Ingredients:
- Roasted peanut 1 1/2 cups (250g)
- Jaggery 200g
- Ghee 2 tsp
- Vanilla essence 1/4 tsp
- Add jaggery to a saucepan
- Add 1/4 cup
- Heat up melt jaggery
- Filter the syrup and transfer to a heavy bottomed pan
- Boil the syrup till it reach soft crack stage*
- Add peanut and mix well
- Transfer to a greased tin
- Level the mix
- Allow to cool down completely
- Once cool cut into pieces and enjoy
* To check the consistency, drop a little syrup to a bowl with water; The first stage will be soft ball stage. This is not the stage what we are looking for. Continue heating and repeat checking by dropping syrup to water. When it reach hard ball stage, it will hold its shape but will not be brittle. Continue to cook for a little while .When it reaches the right consistency, it will harden immediately when drop into the water and forms a brittle. If you have a thermometer, heat the syrup till it reaches a temperature of 135 degree Celsius.
No comments:
Post a Comment