Peanut Coconut Ladoo | Energy Bar | Winter Ladoo

Peanut Coconut ladoo is a signature dish of my mom. Every winter she made this ladoo for me and my sister. You may call it the ‘energy bar’ of the olden days. It is made from peanuts, coconut, sesame seeds, ganthoda powder, ginger powder, ghee, and jaggery.



INGREDIENTS: FOR 30-35 ladoos

Peanut .................................. 2 Cup
Dry coconut crushed ............ 2 Cup
Sesame seeds ...................... 1 Cup
Ghee melted ......................... 1 Cup
Jaggery chopped ............. 2 ½ Cup
Ginger powder .................... 3 Tbsp.
Ganthoda powder ............... 3 Tbsp.



DIRECTIONS:
  1. Roast peanut on medium heat, then keep it aside for cool down.  After its cool down remove its skin and crushed fine in food processor.
  2. Same way roast sesame seeds and crush them roughly in the food processor.
  3. Take crushed peanut, dry coconut and sesame seeds in a big bowl.  Add ginger powder, ganthoda powder and mix well.
  4. Heat the ghee in thick bottom pan on medium heat, add chopped jaggery and stir the mixture continuously.
  5. When Jaggery absorbed properly with ghee and start bubbling remove kadai from the heat  and immediately pour the batter into peanut coconut mixture. 
  6. Mix all well with the spoon and let it cool a little bit , so you can make ladoo with your hand. 
  7. To make the ladoo, take about ¼ cup of warm mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.
  8. Same way prepare all ladoos and keep it aside for cool down.


Note: You can store ladoos in an airtight container for 2-3 weeks.


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