Singdana laddu is a popular Indian sweet enjoyed during fast. Especially during the “Shravan” month when many people observe fast and do not eat any grains, cereals or pulses. These laddus are a healthy option to munch on for small cravings. They have the goodness of nuts and jaggery and provide with instant energy. They can be enjoyed even on the regular days.
As a child, I always used to wait for the Shravan month. My mother would make these delicious laddus along with some savory treats such as farali potato chips, sabudana chiwda, fried peanuts sprinkled with spices on top of them. I use to observe fasts just to enjoy all the farali delicacies. Whenever we children were hungry we use to munch on these laddus and other savory treats. Besides this, I liked other farali dishes such as sabudana khichdi, jeera aloo sabji, peanut kadhi, sabudana wada, moraiyo and the list goes on.
I always like to keep roasted peanuts at home. Whenever I have time, I roast the peanuts, remove skin from them and store them in an airtight container. They are a very handy snack. They are useful in many dishes.
If you have the roasted peanuts the process of making this laddu becomes quick. Many people use only roasted peanuts and jaggery or sugar to make this laddu. I have used roasted peanuts along with dry nuts, desiccated coconut, jaggery, ghee and cardamom powder. I have ground all the nuts along with jaggery and then have poured hot ghee over the mixture and shaped it to a laddu. The proportion of the nuts can be varied. The level of sweetness can be adjusted as per the requirement.
This laddu can stay for a week outside during cold season. In humid or hot climate they can stay outside for 2-3 days and then refrigerate them and use them in a week.