Protein Peanut Ladoo: A High-Protein Take on a Classic Indian Sweet

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Ladoo doesn't need reinventing either — roasted peanuts ground down, bound with melted jaggery and ghee, warmed through with cardamom, and rolled by hand. This version keeps every part of that method and simply folds in a scoop of ISO Bang hydrolyzed whey protein isolate while the jaggery is still molten, so it becomes part of the ladoo rather than sitting on top of it.

Unlike a couple of other Indian-dessert recipes on this blog, this one didn't need an apologetic flavour substitution. Chocolate Cinnamon is a genuinely confident choice here — chocolate and peanut is already an established pairing on this blog (it's the backbone of both our Chocolate Banana Bliss shake and our Chocolate Peanut Butter Energy Bites), and the cinnamon note sits comfortably alongside jaggery and cardamom rather than fighting them. Ladoo is already a warm brown colour from the peanuts and jaggery, so there's no visual trade-off to make either.

Why you'll love this protein ladoo

• A genuine flavour match. Chocolate and peanut works here the same way it does elsewhere on this blog — no compromise needed.
• Real ladoo technique. Ground peanuts, melted jaggery, ghee and cardamom — the traditional method, not a shortcut.
• Makes 10. One batch is a proper stash of snacks, not a single serving.
• Protein close to plan. This is one of the few recipes on the blog where the original protein figure was actually close to accurate.
• No shaker bottle needed. Grab one from the container, the same way you'd reach for any ladoo.
• Clean label. Made with ISO Bang — no fillers, no proprietary blends, banned-substance tested.

Getting the peanuts and jaggery right

Fold the protein in while the jaggery is still hot

Adding the ISO Bang to the melted jaggery before the ground peanuts go in is what keeps this from tasting like a peanut ladoo with powder dusted through it. The protein dissolves into the molten jaggery and becomes part of the base the peanuts and coconut are mixed into — the order of operations here genuinely matters more than it might seem.

Watch the jaggery closely, not the clock

Jaggery can go from melted to seized (hard and grainy) quickly once it's on the heat, especially on a stove that runs hot. Keep the heat low and stir continuously rather than walking away — you're looking for a smooth, pourable melt, not a boil. If it does seize, a splash of water and continued gentle heat can often bring it back.

Ingredients

Makes 10 ladoos. Have everything measured out before you start — jaggery moves fast once it's melted.

• Roasted peanuts, unsalted150 g
• Trident Nutra ISO Bang — Chocolate Cinnamon60 g (2 scoops)
• Jaggery or sweetener of choice100 g
• Desiccated coconut30 g
• Cardamom powder5 g (1 tsp)
• Ghee (clarified butter)15 g
• Chopped pistachios or almonds, for garnishOptional

Which ISO Bang flavour should you use?

Chocolate Cinnamon is a confident, genuine match here, not a compromise. Peanut and chocolate is already proven on this blog, and cinnamon complements jaggery and cardamom's warmth rather than competing with it.

How to make protein peanut ladoo

1. Grind the peanuts. Pulse the roasted peanuts in a food processor into a coarse powder — not a paste.
2. Melt the jaggery in ghee. Heat the ghee over low heat, add the jaggery, and stir continuously until fully melted and smooth.
3. Fold in the protein. Add the ISO Bang to the melted jaggery mixture and stir until smooth.
4. Add the peanuts, coconut and cardamom. Mix thoroughly until everything is evenly combined.
5. Cook for 2–3 minutes more. Keep the heat low until the mixture comes together like a dough. Don't overcook, or it becomes difficult to roll.
6. Cool slightly, then roll. Once cool enough to handle, take small portions and roll into balls.
7. Garnish and cool completely before storing in an airtight container.

Nutrition facts

Per ladoo (batch makes 10), with the full jaggery and ghee amounts as listed.

Nutrient	Amount
Calories	182 kcal
Protein	9 g
Carbohydrates	14 g
of which fibre	2 g
Fat	11 g
Sugar	10 g

Jaggery and ghee together account for most of the calorie gap versus the original figure — jaggery alone is close to 95g of sugar across the full batch. For the lighter version above: roughly 160 calories, 6.5g sugar and 10g fat.

Pro tips & tasty variations

• Use peanut butter for a softer texture. Replacing a third of the ground peanuts with natural peanut butter makes these easier to roll and slightly richer.
• Toast the coconut first. A couple of minutes in a dry pan deepens the flavour noticeably before it goes into the mixture.
• Add a pinch of salt. It sharpens both the peanut and the jaggery, the same trick that works in salted peanut brittle.
• Swap to Cold Coffee Cinnamon. Coffee and peanut is also a solid pairing if you want a different direction from chocolate.
• Stack your creatine. Trident Nutra Creatine is unflavoured and dissolves into the melted jaggery just as cleanly as the protein powder does.
• Portion before rolling. Weighing out equal portions first (roughly 35g each) keeps all 10 ladoos a consistent size.

How to store your protein ladoo

Once fully cooled, store in an airtight container at room temperature for up to a week, or refrigerated for up to three weeks — ladoo keeps considerably longer than a blended shake or a fresh-fruit recipe, since there's no liquid to separate or fruit to oxidise.

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Frequently asked questions