Peanut Ladoo | Groundnut Jaggery Laddu | Palli Undalu | Easy Diwali Sweets

'Peanut ladoo' or 'Groundnut Laddu' is a simple laddu recipe which requires two ingredients - groundnuts and jaggery. Raw peanuts are roasted to perfection and are peeled and ground together with jaggery and is shaped into small ladoos. There is another variation for this laddu where the groundnuts are mixed with jaggery syrup and is formed into small ladoos or the same mixture can be poured into a wide plate and is cut into rectangular or square pieces which is popularly known as Chikki or Brittle.

My mom prepares this mixture(ground roasted groudnut - jaggery) along with ground sesame - Jaggery mixture and use them as a filling for Kudumulu/Modak during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige), but my mom does not make that mixtures into ladoos. We used to finish half of these mixtures in the form of powder before she uses it for the other stuff and hence when ever she prepares, she prepares them in a large quantity.I prefer the groundnut version more than the sesame seed mixture as I like the taste of groundnuts more.I have earlier posted a recipe for Shenga Holige where we use this filling,it tastes really delicious.

Also check out other Ladoo recipes in my blog here:

• Coconut Choco Truffles
• Moong dal Ladoo | Pesara Sunni Vundalu
• Minapa Sunni vundalu /Urad dal Laddoos
• Oats and Dry fruits Ladoo -Sugar free and Fat free 
• Kobbari Louz | Coconut Ladoo
• Til ka Ladoo | Nuvvula Undalu

Peanut Jaggery Laddu | Groundnut Ladoo | Palli Undalu Recipe:

Yields 8-10 ladoos

Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins

Cuisine: South Indian  | Category: Sweets

Ingredients:

1 cup Raw Groundnuts/Peanuts

3/4 cup Jaggery,grated

Method:

• Dry roast groundnuts until the skin start splitting and ground nuts have few black spots.Cool them slightly and remove the skin by rubbing the groundnuts with your palms.

• Grind the roasted and peeled groundnuts into a coarse powder.

• Add grated jaggery and pulse it in a whipper mode until you get an uniform mixture.

• Remove the mixture into a wide bowl or plate.

• Prepare small balls out of the mixture and arrange the ladoos in a wide air tight container.

Store them under room temperature.You can store them for 10-15 days.

Notes:

1. You can adjust the quantity of jaggery to suit your taste buds.In case if you find it less sweeter after you grind it you can add bit more and grind again. 
2. You can use this filling for Kudumulu/Modak which we prepare during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige).

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: groundnut ladoo, peanut laddu, shenga ladoo, palli laddu, verusenaga undalu, pallu undalu, easy laddu recipes, ladoo recipes, groundnut recipes, easy diwali sweets, diwali sweets recipes

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Groundnut Holige | Shenga Holige | Peanut Poli | Palli Bobbattlu

Holige is one of the most favorite sweets in our family and gets featured quite often either on a festival day or functions.There are various varieties of Holige and the most popular among them is Pappu Obbattu(Bele Holige) which is our typical community special as the stuffing is made up of toor dal and jaggery and Coconut Holige. Pappu Obbattu(Bele Holige) has shorter shelf life and has to be consumed in 2-3 days where as Coconut Holige has longer shelf and an be stored upto a week.

Groundnut Holige(Shenga Holige) is a North Karnataka speciality and it can also be stored up to a week. Shenga Holige turns slightly crispy once it cools down, but if you reheat it on tawa it turns soft.

Check out other Holige Recipes here:

• Garugu Hollige/ Hollige with rice flour-coconut filling
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Obbattu
• Pooran (Puran) Poli | Bobbatlu

Groundnut Holige | Shenga Holige | Peanut Poli Recipe
Yields: 9-10 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: South Indian | Category: Sweets/Festival Sweets

Ingredients:

Ghee/oil, to fry poli/holige

for outer layer/dough:

1 cup Maida/Chiroti rava

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for filling:

1 1/4 cup Groundnuts

1 cup grated Jaggery

Method:

for outer layer/Dough:

• Mix flour(maida) or chiroti rawa with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

for the filling:              

                                        

• Dry roast groundnuts until they turn slightly crispy and has some black patches.Taste one groundnut and check whether it is roasted completely or not.Let them cool.Rub your palms thoroughly on the groundnuts to remove their skin and separate the peeled skin and groundnuts.
• Grind roasted and skinned groundnuts to a powder in the mixie and then add grated jaggery to it and run it again to get a uniform mixture.The mixture might become sticky which is fine.

• Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

to prepare Shenga Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  
• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you
  

  

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• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  
  

  

  
  
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
• Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  
  

  

  
  
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the Shenga poli warm or hot with melted ghee.

Notes:

1. These holiges can be stored upto a week.They turn slightly crispy and hard when it cools down, you can reheat them on tawa before serving for soft holiges.
2. You can replace groundnuts with sesame seeds and follow the recipe to make nuvvula obbattu,even it tastes delicious.
3. You can add 1/4 tsp cardamom powder to the groundnut filling.

Technorati Tags: shenga holige, holige recipes ,traditional sweets recipes, sweets recipes, bakshalu, bobbatlu recipe, groundnut recipes ,indian sweets recipes, south indian sweets recipes

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