Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden brown spots on them, take them out in a bowl and allow to cool.
In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature for upto 10 days.
You can substitute white sesame seeds for brown sesame seeds
I use shelled peanuts, if using peanuts with skin on, simply roast them, allow them to cool down, and then massage with your hands so the skin comes off easily. It is also ok to grind them with skin on
Grate the jaggery using a hand grater or food processor or break it into small pieces using a pestle. You can use powdered jaggery instead of grated jaggery
I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
If you find it hard to bind the laddu, massage in an extra 1 to 2 tablespoons of ghee in the mixture