Cuisine: Gujarat state of India
Ingredients:
Cashew nuts – 2 cups
Peanut – 2 cups
Jaggery – 2 cups
Water – 1/2 cup
Method:
Grind cashews and peanuts together into a fine powder. In a heavy-bottomed pan, put jaggery and water. Let it boil for 5-8 minutes. The syrup should come to single-tread consistency. Take a little of the jaggery mixture on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of both fingers. At this stage, add ground cashew and peanut powder. Keep stirring continuously without lumps and prevent the mixture from sticking to the bottom. Once the mixture thickens and leaves the sides of the pan, put it on a greased plate. Spread it evenly with a greased rolling pin. Let it rest for 15 min and then cut it into small pieces. After cutting, leave them on the plate for 10 minutes before removing from the plate.
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