Shenga Laddoo - Namitha Tickare
Ingredients:
Ingredients:
250 gms Groundnuts/peanuts (shenga)200 gms jaggery (gur/gul)
Any dry fruit of your choice for garnishing
Ghee for greasing the plate
Method:
Any dry fruit of your choice for garnishing
Ghee for greasing the plate
Method:
1 Dry roast the groundnuts in a kadhai while stirring continuously for about 5-8 minutes till they get spots on them.2 Remove it in a plate or a paper and wait till they cool a bit.
3 Remove the outer skin by rubbing them in between your palms and then clean them.
4 In a mixer jar take the cleaned groundnuts and pluse them 2-3 times.
5 Add in the grated jaggery and pulse it again till it comes together like a dough.
6 Remember not do it continuously or the mixer will get overloaded.
7 Remove it in a bowl and make small balls and add any dryfruit of your choice for garnishing and keep on a plate greased with ghee.
8 Keep it to outside without covering so that the jaggery will harden and your laddu’s are ready.
3 Remove the outer skin by rubbing them in between your palms and then clean them.
4 In a mixer jar take the cleaned groundnuts and pluse them 2-3 times.
5 Add in the grated jaggery and pulse it again till it comes together like a dough.
6 Remember not do it continuously or the mixer will get overloaded.
7 Remove it in a bowl and make small balls and add any dryfruit of your choice for garnishing and keep on a plate greased with ghee.
8 Keep it to outside without covering so that the jaggery will harden and your laddu’s are ready.
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