Sago/Sabudana Peanut Ladoo
An easy Indian ladoo/laddu recipe made from tapioca pearls, peanuts and jaggery. Needs no cooking and is fuss-free.
Ingredients
Note: 1 cup = 250 ml
- 1 cup tapioca pearls - also known as sago or sabudana
- 1/2 cup peanuts - can use up to 3/4 cup
- 1 cup jaggery - nearly 200 g, adjust quantity as per your taste
- 2 tbsp white sesame seeds - optional
- 1 tbsp ghee - melted (use melted coconut oil for vegan)
- 1/2 tsp cardamom - optional
Instructions
- Heat a pan. Add in 1 cup sabudana/sago and dry roast them until all the pearls have turned solid white in color. It is okay if they turn slightly golden brown also. Transfer these onto a plate and let them cool down.
- In the same pan, dry roast 1/2 to 3/4 cup peanuts with skin. Roast them until you see dark brown/blackish spots on them which indicate they have turned crispy. Skip this step if you are using pre-roasted peanuts. Transfer them onto the plate and let them cool down.
- Toast 2 tbsp sesame seeds, if using. Let the heat be on low-medium to enable them from turning golden brown without burning them. Transfer these also onto the plate and let them cool down.
- Meanwhile, cut jaggery cubes into smaller pieces. I used nearly one cup, but the quantity can be reduced. Skip this step if you are using powdered jaggery.
- Once tapioca pearls, peanuts and sesame seeds are cooled down, transfer them into a mixer jar along with cardamom seeds. Blend the ingredients well until the oil from the peanuts and sesame seeds start to release making the mixture slightly sticky. When you press the mixture, it should hold its shape. Transfer the mixture into a bowl.
- Add in the jaggery pieces or jaggery powder to the mixer jar and blend or pulse until it gets slightly sticky. Again, it should hold its shape when you press the powder. Transfer this also to the bowl.
- Add in 1tbsp melted ghee into the bowl and mix all the ingredients really well. If you find it hard, you can transfer back everything to the mixer jar and pulse a few times.
- You should now be easily able to shape this into balls. If it is not holding its shape, add more ghee.
- Take small portions of the mixture and shape it into ladoos by gently pressing it with your hand. You can grease your hand with ghee while shaping. Continue the same procedure to make rest of the ladoos. Serve immediately or store them in an air-tight container.
Notes
- You can use small sized sabudana as well.
- Increase or decrease the quantity of jaggery as per your taste. This measure was sweet enough for us.
- The nutrition values displayed are a rough estimate only. If you want to be sure, please use your trusted nutrition calculator.
Nutrition
Calories: 145kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 1mgPotassium: 46mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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