Prep 20 mins
Cook 15 mins
Jaggery (also known as unrefined sugar) was originally rather hard to find outside India, but I think you should be able to find it in large supermarkets elsewhere today. Don't substitute jaggery with anything though; it forms the essence of this easy sweet that's native to Kerala, South India. Enjoy!
- Place the roasted and shelled peanuts in a large bowl.
- In a frying fan on a high flame, heat the jaggery and water together, stirring continuously.
- Once the molten jaggery becomes"stringy" (Test this by dropping 1/4 tsp of the mixture into a cup of water; you should be able to make a ball out of it with your fingers), pour it over the peanuts.
- Mix well immediately.
- When partially cooled (cool enough to handle!), make walnut sized balls.
- Cool completely in a tray and store in an airtight tin.