Shengdana Ladoo

During my childhood, these ladoos were only made twice a year, on Ashadhi Ekadashi and Kartiki Ekadashi. They are my favourite and especially eaten during fasts (upwas). No one taught me how to make these, I learnt by observing my grandmother and mother. Back in the village, we were a family of 25-30 people, so these were made a lot.


  • 250 Grams Shengdana (Singdana/Groundnut/Peanuts)
  • 150 Grams Gur (Jaggery)
  • 1/2 Cup Mixed Dry Fruits
  • Khajoor (Dates)
  • Akrod (Walnuts)
  • Kharik (Dry Dates)
  • Kala Manuka (Black Raisins)


Prep: 2 minutes
Cooking: 20 minutes

  1. Dry roast the nuts on low or medium flame till the skin of the peanuts separate.
  2. Cool the peanuts and separate the skin by rubbing.
  3. Transfer the nuts in a mixer and grind them to a coarse powder.
  4. Add gur and dry fruits and mix.
  5. Then grind the whole mixture into a medium-coarse powder.
  6. Transfer the ladoo mixture into a bowl, mix and combine well.
  7. Start making ladoos and store in an airtight container.