Kappalandi Mittai
Kappalndi mittai using jaggery is a healthy sweet for our sweet kids. Recognising the consistency of jaggery syrup is the challenge while making them at home.
Ingredients :
kappalandi/peanut roasted and skin removed - 2 cupsjaggery - 1+1/2 cup
water - 3/4 cup
Method :
step 1 : preparing peanuts
- dry roast the peanuts till become crisp and brown spots appear on them- remove from fire and let them cool
- put them in a mixer jar and just give a run (to split them and to remove the skin easily)
- remove the skin and keep aside
step 2 : preparing jaggery syrup
- boil jaggery along with water till the jaggery get melted- strain it to remove the impurities and keep aside
step 3 : preparation of mould
- line a big rectangle shaped vessel with aluminium foil- grease the bottom of another small rectangle shaped pan to press the mittai down to avoid floating of peanuts on jaggery syrup,
step 4 : preparation of mittai
- pour the jaggery syrup into a heavy bottomed vessel- stir it continuously till get soft crack stage *
- if you add peanuts before soft crack stage, mittai will become sticky
- reduce flame to low and immediately add in the peanuts and stir well as fast as possible
- immediately transfer them to the prepared pan and level it
- after a while take it out from the pan and press with another pan or a rolling pin
- it help to avoid floating of peanuts over jaggery
- before become completely cool, mark the portions lightly with a knife
- when it almost cool cut along the marks to get pieces
- let them cool completely before serving
