Peanuts - 1/4 kg
Jaggery - 200 gm
Cardamom Powder
Dry ginger powder - a little
Water to make balls
Dry roast the groundnut and remove the skin and slightly crush it so that it will break into two halves. (You can also use readily available roasted peanuts). Allow it to cool down.
Dissolve the jaggery in 1/2 glass of water and allow it to boil. After 2 mins, when the jaggery is dissolved, drain it into another vessel till the residue is left in the Kadai. wash them off. Most of the jeggery we buy contains some sediments of mud.
Now boil it till we get the right consistency. For that, have a small cup of water beside. Once the jaggery syrup to the water. The jaggery will sink like a stone and not dissolve. And if you are able to make a small ball with it, its done.
Add the syrup to the roasted peanuts. Mix well. Have a little water and beside. Make small balls with it.
That is all. Peanut balls are done.
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