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

November 15, 2018

GROUNDNUT TOFFEE OR PEANUT BRITTLE

GROUNDNUT TOFFEE (Peanut Brittle) Makes 30 pieces      Ingredients ½ kg good white jaggery                    300 grams groundnuts (crushed or halved)  […]
GROUNDNUT TOFFEE (Peanut Brittle)
Makes 30 pieces     
Ingredients
½ kg good white jaggery                   
300 grams groundnuts (crushed or halved) 
2 teaspoons ghee
Melt the jaggery in a thick-bottomed pan with about 2 cups of water till completely dissolved.
Remove from heat and strain through a thin strainer to remove the sand and other impurities from it.
Replace on heat and cook till thick syrup is obtained. 
Add the crushed or halved 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 pan.  
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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