INGREDIENTS
- 1 cup groundnuts, skinned, roasted, pounded roughly
- 3/4 cup sticky jaggery
- 2 tbsp clarified butter (ghee)
- METHOD
- Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
- Test its consistency by putting a drop in cold water -it should remain firm.
- Add groundnuts.
- Grease a board and spread the groundnut-jaggery mixture.
- Roll flat to 1 cm thickness.
- Cut into squares when sufficiently cool and hardened.
- Store in a container lined with butter paper.
