Experience the wholesome goodness of Shenga Unde, a classic Maharashtrian treat that embodies simplicity and rich flavor. Made with just a handful of everyday kitchen staples like peanuts, jaggery, and coconut, these protein-packed ladoos come together in minutes and deliver a blend of nutty, earthy, and subtly sweet notes in every bite. They’re a cherished snack during festivals, but their energy-boosting qualities make them a smart pick for lunchboxes or anytime healthy snacking.
Unlike the crisp texture of peanut chikki, these ladoos offer a rustic, soft bite thanks to coarsely crushed peanuts melded with warm jaggery syrup. The addition of roasted sesame and dried coconut deepens their aroma while a hint of cardamom lifts each little sphere into a memorable indulgence. Perfect for busy weeks, these ladoos store beautifully in airtight jars and keep your sweet cravings in check—a guilt-free treat that satisfies both taste and tradition.
Shenga Unde – Maharashtrian Peanut Ladoo with Jaggery
Print RecipeIngredients
- 1¾ cup peanuts
- 1 tbsp ghee or clarified butter
- 1 cup jaggery (gud)
- 2 tbsp roasted sesame seeds
- 2 tbsp grated dry coconut (kopra)
- ¼ tsp cardamom powder
Instructions
Begin by dry roasting the peanuts over low to medium heat until they're aromatic and the skins begin to loosen. If using pre-roasted peanuts, skip this step.
Allow the peanuts to cool, then remove the skins by gently rubbing them between your palms.
Add the peeled peanuts to a mixer and pulse to a coarse grind; avoid making a fine powder.
In a large pan, melt the ghee and add the jaggery. Stir continuously on low heat until the jaggery completely dissolves and turns frothy, but avoid bringing it to a one-string consistency.
Immediately stir in the crushed peanuts, followed by the roasted sesame seeds, grated dry coconut, and cardamom powder. Mix until everything is uniformly combined.
Transfer this mixture to a bowl and let it cool for a few minutes until it’s warm to touch.
While the mixture is still warm, grease your palms and shape into small ladoos, working quickly before the mix hardens.
Store the peanut ladoos in an airtight container—they remain fresh and soft for up to a month.
Notes
Tips:
You can blend peanuts to a finer texture for smoother ladoos, but coarse peanuts give a delightful crunch., If the mixture cools and becomes difficult to shape, briefly reheat it to soften., Ensure not to overcook the jaggery syrup; only dissolve until frothy for the right binding consistency., These ladoos keep well for 1-2 weeks in an airtight container, making them an ideal make-ahead snack.
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