Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
½ kg good white jaggery
300 grams crushed groundnuts
1teaspoon ghee
Melt the jaggery in a thick-bottomed vessel with about 1 cup of water till thick syrup is obtained. Add the crushed groundnuts and the ghee and cook on low heat stirring all the time, till the mixture forms a ball and leaves the sides of the vessel. Pour on to a greased plate and spread well with a wooden spoon or spatula. When slightly cool cut into squares