Ingredients:
Peanuts - 1 cup
Jaggery - 1/2 cup
Sugar - 1/2 cup
Ghee - 1 tbsp
Water - 30 ml
Procedure:
- Dry roast the peanuts until they slightly alter their color. Cool them, peel of the skin by rubbing between palms.
- Take a kadai, add jaggery, water (15 ml) and heat them until a thick syrup is formed. The syrup should be in a consistency such that when a drop of it is placed in a bowl of water, it should retain its shape without spreading in water.
- Continue the same process to prepare sugar syrup in a separate kadai.
- Now add sugar syrup in to jaggery syrup and stir well.
- Finally add roasted peanuts in to the syrup and mix well. Transfer the contents immediately in to a greased plate and level it with a spatula if you want to cut it in to pieces or you can wait for few minutes until it is warm and make as laddu of desired size.
TIP: Jaggery alone can be used to prepare the syrup, but the laddu turns hard. The combination of sugar and jaggery gives brittleness and adds taste to the laddu.
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