How about a recipe for smooth, delicious ladoo with an otherwise crunchy, munchy legume? Yes, that’s peanuts for you, with the Peanut Laddu recipe. Made with just 2 ingredients, that are, roasted peanuts and jaggery, these lovely Shengdana Ladoo are really easy and quick to make. At home, you can have these as a yummy sweet snack or even as a light dessert post your meals. Whatever you choose to do, make sure you make many of these ladoo as these are quite addictive.

About Peanut Laddu

There’s always a jar of roasted peanuts at my home. You will see a jar on the shelves, by default. Apart from snacking on them, I also make the Peanut Ladoo quite often.

It is definitely possible to prepare your Peanut Laddu in umpteen ways. Either solely with peanuts or with the addition of more ingredients like coconut, sesame seeds or nuts.

These ladoo are also referred to as Shengdana Ladoo in Marathi, Groundnut Laddu in English and Singdana Laddu or Mungfali ke Ladoo in Hindi.

Peanuts are also known as shengana, singdana, mungfali in these languages. They are also called as Groundnuts in English.

This particular recipe of Peanut Laddu has only 2 ingredients – peanuts and jaggery. Begin by just roasting the peanuts. Then, grind it with the jaggery powder and you’re pretty much sorted.

Also, this is a similar way of making peanut butter at home. Just that for the ladoo, the peanuts are not ground too much. Enough, so that the mixture is able to hold itself when shaped into a ladoo.

Speaking of storing these ladoo, you can keep them in an airtight jar for about a week at room temperature. If you want to keep them well for a longer time, then refrigerate the Peanut Laddu in airtight boxes. This way, the ladoo will last for about 15 to 20 days.

This Shengdana Ladoo recipe can be easily scaled as well for a larger batch, and I would say you prepare more ladoos since these will become an instant favorite with all!

Have these ladoo just as they are as a mid-day snack, pack it in your tiffin boxes or finish your meals with it – these are only spheres of happiness at all times!

Step-by-Step Guide
How to make Peanut Laddu

Roast Peanuts

1. Heat a thick bottomed pan. Keep the heat to low or medium and add 1 cup raw peanuts.

2. Stirring at intervals, begin to roast the peanuts.

3. Keep roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well.

Cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them.

If yes, then continue to roast for some more minutes. You can even roast/toast the peanuts in an oven.

4. Once the peanuts are roasted well, remove the pan from the stovetop and let the peanuts cool to room temperature.

5. When the peanuts cool to room temperature, rub them between your palms, so that their skin peels off.

Do this with all the peanuts. This part of peeling peanuts takes some time.

Make Shengdana Ladoo Mixture

6. Now, add the peanuts in a grinder jar.

7. Add ⅓ cup jaggery powder or grated jaggery. You can add more jaggery if you want.

8. Run mixie or grinder for a few seconds and then stop. Check the consistency. Continue in the same way, till you get a coarse consistency in the peanuts. 

You can also use the pulse option in your grinder. You have to run the mixie in parts till a bit of oil releases from the peanuts.

Take a small portion of the mixture in your hands and then press. It should hold shape and not crumble.

Don’t grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.

9. Take the ladoo mixture in a plate or tray.

Make Peanut Ladoo

10. Now, take a small portion of the ladoo mixture in your palms and shape it into a ladoo.

11. Make peanut laddu with the rest of the mixture.

12. This recipe yields 10 to 12 ladoo. The recipe can be easily doubled or tripled. Store ladoo in an airtight jar.

If living in a warm or humid place, then keep the jar in the refrigerator. If living in a cool or cold climate, then you can keep at room temperature.

13. Serve healthy Peanut Laddu plain as a sweet snack.

Expert Tips

You have to roast the peanuts well – till they turn crunchy and don’t have even a bit of hardness or rawness in them. The roasting can be done in an oven as well.While grinding the roasted peanuts, make sure to run the grinder/mixie in parts till a little bit of oil releases from the peanuts. Remember not to grind at a stretch or for too long, as then you will eventually have peanut butter.Make sure to also check that whether with the ground mixture you are able to form ladoo. For this, take a small portion of the mixture in your hands and press. If it is holding its shape and not crumbling, it’s ready to be shaped into ladoo.Peanut Ladoos have to be stored in an airtight jar. If you are living in a place with warm and humid weather conditions, then refrigerate the jar. If staying in a place with colder weather conditions, then keep the jar at room temperature.With this specific recipe, you will get about 10 to 12 ladoo. You can make more by doubling or even tripling the same recipe.

More Peanut Recipes To Try!

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

All purpose flourGranulated sugarBaking powder and saltEggMilkUnsalted butter or neutral oilVanilla extractLemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too! Fresh blueberries (or substitute frozen!)

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

This blueberry pancakes recipe is…

Vegetarian.

Print

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Description

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
¾ cup + 2 tablespoons milk
¼ cup melted unsalted butter or neutral oil
½ teaspoon vanilla
½ teaspoon lemon juice or vinegar*
1 cup blueberries
Optional: Blueberry Sauce, to serve

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup), then place a small handful of blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup or Blueberry Sauce.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

Category: BreakfastMethod: StovetopCuisine: AmericanDiet: Vegetarian

Keywords: Blueberry pancakes, Blueberry pancake recipe, blueberry pancake, blueberry pancakes recipe

I’ve been an on and off nomad for about a decade and a half now, moving to Taiwan when I was 21, traveling solo through Asia at 26, and exploring much of the world alone all the way up until now as a 36 year old. The crazy thing is, over that time I went from a bona fide extrovert to an introvert, and the way that I travel solo has changed as a result.
Though I’m introverted, I’m outgoing. I enjoy being social as well as being on my own. To me, introversion relates to the creator of the term, Carl Jung’s, definition. Introverts, Jung said, turn to their own minds to recharge, while extroverts seek out other people for their energy needs.
These are all the ways that I enjoy traveling solo now as an introvert:

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1. I pick group trips but get my own room
Although I love traveling by myself, some trips have to be done with a group unless you’re paying 10x for a private experience, like sailing on a liveaboard dive ship or island hopping through the Galapagos.
But in each of these scenarios, I get my own sleeping space.
Since I recharge on my own, I love being able to have my own space to retreat to whenever I want it. That made this Galapagos trip perfect, as the boat I was on offered single rooms without charging a single supplement fee.
Not every tour makes it possible to have my own space, but I always try to seek out some solitude even on a shared trip.
2. I sign up for day trips so I’ll meet people
Sugba Lagoon in the Philippines was a perfect example
When I want a mix, I tend to stay in solo accommodation like a hotel or Airbnb, but I’ll sign up for a day trip so that I still get some social interaction.
The key is that I sign up and pay for it ahead of time, so that I’ll actually go and meet other people when the time comes. I can turn into a hermit with some ease, so I like committing at least a day before!
I equally love being able to come back to my accommodation and be on my own when I want to.
4. I visit places with a common interest
It was easy to meet people on Gili Air during my freedive training
Whether it’s scuba diving, hiking, surfing, yoga, or some other shared interest, if you visit a place that is known for one of these things, chances are very good that you will meet other solo travelers who are there for the same purpose.
I love that this has a built-in network of people who you can easily meet. Even if you’re the shy type, having a common interest to bond over makes it easy to have conversations with people. You’ve already got things in common!
5. I pick trips where I’ll be alone

How I often travel now
On the other side of the coin, I often take wilderness trips where I am unlikely to run into anyone else for much of the time. My frequency has increased over the past few years, finding mother nature a perfect companion.
Last summer I solo camped in Lassen Volcanic National Park, spent almost 2 weeks solo truck camping in Utah, almost entirely in the middle of nowhere without people around, and I regularly venture out to the desert by myself to stargaze.
I would not have enjoyed trips like this in my 20s when I was extroverted, because I got my energy from being around other people. But now, truly enjoy solitude. Solo trips make it easy for me to recharge.
6. Consult Facebook groups
I met wonderful friends of friends while in South Africa
Facebook groups are another great way to meet people, even for a brief meet up, which is usually all I want. I created one for solo female travelers, the BMTM Solo Female Traveler Connect, which many women have used to find travel companions over the years.
It can be a regional one based on where you’re going, can be for solo travelers in particular, or any other interest group you might be a part of. I recommend meeting up for a meal, a daytime activity, or something similar that has a fixed time limit and occurs in public.
Tapping into my network of friends of friends has also been a great way to meet others on the road.
7. Make a 1:1 friend
Made a friend on this hike in Peru. She kindly took this pic of me!
As an introvert, I’m equally happy solo or hanging out with someone whom I get along with well. As long as they’re a good travel companion, I can travel one on one with someone for days or even weeks without feeling energetically zapped.
There have been many people along my solo journey, from sharing a rental car in South Africa with Callum to splitting costs and traveling with Jen in French Polynesia last fall that both worked out great for me.
I’ve also met two awesome women at the start of long hikes in Nepal and Peru that I initially intended to do alone, but was happy to share. Finishing the trip with a hiking buddy, when it’s the right person, often makes it even better.
I meet these people on the road, or through a mutual friend, and we travel together until it’s naturally time to part ways. Then I get my alone time again. I love having this option available.
8. Hang alone in a crowded space
cities are perfect for being alone in a crowded place
Sometimes, visiting a park, museum, market, or some other populated place on my own feels like enough social interaction for the day. I might strike up a conversation with someone, or I might not. But I can still people watch and get a sense of the local culture. Sometimes it’s even nicer this way, without anyone else to distract me.
I still get out and do things, but there’s no pressure to make it into a social situation. I’m open minded to whoever I might meet, but it’s OK if that doesn’t happen, too.
The best thing about solo travel is the potential for serendipity. I love that I could meet someone at any time at any place, but that I can also enjoy my solitude as well. There’s no pressure. For this introvert, it’s the best of both worlds.
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