Peanut Laddu, also known as Peanut Chikki, is a traditional Indian sweet that’s delicious and incredibly easy to make. This sweet treat combines the nutty goodness of roasted peanuts with the natural sweetness of jaggery, all brought together with a hint of cardamom for that extra flavour kick.
Imagine biting into a crunchy and chewy laddu, with the earthy taste of peanuts and the deep caramel flavour of jaggery. It’s a delightful explosion of textures and flavours that will leave you craving more.
To make Peanut Laddu, you’ll start by dry roasting the peanuts. Once they cool down, you’ll remove the skins and set them aside. Then, in a heavy-bottomed pan, you’ll melt jaggery into a syrup, simmering until it thickens. The magic happens when the jaggery transforms into a rich, golden caramel.
Next, add the roasted peanuts and cardamom powder to the jaggery syrup. The aroma of cardamom infuses the mixture with an enticing fragrance. Afterwards, remove it from the heat and let it cool slightly. When it’s cool enough to handle, you’ll shape the mixture into small, delectable laddus.
Peanut Laddu is not just a sweet treat; it’s a tradition and a burst of flavour. Serve it at festivals, as a snack, or as a dessert after a hearty meal. The best part? It stays fresh for 10 to 15 days, making it a convenient and delicious treat to have on hand.
Peanut Laddu Peanut Chikki
Why You’ll Love This Recipe
You’ll fall in love with how these laddus melt slightly in your mouth before giving way to that satisfying peanut crunch. The jaggery provides a deep, caramel-like sweetness that’s so much more complex than regular sugar. And the cardamom? It transforms the whole experience with its warm, floral notes. I also love that this recipe doesn’t require any special equipment or hard-to-find ingredients. The best part is watching family members sneak into the kitchen for “just one more” laddu. They’re also fantastic for gifting during festivals – nothing says homemade love like a box of these golden treats.
Cooking Tips
Test your jaggery syrup by dropping a small amount in cold water – it should form a soft ball when ready. This ensures your laddus will hold their shape perfectly. Work quickly when mixing the hot syrup with peanuts, but let it cool just enough so you can handle it safely. Greasing your palms with a tiny bit of ghee or oil makes shaping the laddus much easier. If the mixture becomes too hard to shape, warm it gently for a few seconds.
Serving and Storing Suggestions
This recipe makes about 25-30 medium-sized laddus and takes roughly 30 minutes from start to finish. Serve them at room temperature as an after-dinner treat or with tea. They taste even better the next day when the flavors have melded together. Store in an airtight container at room temperature for up to 3 weeks. For gifting, wrap individual laddus in colorful tissue paper or arrange them in decorative boxes.
Similar Recipes
- Sesame Seed Laddu (Til Laddu)
- Coconut Laddu
- Date and Nut Balls
- Gur Chana (Jaggery Chickpea Snack)
- Almond Brittle
Nutrient Benefits
Peanuts provide healthy fats, protein, and vitamin E, making these laddus more nutritious than typical sweets. Jaggery contains iron and minerals that refined sugar lacks, plus it’s easier on your digestive system. The natural oils in peanuts help your body absorb fat-soluble vitamins. Cardamom aids digestion and adds antioxidants. While these are still treats to enjoy in moderation, they offer more nutritional value than conventional candy or processed sweets.
Peanut Laddu (Peanut Chikki)
Ingredients
- 500 gms Jaggery
- 500 gms Roasted Peanuts
- 10 Cardamoms (powdered (or as required)
Instructions
- If using raw peanuts, dry roast them in a frying pan for 5 minutes.
- Remove and let them cool, then gently remove the skins.
- In a heavy-bottomed pan, heat a little water.
- Add the jaggery and stir until fully dissolved.
- Simmer until small bubbles appear and it thickens.
- Reduce the flame to low.
- Add the roasted peanuts and cardamom powder.
- Remove from heat and let it cool.
- When cool enough to handle, shape into small balls (laddus).
- Place them on a greased plate to cool completely.
- Store in an airtight container.
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Frequently Asked Questions
Can I use regular sugar instead of jaggery for this recipe?
You can substitute sugar, but you’ll lose the rich, caramel-like flavor that makes these laddus special. If using sugar, add 2-3 tablespoons of water and cook until it reaches a light golden color. The texture and taste will be different from the traditional version, but still delicious.
What should I do if my laddu mixture becomes too hard to shape?
This happens when the jaggery syrup cooks too long and becomes too thick. Gently reheat the mixture on low heat for 30-60 seconds, stirring carefully. If it’s still too hard, add a teaspoon of warm water and mix. Next time, remove from heat when you see small bubbles forming.
How do I know when the jaggery syrup is ready for adding peanuts?
The syrup is perfect when small bubbles appear consistently across the surface and it coats the back of a spoon. Another test: drop a small amount in cold water – it should form a soft, pliable ball. This usually takes 8-10 minutes of simmering after the jaggery dissolves completely.
Can I make these laddus without cardamom or substitute it with something else?
Surely. While cardamom gives the authentic flavor, you can skip it or try alternatives. A pinch of cinnamon powder works beautifully, or try a few drops of vanilla extract. Some people love adding a tablespoon of coconut powder or even cocoa powder for chocolate version.
2 comments
It would be nice if you would put your recipes in cups, teaspoon measurements.
500 gms is roughly 2.1 cups