Whenever I make sabudana khichdi, shengdana/peanut ladoo has to follow. Whatever extra shengdana koot (crushed peanuts) remains, it turns into ladoo. I intentionally roast some extra peanuts as Dee loves it...:)
Ingredients (makes 2)
1/2 cup Shendana koot (crushed roasted peanuts)
1/4 cup jaggery ( as per taste)
1-2 tsp ghee/sajuk toop/clarified butter ( to knead the ladoo)
1/4 tsp sunth powder/dry ginger powder ( as per taste)
Method
Mix all the ingredients together to knead a ball or ladoo. It's so easy.
Note
Addition of dry ginger powder gives a slight spicy taste and is also good for digestion.
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