Delicious laddoos or laadoos made especially on the occasion on Makar Sankranti, made with as few as 3 ingredients.
- Cuisine Indian
- Course Desserts
- Serves 4
- Method Stovetop
- Difficulty Hard
- Cook Time 15 minutes
1. Roast the peanuts on medium to low flame. Once golden, take them off the flame, peel and pound lightly.
2. Dry Roast sesame seeds until it lets out the a nutty aroma. This should take not more than 5 minutes on a medium-low flame. Set aside and mix with the peanuts.
3. Take the water in the pan, add the jaggery grated. I roughly pounded mine, which is also okay. Typically a form of jaggery called chikki jaggery is used for this. But if this is not available, then the darkest jaggery you can find is your best bet. Let it cook on low flame until all of the jaggery is melted uniformly and a drop on a cool plate does not roll.
4. Add the Peanut-Sesame and combine all the ingredients. Set aside on a greased plate or bowl. Let the mixture cool for a little bit, and begin making the laddoos when cool enough for you to handle the heat.