Tuesday, November 28, 2017

Posted by Mala at 12:00:00 AM No comments
This sweet is a favorite in my family...whenever we crave for a sweet after a meal, this comes handy, since there is no sugar , no ghee in this, we love it. Quite easy to make.
PEANUTS which are a member of legume family, are good for heart, prevent diabetes, prevent gall stone and cancer, improve memory and fight depression, full of protein, hence good for growing children, fight  Alzheimer's , contain Vitamin E and K, and so, very good for skin and  can prevent signs of ageing and also a good source of B Vitamin, which prevents hair loss and good for growth.
JAGGERY is a good source of Iron, prevents constipation, rich in fiber, is unrefined sugar and hence, low in calories when compared to white sugar.
Combine these two in such a simple way, and here is a sweet...all for you!!
This is an ideal Karthigai Deepam neivedhyam too.
Check my other Karthigai deepam neivedhyams here

Raw peanuts - 1 cup
Jaggery - 3/4 cup
Water - slightly less than 1/2 cup
Rice flour - 2 tsps, to dust your palms with

Recipe Cuisine: South Indian; Category:Prashaadh/neivedhyam/sweet
Prep time: 10 mts; Cooking time: 25 mts

Yields 20 balls

Heat a non stick pan, take 1 cup measured peanuts

On slow fire, roast them till they get nicely roasted, and the skin starts cracking open

Allow to cool down for 5 minutes, then nicely rub with your hands and blow off all the skinds, and here are the clean, roasted peanuts

In another non stick pan, take the measured jaggery and water and let it come to a boil

Let the jaggery melt fully

Then strain it to remove impurities

Allow the jaggery syrup to boil again, check the paagu padham (consistency), when it reaches a soft ball consistency, switch off

Now add the roasted peanuts to the jaggery syrup

Mix well.

It will be slightly hot only. But, dust your palms with rice flour, take out small lumps with a spoon, and roll them tightly into a ball.

All done! See how easy and economical it is!!!

Happy Karthigai to you all!!!

This post first appeared in www.malpatskitchen.com


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