Preparation time: 10 min
Cooking time: 15 min
Serves: 16 no

Ingredients: (measuring cup used = 240ml)

1. 1 cup peanut or ground nut or shenga or kadlekai
2. 1/4 cup grated dessicated coconut
3. 3/4 cup jaggery
4. 1/4 cup sesame seeds or til or ellu
5. 2 tsp ghee (optional)
6. A big pinch of cardamom

Instructions for making peanut laddu or shenga unde:

1. In a thick bottomed pan fry the peanuts under medium flame.
2. When the peanuts starts crackling and are slightly brown, add in sesame seeds and continue frying under medium flame. You can also fry them separately.
3. When the sesame seeds are swollen and are slightly brown, add in dessicated coconut and continue frying under low flame. Fry until coconut is crispy. When it is done switch off the stove.
4. Wait until fried ingredients are cool and then transfer it to a mixer grinder.
5. Now make a coarse powder by using the pulse mode of the mixer grinder. Do not over grind and do not grind continuously.
6. Now add in powdered jaggery and pulse grind it again.
7. Make 3 - 4 pulses that would be enough. Do not over grind it.
8. Transfer it to a plate, add in cardamom powder and mix well. If you want to add ghee, add it now and mix well. Take small portion of the mixture and make the laddus using your fist.
9. Finish making all the laddus and store it in a airtight container. These laddus can stay good for a week.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.