PEANUT SESAME CASHEW LADOO , MIXED NUTS LADOO WITH JAGGERY and BOONDI CASHEW LADOO WITH JAGGERY – STOVE TOP/INSTANT POT- 5 INGREDIENTS

Peanut Sesame Cashew Ladoo with jaggery , Mixed Nuts Ladoo  and Boondi Cashew Ladoo – STOVE TOP /INSTANT POT 

One of the easiest Dessert any one can prepare without fail. I tried in Instant Pot . Once you unplug it cook on Sauté mode till you get ball consistency. I’m sharing how to cook on Stove top and Instant pot. Either way you can try. You can use store bought roasted Peanuts, Cashew nuts. Or else you can roast on stove top . Doesn’t take much time. These Ladoo’s stay good for more than 2 weeks. One or two  will be sufficient to satisfy  your Sweet cravings.  Some times I prepare with Mixed Nuts. Sometimes with store bought Boondi and Cashews ( BOONDI CASHEW LADOO with JAGGERY) .Here is the recipe with few ingredients . 

RECIPE FOR 25 Medium Ladoo’s .

INGREDIENTS : 

One cup – Measuring cup

1. Roasted Peanuts – 3 Measuring cups

2. Roasted Cashews – One cup

3. Roasted Sesame seeds – 1/2 cup

4. Jaggery ( Brown sugar) – 3 measuring cups

5. Water – 1/2 cup

6. Ghee – 1/2 tbsp

7. Cardamom Powder – 10 cloves( Powdered)

8. Ghee – 1 tbsp 

INGREDIENTS FOR BOONDI LADOO 

1. Store bought Boondi – 3 Measuring cups

2. Roasted Cahews – 2 measuring cups

3. Jaggery – 3 cups

4 . Water – 1/2 cup

5. Cardamom powder – 10 cloves ( Powderd) 

6. Ghee – 1 tbsp 

METHOD: STOVE TOP 

STOVE TOP : 1. Transfer Powdered Jaggery and Water to a wide Pan . Cook on medium high flame . Keep stirring in between .

2. When syrup thickens ( say after 10 minutes)  take 1/2 tbsp  syrup and pour in a bowl of water as shown in the picture.Try to make a ball with your fingers. If you are not able to ,cook for few more minutes .

TO CHECK THE SYRUP for Ball consistency in Water . 

3. When the syrup is ready switch off the stove. Add 1/2 to 1 tbsp Ghee .

4. Pour roasted Peanuts, Cashews , Sesame seeds and powdered cardamom. Mix gently .

5. Cool in the same Pan.

6. When it is light warm and you are able to handle the heat , take a handful of the mixture and shape  them into balls. Grease your hand with Ghee if needed . Repeat the process with the rest of the mixture.

THEY STAY GOOD FOR MORE THAN 2 WEEKS if stored in an airtight container .

NOTE : SAME PROCDURE WITH Boondi and ROASTED CASHEWS .

METHOD : INSTANT POT 

1. Transfer powdered Jaggery , water and ghee to inner pot. Mix well . Close the Lid .

2. Manual 10 minutes  . Unplug when you see low. QPR after 10  to 15 minutes . 

3.  COOK IN SAUTE MODE UNTIL YOU GET BALL CONSISTENCY . 

 4. Say 5 minutes or little more time .

 5. Once you get ball consistency add store bought Boondi , Cashews , Sesame seeds, Ghee  . Mix gently . Transfer  to  a pan.

6. Cool in the pan .

7. When you are able to handle the heat take a handful of mixture and shape Ladoo’s . If needed grease your hand with little Ghee.

8. Repeat the process.

STORE IN AN AIRTIGHT CONTAINER and they stay good for  more than 2 weeks .

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