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Cheenabadam Laddu is a traditional Indian sweet made from roasted peanuts (cheenabadam) and jaggery. These laddus are small, round balls packed with rich, nutty flavor and a hint of caramel-like sweetness from the jaggery. The peanuts are roast...
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Cheenabadam Laddu
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Key Attributes
| Country of origin | India |
|---|---|
| Brand | Cheenabadam Women farmer Producer Company Limited |
| Net Quantity | 100 gram |
Cheenabadam Laddu is a traditional Indian sweet made from roasted peanuts (cheenabadam) and jaggery. These laddus are small, round balls packed with rich, nutty flavor and a hint of caramel-like sweetness from the jaggery. The peanuts are roasted until they achieve a golden-brown hue, then ground into a coarse powder. This powder is mixed with molten jaggery to form a sticky mixture. While still warm, the mixture is shaped into small, round laddus. Cheenabadam Laddu is often enjoyed during festivals and special occasions, offering a delightful balance of crunchiness and sweetness.
| Country of origin | India |
|---|---|
| Brand | Cheenabadam Women farmer Producer Company Limited |
| Net Quantity | 100 gram |
| Additive info | Cheenabadam laddu (often referred to as peanut laddu) is a popular Indian sweet made primarily from roasted peanuts and jaggery or sugar. The basic ingredients are quite simple, but additives or variations might include the following: Basic Ingredients: Peanuts (Cheenabadam): The main ingredient, usually roasted and ground. Jaggery/Sugar: Acts as a sweetener and binder. Common Additives and Variations: Ghee (Clarified Butter): Sometimes used for additional flavor and richness. Cardamom: A common spice added for its aromatic qualities. Dry Fruits: Cashews, almonds, or raisins might be added for texture and additional flavor. Desiccated Coconut: Adds a distinct flavor and texture. Sesame Seeds: Often mixed in for an extra crunch and added nutritional value. Salt: A pinch to balance the sweetness. Rice Flour/Besan (Gram Flour): Occasionally added to help bind the ingredients better or to give a different texture. Preservatives (if commercially produced): Sodium Benzoate or other food preservatives might be used in packaged laddus to extend shelf life. Artificial Flavors or Colors: Though traditionally not used, some commercial versions might include them. Nutritional Additives: Protein Powders or Supplements: In some modern versions, especially those marketed as health foods. These ingredients can vary widely based on regional preferences and individual recipes. |
| Food type | veg |
| Nutritional information | Nutritional Information (per laddu): Calories: 140-160 kcal Protein: 4-5 grams Carbohydrates: 12-15 grams Sugars: 8-10 grams Dietary Fiber: 1-2 grams Fats: 8-10 grams Saturated Fat: 1-2 grams Monounsaturated Fat: 3-4 grams Polyunsaturated Fat: 2-3 grams Cholesterol: 0 mg Sodium: 2-5 mg Calcium: 20-30 mg Iron: 0.5-1 mg Key Ingredients: Peanuts: Rich in protein, healthy fats, and fiber. Jaggery: Provides natural sweetness and a source of iron and minerals. Health Benefits: Protein-Rich: Good source of plant-based protein. Energy-Dense: High in calories, making it a quick energy booster. Nutrient-Dense: Contains essential vitamins and minerals, particularly from peanuts. These values can change based on the exact ingredients and proportions used. The addition of ghee or other ingredients may also alter the nutritional profile. |
| Instructions | Cheenabadam Laddu (made from peanuts and jaggery) is a simple and nutritious Indian sweet. Here’s how you can make it: Ingredients: 1 cup Peanuts (cheenabadam) 1 cup Jaggery (grated) 1-2 tbsp Ghee (optional) 1 tsp Cardamom powder (optional) Instructions: Roast the Peanuts: Heat a pan on medium heat. Add the peanuts and dry roast them until they are golden brown. Stir continuously to avoid burning. Once roasted, let them cool for a few minutes. Rub the peanuts between your hands to remove the skin, then blow off the skin or use a sieve to separate the nuts from the skin. Grind the Peanuts: Once the peanuts have cooled completely, grind them in a food processor or mixer grinder to make a coarse powder. Do not over-grind as it may release oil and turn into peanut butter. Prepare Jaggery Syrup: In a pan, add the grated jaggery and a little water (just enough to dissolve the jaggery). Heat it on medium flame until the jaggery melts completely and forms a thick syrup. To check if it's ready, drop a small amount of the syrup in water; it should solidify and form a soft ball. Add cardamom powder if using. Mix Peanuts and Jaggery: Lower the heat and add the ground peanuts to the jaggery syrup. Mix well until the peanut powder is fully coated with jaggery. Form the Laddus: Turn off the heat and allow the mixture to cool slightly until it's warm but comfortable to handle. Grease your hands with a little ghee (optional) and take small portions of the mixture. Shape them into small round laddus by pressing the mixture between your palms. Cool and Store: Place the laddus on a plate and let them cool completely. Store them in an airtight container at room temperature. They can be stored for up to 2 weeks. Enjoy your homemade Cheenabadam Laddus! |
| contact details consumer care | Cheenabadam Women Farmer Producer Company Limited, [email protected] |
