Sweet / Dessert


peanut laddu

Today’s recipe is my childhood favorite, which has continued till date.When i was a kid, other than the Til laddu, peanut laddu was the only laddu i really craved for. Infact i had not tasted any other laddus.I would always love to snack on these laddus be it after school,after meal ,or any time of the day. I still remember those quarrels i used to have with my brother when my mom used to tell me to share them with him.Time has passed like a wink , but memories are so fresh ….

With time, things have changed. I am no more greedy. I love to share, feed  and experience the happiness associated with it. The best part is that even my lil monsters and hubby dear loves these peanuts laddu. Thus , it has become like one of the must in the menu list for krishna janmashtami sweets. After the puja, its a family time munching these laddus ,rambling on anything and everything…..y tete-a-tete, i’ll quickly move on to the recipe ….

peanut laddu


Smitha Kalluraya
Course Dessert
Cuisine Indian
Servings 15 number


  • 1 cup Groundnuts
  • 1/2 cup Jaggery, Grated
  • 1 tsp Ghee to grease, your hand


  • Dry roast the peanuts till you get nice aroma. You will hear the crackling sound.Peanut readiness can be checked by rubbing them with your hands. If the peel rolls out, it's done .
  • Allow it to cool and remove the skin.Alternatively you can buy, roasted de skinned peanuts .
  • Now just run the peanut once in a mixer such that 1 peanut breaks to 2-3 pieces. Don't make a smooth powder .
  • Take 1/4 glass of water and jaggery in a thick bottomed vessel and bring it to boil. Keep stirring in low flame until the syrup is thick and sticky.
  • IMPORTANT STEP To check syrup : To test jaggery syrup readiness - Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put it in water, you should be able to make a ball of it. Then the syrup is ready.
  • Once the syrup is ready,  add the roasted peanuts and mix well .Keep it aside to cool a bit.
  • When is slightly hotter than warm ,shape into small round balls  by greasing your hand .
  • Store in a air tight container. Next time, When you are looking for something to satisfy that sweet tooth and a quick burst of energy, these peanut balls are sure to satisfy that craving . Relish them as many as you want without any guilt as they are ghee less and i'm sure i'll get 1 more peanut laddu fan :)...
  • peanut laddu


  • The mixture should be slightly hotter than warm when you are making laddus.Else it will be difficult to bind them together.
  • When making laddus, if the mixture has turn cold and you are not able to make laddus, reheat the peanut and jaggery mix on low flame for 1-2 mins. Later, proceed to do laddus immediately.
  • If you want you can add roasted finely chopped dry coconut pieces to the peanut mixture.
Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!
Love ~Smitha

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  • Reply
    September 3, 2013 at 1:03 pm

    I like these and the til ones too. Great pics.

  • Reply
    Smitha Kalluraya
    September 4, 2013 at 4:51 am

    Thx for the compliments Indrani ..

  • Reply
    Sowmya Madhavan
    September 4, 2013 at 6:49 am

    My hubby’s favourite..always buy it..have to try making it..

  • Reply
    September 4, 2013 at 7:40 am

    I am sure this must have tasted delectable 🙂

  • Reply
    Smitha Kalluraya
    September 4, 2013 at 8:54 am

    yes Shanthi.. they were really yumm…

  • Reply
    Smitha Kalluraya
    September 4, 2013 at 9:02 am

    Next do try making them at home Sowmya and give ur hubby a pleasant surprise..

  • Reply
    Priya Anandakumar
    September 5, 2013 at 1:20 pm

    My fav kadalai urundai Smitha, you made it so perfect and lovely. Mouthwatering laddus… waiting for your lovely lovely recipes. thanks for linking it to the wtml event…

  • Reply
    Shruti J
    September 6, 2013 at 2:30 am

    One of my very favorite sweets on makar-sankranti 🙂 Super post… Thanks for linking it to my event…

  • Reply
    Smitha Kalluraya
    September 6, 2013 at 7:45 am

    thank you Shruthi…

  • Reply
    Smitha Kalluraya
    September 6, 2013 at 7:50 am

    Thanks Priya… Its such a wonderful event.Eager to link many more recipes..

  • Reply
    Nivedhanams Sowmya
    September 10, 2013 at 1:45 pm

    looks super yummy and my fav urundai!!! Thanks for linking it to my event!! Looking for more yummy recipes!!Sowmya

  • Reply
    Shazia Wahid
    September 11, 2013 at 11:19 pm

    They look so delicious!! They are one of my mom’s and my favourite.Thanks for linking it to my giveawayhttp://cutchikitchen.com/100th_Post_GiveAway.html

  • Reply
    Shwetha Suresh
    September 12, 2013 at 1:02 pm

    Yellargu ishta ago chikki unde.Nicely explained smitha.http://shwethasyummykitchen.blogspot.com/

  • Reply
    Nivedhanams Sowmya
    September 30, 2013 at 4:38 am

    thought I commented here/// not able to see my comment… Thanks for linking it to my event!! Looking for more yummy recipes!!Sowmya

  • Reply
    Aparna P
    December 24, 2013 at 11:48 am

    My fav laddo…resisted the temptation to buy as I wanted to make it myself using jaggery. Nicely expalined – especially the jaggery ‘paaka’ part – which is the most important step. Thank u. 🙂

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