- Firstly, dry roast 1.75 cup peanuts on low to medium flame until the skin of peanuts separate. alternatively, use store brought roasted peanuts. now cool the peanuts completely, a
- Now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
- Transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
- In a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
- Keep stirring on low flame, until the jaggery dissolves completely.
- Boil for a minute or until the syrup turns frothy.
- Do not over boil the syrup, also 1 string of jaggery syrup is not required.
- Keep the flame on low and add coarsely powdered peanuts.
- Also, add 2 tbsp roasted sesame, 2 tbsp dry coconut and ¼ tsp cardamom powder.
- Mix well until the mixture is combined well.
- Transfer the ladoo mixture into a bowl and cool slightly.
- Now start making ladoo (greased hand) when the mixture is still hot / warm. as it hardens once cooled.