Karina Sharma
Roasted peanuts, jaggery, cardamom, and dry fruit powder.
Roast the peanuts in a pan until they are crispy and lightly golden.
Let the peanuts cool down and remove the skin by rubbing them together.
In a pan, melt jaggery with ghee on low heat until it forms a smooth syrup.
Once the mixture cools slightly, shape it into small ladoos by pressing the mixture between your palms.
Serve your Corn Parathas hot with yogurt or chutney for the perfect winter meal.