Ingredients

The following ingredients have 4 Servings
  • 1 Cup Roasted Peanuts
  • 3/4 Cup Jaggery (Grated)
  • 1/4 tsp Cardamom Powder
  • 1 tsp Ghee

Instruction

  • Measure and keep all the ingredients ready. I had roasted peanuts in hand, so used it directly. For roasting peanuts, have a look at my kadalai urundai link. If needed only, remove the skin from the peanuts, as there will be no difference in taste with the skin, but I removed it. Also grate the jaggery and check it once whether there is some impurities. If any pick and discard it. To a mixer/blender, add the roasted peanuts.
  • Grind the peanuts to a little coarse powder, in pulse mode in your mixer, as continuous grinding, turns it to a paste. Don't grind it in one stretch, else the peanuts start releasing oil. Add the grated jaggery to the mixer and grind it once. To a wide bowl, transfer the grinded peanut - jaggery mixture and add cardamom powder.
  • Combine everything well, and pinch a portion of the mixture.
  • Make small balls of equal sizes and roll it tightly. For ghee flavour, little ghee can be greased in your hands, it helps in binding, but there is no need as the moisture in the jaggery is enough.Try this peanut ladoo recipe for this Karthigai Deepam.