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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 your fasting rituals.
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Dry roast peanuts until golden and aromatic. Cool and peel the skins by rubbing them.
Add grated jaggery to the peanut powder. You can pulse both together in the mixer for better binding.
Grease hands with desi ghee, take small portions and shape into ladoos with your hands.
Ensure the peanuts are roasted evenly for the best flavor.
Use fresh jaggery for better taste and binding.
If the mixture feels too dry, add a little more ghee for easier shaping.
Can I use raw peanuts instead of roasted peanuts?
No, roasting the peanuts enhances their flavor and makes them easier to peel.
Can I substitute jaggery with sugar?
Jaggery is recommended for its unique flavor and health benefits, but you can use sugar if needed.
How long can I store these ladoos?
These ladoos can be stored in an airtight container for up to a week.
Is ghee necessary for this recipe?
Ghee helps in shaping the ladoos and adds a rich flavor, but you can skip it if preferred.
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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