Peanut Ladoo Recipe (Shengdana Ladoo)

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1 cup (165 grams) raw peanuts ((or unsalted store bought roasted peanuts))

⅔ cup (85 grams) grated jaggery ((use more or less as required))

⅓ teaspoon cardamom powder ((adjust to preference))

1 cup rolled oats ((or ½ cup thin poha or cornflakes, read notes to leave out))

¼ teaspoon cardamom powder ((adjust to preference))

⅓ cup (40 to 50 grams) grated jaggery ((adjust to taste))

Optional 1 - Roast peanuts in a Pan: Add peanuts to a heavy bottom steel pan and dry roast them on a medium heat until aromatic and golden. Keep stirring so they don't burn.
Option 2 - Roast Peanuts in Oven: Preheat your oven to175 C. Spread peanuts in a baking tray and place it in the center rack. Roast for 8 minutes and give a stir with a wooden spatula. (wear mittens). Continue to roast for another 8 to 10 minutes, stirring every 3 minutes until golden. Remove the tray/pan and place over a cooling rack to cool the peanuts.
While the peanuts cool, dry roast the oats or poha in a pan until slightly crisp. You can also roast them in the same oven for 2 minutes. Later turn off the oven and leave them in with the door partly open.
Once the peanuts cool down, rub them with your palms or with the base of a bowl to loosen the skin. Or add them to a cotton cloth, wrap them and rub with your hands. Separate and discard the skin.
Optional - Add the cooled oats or poha to a dry grinder or blender and powder them coarse.
Add the peanuts and grind. Add the grated or crushed jaggery and grind until the mixture turns slightly warm. The oils from the nuts will begin to release so do not overdo this.
Take a handful of this mixture to check if it binds well. If it looks dry grind again until the mixture binds well.
Take small portions of this mixture and roll to ladoos. Store peanut ladoo in an airtight jar and use within 2 weeks. If you intend to keep longer, store them in the refrigerator.