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Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
45 mins

Cuisine
South Indian

Course:
Dessert

Diet:
Vegetarian

Instructions

• Dry roast the peanuts in a pan on low flame. Don't over-roast. Transfer to a bowl, peel the skins off, and set aside.

• In a pan, melt the jaggery with a little water.

• Filter the melted jaggery to remove impurities, then transfer it to a fresh pan.

• Cook the jaggery over low to medium heat until it thickens to a candy-like consistency. Don't let it darken too much.

• Test the consistency by dropping some jaggery into a small bowl of water. If it forms a glass-like, breakable structure, it's ready.

• Add the roasted peanuts and cardamom powder to the thickened jaggery and mix well.

• Transfer to a greased, square-shaped container and press down using a greased spoon.

• Let it cool and then flip the big bar out onto a plate.

• Use a greased knife to cut it into small pieces.

• Store in an airtight container for up to a month.

Notes

1. Be careful not to overcook the jaggery as it may affect the flavor.

1. Grease the knife and spoon with ghee to prevent sticking.

1. Store the pieces in an airtight container to maintain freshness.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant