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Preparation Time : 15
Cook Time : 20
Total Time : 35
Peanuts 2 cups
Jaggery 1 cups
Cashewnuts thinly slivered 1/2 cups
Cardamom powder 1 tsp
First of all dry roast the peanuts on a low flame.
The raw smell should be gone completely.
Let them cool down a bit before removing the skin. Do it rubbing in between your palms. Add these to a blender jar.
Grate the jaggery and add this to the blender jar too.
Use the pulse option and grind them in slowly in parts so that the peanuts release oil.
This oil is essential to shape them into laddus.
If you grind it all at once, the oil will not be released and the mix becomes that of a crumble like texture.
Grind it a bit coarsely and do not make a fine powder out of it.
Now add cardamom powder and slivered cashews.
Shape them into laddus of equal size.
Store them in airtight containers and relish upto more than 20 days if kept refrigerated in airtight containers.
Stick a cashew on top before plating them.
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