INGREDIENTS:
4 CUPS SPLIT PEANUT (FINELY ROASTED AND REMOVED THE SKIN AND MAKE THEM SPLIT)
3 ¼ CUP JAGGERY
1 CUP OIL
GHEE
PREPARATION:
IN A THICK BOTTOM KADHAI PUT BOTH THE JAGGERY AND OIL AND SWITCH ON THE FLAME.COOK WELL TILL THE JAGGERY COMPLETELY MELTS AND THE COLOUR CHANGES TO CHOCLATE.THEN ADD THE PEANUTS AND MIX WELL.
GREASE THE PLATE WITH GHEE AND PUT THE ABOVE PREPARED AND FLATTEN IT.IMMEDIATELY CUT THEM INTO DIAMOND SHAPE BEFORE COOLING .ALLOW TO COOL FOR FEW HOURS AND STORE THEM IN AIR TIGHT CONTAINER.THIS CAN BE STORED FOR MORE THAN 15 DAYS.
4 CUPS SPLIT PEANUT (FINELY ROASTED AND REMOVED THE SKIN AND MAKE THEM SPLIT)
3 ¼ CUP JAGGERY
1 CUP OIL
GHEE
PREPARATION:
IN A THICK BOTTOM KADHAI PUT BOTH THE JAGGERY AND OIL AND SWITCH ON THE FLAME.COOK WELL TILL THE JAGGERY COMPLETELY MELTS AND THE COLOUR CHANGES TO CHOCLATE.THEN ADD THE PEANUTS AND MIX WELL.
GREASE THE PLATE WITH GHEE AND PUT THE ABOVE PREPARED AND FLATTEN IT.IMMEDIATELY CUT THEM INTO DIAMOND SHAPE BEFORE COOLING .ALLOW TO COOL FOR FEW HOURS AND STORE THEM IN AIR TIGHT CONTAINER.THIS CAN BE STORED FOR MORE THAN 15 DAYS.
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