- Roast peanuts in a pan (preferably heavy based pan) on medium flame for approx. 5-6 minutes. Stir constantly to prevent burning.
- Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
- Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.
- When jaggery dissolves, stir and cook for approx. 4-5 minutes on low flame.
- Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
- Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
- Pour mixture over previously greased surface.
- Quickly roll the mixture flat using rolling pin. Keep it’s thickness around 1/3-inch. Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
- When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.
A healthy jaggery chakki which is uttarayan special as well
Jaggery Peanut Chakki
By Vishakha Garg
Jan, 5th
618
Servings
6 persons
Cook Time
30 minutes
Ingredients
0 - 3
Ingredients
- 1 cup Peanuts (groundnuts)
- 3/4 cup Jaggery, grated or finely chopped
- 1 tablespoon + for greasing Ghee (Clarified Butter
Instructions
Notes/Tips
Serve it with any meal and can store for long time
