Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

November 16, 2008

GROUNDNUT TOFFEE (Peanut Toffee)/ PEANUT BRITTLE

½ kg good white jaggery                    300 grams crushed groundnuts 1teaspoon ghee   Melt the jaggery in a thick-bottomed vessel with […]

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

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Article written by Bridget White-Kumar
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