A very healthy sweet for kids as it is made out of jaggery. Powdering peanut (Coarsely) with jaggery needs no syrup string consistency. ie, "Paagu padam". The recipe is simple with only a few ingredients and few steps.
Groundnut Burfi (Chikki or kadaala mittai)
Cuisine: Indian
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Ingredients:
Roasted groundnut: 1/2 cup
Jaggery: 1/4 cup
Water: 2 tea spoon
Cardamon: 2 pods well powdered
Ghee: 3 tea spoon plus 1 1/2 tea spoon for greasing plate
Method:
1. Dry roast the peanut until nice fine brown spots appear on it.
2. Let it cool completely.
3. Take the skin out of the peanuts and transfer it into mixie jar. Powder or pound jaggery.
4. Add jaggery to the mixie jar, cardamon pods with out skin.
5. Pulse it once or twice to a coarse powder.
6. Place a pan on the stove over a medium flame, add 1 tea spoon ghee and add the peanut jaggery powder and mix it well.
7. Add the remaining ghee and stir continuously, it will start to leave the pan and will become a rounded mass.
8. Grease a plate with ghee and pour the mixture and flatten it.
9. Let it cool for 5 to 7 minutes, cut it into your desired shapes and store in a air tight container.
10. It stays well for 10 days.
Note:
1. Remember use dry hands while storing and also while taking burfis out of the container.
2. Wet hands may spoil the kadaalai mittai
Groundnut Burfi (Chikki or kadaala mittai)
Cuisine: Indian
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Ingredients:
Roasted groundnut: 1/2 cup
Jaggery: 1/4 cup
Water: 2 tea spoon
Cardamon: 2 pods well powdered
Ghee: 3 tea spoon plus 1 1/2 tea spoon for greasing plate
Method:
1. Dry roast the peanut until nice fine brown spots appear on it.
2. Let it cool completely.
3. Take the skin out of the peanuts and transfer it into mixie jar. Powder or pound jaggery.
4. Add jaggery to the mixie jar, cardamon pods with out skin.
5. Pulse it once or twice to a coarse powder.
6. Place a pan on the stove over a medium flame, add 1 tea spoon ghee and add the peanut jaggery powder and mix it well.
7. Add the remaining ghee and stir continuously, it will start to leave the pan and will become a rounded mass.
8. Grease a plate with ghee and pour the mixture and flatten it.
9. Let it cool for 5 to 7 minutes, cut it into your desired shapes and store in a air tight container.
10. It stays well for 10 days.
Note:
1. Remember use dry hands while storing and also while taking burfis out of the container.
2. Wet hands may spoil the kadaalai mittai
No comments:
Post a Comment