Peanut ladoo- Nuts for the festive season.

peanut ladoo
The first thing I can grab if you say dessert is actually peanuts. First of all,  I love peanut butter and then peanut chikki.  Over a period of time my addiction moved to peanut ladoo.
This one of the most nutty, sweet combo you can look for in the Indian cuisine gallery.  I love it when it does have a milky after taste to it.  So for this festival season I really wanted to make peanut laddoo.
Ladoo is a sweet little ball made with a lentil based powder, nuts or wheat. It  is one you can rely on for the entire range festival alike. May it be Diwali, Navratri, Ganesh pooja or Krishna jayanthi- Ladoos are always apart of the offerings and the gift boxes with yummy fruit.
The ease of making this peanut ladoo is why it become the top most item when it calls for desserts for me.   Minimal clean up,  and less messy… The kitchen processor /mixies to the best use.  Being nutty it really satisfies the senses with a small quantity too.
Try it this festive season, save your copy and don’t miss to share the recipe.
If you are looking for more doable dessert recipes for the festival season check out the links below and the dessert section.
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Happy festival season…
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Peanut ladoo Yum
Nuts for the festive season.
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Rating: 0
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Prep Time 20 minutes
Cook Time 40 minutes
medium balls
Prep Time 20 minutes
Cook Time 40 minutes
medium balls
Votes: 0
Rating: 0
Rate this recipe!
  1. Gently roast the peanut  till they leave out their raw milky texture and turn crispy or get a bag of plain roasted peanuts.
  2. Cool the peanuts and add them to the processor, blend till coarse.  
  3. Now add a little sugar at a time and pulse for about 1 minute
  4. Peel and remove the seeds of the cardamom and add them in too. 
  5. Now run the processor on slow  speed so you can see them slowly clumping and coming together. 
  6. At this point it's mixed well with little bites of peanuts. Remove onto a plate.
  7. Using a few drops of the condensed milk make small balls of the  mixture. Use only the condensed milk as needed.. So add in drops.  
  8. Make small balls and place in muffin liners. 
  9. Chill for 20 minutes so the ladoo can hold well together.  It's ready to serve. 
Recipe Notes

You can use Ghee in the place of condensed milk, for a crumbly texture of the ladoo.

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Poonam Bachhav

Peanut ladoos are my all time favourite and yours look fab..great clicks too !