Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Moongfali ladoos are sweet peanut balls. These ladoos are quick and easy to make; in fact, all you need is just two ingredients. I used gur (jaggery) to sweeten the ladoos, as it is a healthier option than using white sugar.
Traditionally, these ladoos are prepared as a prashad (offering) to Lord Ganesh on the occasion of the Ganesh Chaturthi festival. Although this is a festival recipe, you can certainly enjoy these ladoos any time you wish.
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- 1 cup raw mungfali (peanuts)
- 1/2 cup gur (jaggery), crushed fine
- Roast the raw peanuts, stirring constantly over low heat. Keep checking at regular intervals by tasting them until they no longer taste raw. Remove and let them cool completely. Then rub them between the palms to peel off the skins.
- Transfer the roasted peanuts to a grinder jar and grind on pulse mode for 2-3 seconds each time until they are ground. Stir once with a spatula to help grind them evenly. Remember not to over-grind, or else the peanuts will start releasing oil.
- Add the crushed jaggery and grind again for 2-3 seconds each time until the mixture becomes somewhat sticky due to the release of oil from the peanuts. When the mixture binds and holds shape when pressed in the palm, transfer the mixture to a plate. Make ladoos of the desired size.
- Store the ladoos in an airtight jar or serve them immediately. Store in the fridge if the outside temperature is hot or humid. They will keep well in the fridge for 10-15 days.
Moongfali (Peanut) Ladoo Recipe
© 2020 Rajan Singh Jolly