Monday, December 13, 2010

Shengdana laDoo/laddoo



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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