great sweet snack for the kids’ school box. I often make these for my kids. If you are trying to increase the protein intake of your kids, do give them these regularly. They are quick to make and keep good for 2 to 3 weeks at room temperature. You can try out these ladoos in so many ways, get creative and make them.You can dd few raisins or dates as well. But I usually make these with few some poha or cornflakes as the kids love the crunch. To make these peanut ladoo, make sure you use good quality peanuts that are not rancid smelling. Choose jaggery that does not have any impurities as we do not melt or filter the jaggery in this recipe. For more easy ladoo recipes, checkdates and nuts ladoosesame seeds ladoobadam ladoococonut ladooraisin nut balls
How to make peanut ladoos
- Dry roast peanuts on a medium flame until golden and aromatic. Cool them and remove the skin. I usually do it on the stove in a pan. Sometimes I also do this: Wash the peanuts, drain them off in a colander for about 5 minutes. Microwave them on high for about 4 minutes, stirring after 2 minutes. When the nuts cool down, the skin peels off easily, a light rub is just enough. If this is done on the stove top, the pan gets charred.
- Grate jaggery. Pick and discard any debris.3. Blend together jaggery, peanuts and cardamom powder till smooth.4. Add crushed poha or cornflakes and mix well. Take small portions and roll them to balls.5. Store peanut ladoo in an airtight container. The cornflakes begin to lose crunch after 2 days, so make in small quantities or avoid using cornflakes Related Recipes
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