Peanut Makhana and Coconut Ladoo are made with a combination of healthy ingredients and they definitely make a healthy and delicious treat for fasting days.
What is Ladoo?
Ladoo, ladooo or laddu are round shape sweet dish originated in the Indian subcontinent and is normally made during festivals, marriages or celebrations.
If you ask me I would say ladoo is the soul of India, No celebration, party or festival is complete without ladoos. Whenever there is good news it spreads along only with the distribution of ladoos.
Be it besan ladoo, boondi ladoo, moong dal ladoo or rava ladoo, you may name it and we are ready to make ladoo with any ingredient possible.
Peanut Makhana and Coconut Ladoo
So this ladoo, I made when I was fasting for Navratri. I wanted to make them without any flour, so I used peanuts, makhana, and desiccated coconut instead. The ladoo tasted just as amazing as any traditional ladoo would.
The best part was it didn’t took much time to make them. As the only cooking time was to roast the peanut, coconut and makhana which hardly took 15 minutes.
Ingredients Needed to make Ladoo
- First, Peanuts-I used raw pink peanuts.
- Coconut-The dexssicatd coconut or you could grate dthe dried one.
- Fox nut-It added a lot of texture in the ladoo.
- Jaggery-I used jaggery but it can be replaced with sugar.
- Ghee =-Helps in binding the ladoo.
How to make Falaari Ladoo?
As I said, they are super easy to make. Dry roast peanuts and coconut and roast the fox nut with ghee. Now all you need to do is pulse them coasre or fine as per your preference and add grated jagger.
Mix in ghee and make the round ladoo shape. Store them in air tight containers.
Storage and Serving
Store in airtight boxes at room temperature for a week. If you still have leftovers ( I bet there won’t be any) you could store them in the refrigerator.
Serve the ladoo with chai, badam milk or any of your favorite meals.
Looking for more such sweet recipes to get some ideas for your desserts? Do not miss my Gond ke Ladoo and Mango Malai and the best one’s Chaulai Ladoo.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Falaari Ladoo
Equipment
- Heavy Bottom Pan
Ingredients
- 1 cup peanuts
- 1 cup makhana/fox nuts
- 1 cup desiccated coconut
- 1 cup jaggery grated
- 1/4 cup ghee
- 1 teaspoon cardamom powder
Instructions
- In a heavy bottom pan, dry roast peanuts on low heat. Remove the skin and set aside.
- Dry roast desiccated coconut and set aside.
- Heat a tablespoon of ghee and roast the makhana until fragrant and crispy.
- Now pulse peanuts, makhana, and coconut in a food processor or blender.
- In a mixing bowl add the pulsed mixture, grated jaggery, and cardamom powder. Mix well.
- Add ghee if the mixture seems dry.
- Make small round shape ladoos and store in an airtight container.
- Stays fresh for a week at room temperature or up to a month in the refrigerator.
Notes
- I used less jaggery as I did not want too much sweet laddoo. But you can definitely add it more or as per your taste.
- You can also use powdered sugar to make the ladoo.
Nutrition
My theme for this week’s blogging marathon is Traditional Sweets. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112.
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Falaari Ladoo and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Love this healthy, crunchy and nutritious ladoo. Looks so delectable and inviting
Wow ! That ladoo is so inviting ! Bookmarked instantly ! Sounds healthy , crunchy and perfect for those sweet indian cravings !
Thanks for sharing this post very helpful article
The addition of makhana to peanut laddus sound interesting. Bookmarked.
So excited to have this recipe, I am in love with these healthy laddoos.. I didn’t use much of Ghee, just enough to bind them. Thank you very much for the easiest recipe.. will surely recommend and share with family and friends