Peanut Ladoo

Instructions

1. Prepare the peanuts
   If using raw peanuts, dry roast them in a pan over medium heat until they turn golden brown and release a nutty aroma, about 5-7 minutes. Allow them to cool completely, then rub between your palms to remove the skin. If using pre-roasted peanuts, simply remove any remaining skin.
2. Grind the peanuts
   Place the skinned peanuts in a food processor and pulse until coarsely ground. Don't over-process as it may release oils and turn into peanut butter. You want a texture similar to coarse sand with some small chunks remaining.
3. Prepare the jaggery
   In a heavy-bottomed pan, heat the ghee on medium-low heat. Add the grated jaggery and stir continuously until it melts completely. The mixture should be smooth without any lumps, about 3-4 minutes. If using brown sugar instead, cook until it dissolves completely.
4. Combine ingredients
   Add the ground peanuts to the melted jaggery mixture. Mix well to ensure the peanuts are evenly coated. Add cardamom powder, nutmeg powder, salt, and any optional ingredients like desiccated coconut, poppy seeds, or saffron milk. Stir continuously for 2-3 minutes until the mixture thickens and starts to leave the sides of the pan.
5. Shape the ladoos
   Turn off the heat and let the mixture cool slightly until it's comfortable to handle but still warm. Take small portions of the mixture (about 2 tablespoons each) and roll between your palms to form round balls. If the mixture is too sticky, you can apply a little ghee to your palms. Work quickly as the mixture becomes harder to shape as it cools.
6. Garnish and set
   If desired, roll the ladoos in chopped pistachios or desiccated coconut for garnish. Place the shaped ladoos on a plate and allow them to cool completely and set, which takes about 15-20 minutes at room temperature.