Shengdana/Peanut Ladoo for Upvas

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Abhishek Boke (@kautumbikkitchen)

Shengdana Ladoo is a simple and delicious treat perfect for fasting days like Ekadashi or Upvas. Made with roasted peanuts, jaggery, and a touch of ghee, these ladoos are easy to prepare and packed with flavor. This recipe is a great way to enjoy a healthy and satisfying snack during...

Shengdana/Peanut Ladoo for Upvas recipe
Prep Time
10min
Cook Time
10min
Total Time
20min

Ingredients

6 Servings
(1 serving = 1 ladoo)
  • Roasted Peanuts
    Roasted Peanuts
    1cup
  • Jaggery
    Jaggery
    3/4cup
  • Ghee
    Ghee
    1tsp

How to make Shengdana/Peanut Ladoo for Upvas

  1. Step 1

    Dry roast peanuts until golden and aromatic. Cool and peel the skins by rubbing them.

  2. Step 2

    Add grated jaggery to the peanut powder. You can pulse both together in the mixer for better binding.

  3. Step 3

    Grease hands with desi ghee, take small portions and shape into ladoos with your hands.

Nutrition (per serving)

Calories

192.8kcal (9.64%)

Protein

5.8g (11.7%)

Carbs

16.0g (5.81%)

Sugars

11.3g (22.5%)

Healthy Fat

10.2g

Unhealthy Fat

2.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the peanuts are roasted evenly for the best flavor.

  2. Use fresh jaggery for better taste and binding.

  3. If the mixture feels too dry, add a little more ghee for easier shaping.

FAQS

  1. Can I use raw peanuts instead of roasted peanuts?

    No, roasting the peanuts enhances their flavor and makes them easier to peel.

  2. Can I substitute jaggery with sugar?

    Jaggery is recommended for its unique flavor and health benefits, but you can use sugar if needed.

  3. How long can I store these ladoos?

    These ladoos can be stored in an airtight container for up to a week.

  4. Is ghee necessary for this recipe?

    Ghee helps in shaping the ladoos and adds a rich flavor, but you can skip it if preferred.

  5. Can I make this recipe vegan?

    Yes, you can replace ghee with coconut oil or skip it entirely for a vegan version.

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Abhishek Boke

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