Instant Navratri Vrat Special Peanut Laddu Recipes

Heat a heavy bottomed pan on a medium flame and add raw peanuts. Roast till peanuts turn crunchy. Keep stirring continuously so peanuts do not burn. You can reduce the flame to low in-between. Do not over roast otherwise the ladoos will taste slightly bitter. Take the roasted peanuts in a bowl and let them cool. Transfer the peanuts to a grinding jar. Grind to a coarse powder. Keep aside.

Take 1/2 cup desi ghee in the kadhai. Once it melts, add 1 cup water chestnut flour and fry it till it turns aromatic. Takes around 5 minutes. Remember to keep stirring it continuously. As soon as the flour is cooked well, and starts to change the color to darker brown, it starts releasing the ghee it has absorbed in the beginning. this is the indication that flour is cooked and its time to turn off the flame.

Add the ground peanuts and mix well.

Add 1 cup mawa. I have already cooked mawa on a low flame separately and that's why it has turned golden brown. This process is compulsory if you want to increase the shelf life of your laddus.

Add 1/2 cup desiccated coconut, chopped almonds, cashews, and raisins.

Mix well and cook for couple of minutes while stirring continuously. Allow the mixture to cool down a little after which add the powdered sugar and cardamom powder. The ladoo mixture should get firmer and all the ghee should be sucked up in the mixture. When the mixture is cool enough to handle, roll it in ladoos.

Garnish with cashews and desiccated coconut.

It makes 21 medium-sized ladoos. Store them in an airtight container. It stays well up to 10 days.