Peanut Ladoo

Peanut Ladoo/ Kadlekayi Unde
Learnt from my mom

Ingredients:
2 cups Peanuts/ Groundnuts (Roasted)
1/2 cup Roasted Chana Dal/ Hurikadle (Powdered)
2 cups Jaggery (powdered)
1/2 cup Dry Coconut/ Kopra grated
3 Cardamom powdered
2 Clove powdered
1 spoon Khus khus/ Poppy seeds powdered

Method:
Peel the outer seed coat of roasted peanuts and coarsely grind it in a mixer jar.
Sieve roasted chana dal powder and keep it aside.
Take a large mixing bowl, add ground peanuts, powdered roasted chana dal, grated coconut, khus- khus, cardamom and clove, mix well and keep it aside.
In a pan, heat jaggery with 3/4 cup water on a low flame untill the jaggery completely melts.
When jaggery syrup consistency comes to one string, turn off the flame.
Pour the jaggery syrup to the peanut mixture when it is hot and start making ladoos with wet palms and keep it aside for two hours to dry.
Peanut Ladoos are ready to serve.

Note:
You have to make ladoos using hot jaggery syrup only ; don't allow jaggery syrup to cool down.
Filter the jaggery solution with a strainer to remove impurities (optional).

Pour the jaggery syrup in portion. 

Tips
Day 1 - Roast Peanuts and remove the skin.
Day 2 - Grind Coarsely Peanuts and grind dry coconut slices.
Day 3 - Mix all the Ingredients and pour jaggery syrup and make ladoos.

Measurement to prepare more Ladoos

1/2 kg Peanuts

1/4 kg Roasted Gram

1/4 kg Copra

1/2 kg Jagerry

Other ingredients you can add extra.