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Friday, 4 October 2013

Peanut Laddoo/Chinabadam Laddoo/Moongfali Laddoo

Mugdha Mohanty | 03:24 | | |
Hello friends, wish u all are fine and now very busy in preparations and shopping in this festival time..Today i am sharing these yummy laddoos with you all and wishing you a very happy Durga Puja ahead...Wish Maa Durga bless U with all the happiness and fulfill all your dreams..:-)

I was a bit unwell and tensed for some days and thats why couldn't able to write anything here...but im feeling better  now and back again with a sweet for you all to enjoy in this Dashera...Today's recipe is my childhood favourite sweet from my Grandmother's kitchen..The sweetness of jaggery and crunchiness of peanuts gives an instant energy to our body and comfort to our mind..This is a sweet recipe which is very healthy and having less fat...Its a very quick and yumm recipe..Hope u'll love it...:-)

 Ingredients :-

  1. Peanuts - 2 cups
  2. Grated Jaggery - 1+1/4  cups
  3. Ghee for greasing the plate and your palms

Method :-

  1. Grease a plate generously with ghee and keep aside.
  2. Roast the peanuts in a wok/kadhai in low to medium flame for 5-8 mins till the peanut turns crispy and brown spots appear on their skin.
  3. Once the peanuts cool down slightly, remove their skin by rubbing them fast using your palms.
  4. Take jaggery in a pan/kadhai and stir gently on low flame without adding water to it.
  5. You can see that jaggery will melt down slowly and become thick syrup.
  6. Make sure to keep stirring in low heat.You need to cook it till small bubbles start to form in the surface.
  7. Once the jaggery syrup is prepared add the peeled,roasted peanuts and mix them properly.It'll take 1-2 min.
  8. Now pour this mixture in the greased plate.
  9. Grease your palms with ghee and take 1 tbsp amount of the mixture in your palm and roll it to make small laddoo. Repeat this process with all the mixture.
  10. You can make 18-20 small laddoos like this.
  11. Let them cool completely before storing in an airtight jar....Enjoy...:-)

*Notes :-

  • You can substitute jaggery with brown or white sugar, however the taste will be different.
  • While preparing the jaggery syrup, make sure to keep stirring the jaggery continuously in low heat as it gets burned easily.
  • While preparing the laddoos from the peanut-jaggery mixture, you need to do it quickly when the mixture is hot enough to handle as once cooled, the mixture will be hard and becomes difficult to roll them in to laddoos.
  • You can store them for 15-20 days outside and up to a month in refrigerator.

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