Karina Sharma
Peanuts, jaggery, a pinch of cardamom, and ghee, sesame seeds, cocunut.
Start by roasting 1 cup of peanuts on medium heat until they’re crispy. Let them cool.
In a pan, melt 1 cup of jaggery with 2 tablespoons of ghee until it forms a syrup-like consistency.
Now, add the roasted peanuts to the syrup. Stir well and add a pinch of cardamom for that perfect flavor.
Spread the mixture onto a greased tray or parchment paper. Let it cool for a few minutes before cutting it into squares.
Let it set in the fridge until firm.