Ingredients:
Peanuts 1 cup
Jaggery (grated) 1 1/2 cups
Ghee 1 tsp
Jaggery (grated) 1 1/2 cups
Ghee 1 tsp
Method of preparation:
Heat a pan on low – medium flame, add peanuts and roast them until golden brown.
Cool the peanuts and rub them between hands to peel off the brown skin.
Cool the peanuts and rub them between hands to peel off the brown skin.
Heat a sauce pan on medium flame, add ghee, jaggery and half a cup of water.
Boil until the jaggery syrup thickens somewhere near the thickness of pure honey.
Drop a tsp of thickened jaggery syrup in a cup of plain water to test whether its forming a soft ball.
Once it forms a ball, stir in roasted peanuts and remove from heat.
Cool the mixture a bit, roll it into small balls with greased hands.
Store peanut laddu tight in a jar and it stays fresh for months
Boil until the jaggery syrup thickens somewhere near the thickness of pure honey.
Drop a tsp of thickened jaggery syrup in a cup of plain water to test whether its forming a soft ball.
Once it forms a ball, stir in roasted peanuts and remove from heat.
Cool the mixture a bit, roll it into small balls with greased hands.
Store peanut laddu tight in a jar and it stays fresh for months
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