Peanut Candy

READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big kadai, add peanuts with skin to melted ghee on medium heat.
  • Keep on stirring continuously with a spatula.
  • When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
  • Rub the peanuts in a plate till all the skin comes off.
  • Set aside in a plate.
  • Slice the coconut into small thin square pieces.
  • In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
  • Keep a cup of water ready.
  • When the jaggery mix boils and starts thickening, add one tsp.
  • of jaggery mix to the cup of water.
  • The jaggery should not dissolve in water.
  • When you roll it into a ball, the jaggery should be soft.
  • Add cardamom powder to the jaggery mix.
  • In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
  • Mix them evenly with a thin edged spatula.
  • Make lemon sized balls with your hand while it is still hot.
  • Dip hands in water or rice flour periodically while making the candy.
  • The peanut balls start hardening as they cool down.
  • The same peanut-jaggery mixture can be poured into different moulds.
  • They are cut into small pieces according to requirement.
  • For garnishing, dried grated coconut is used which is dipped in various food colours.
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