Thursday, Dec 20 2007

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Gud Singdhana Chikki

Ingredients:

250 gms. Peanuts
200 gms. Soft jaggery
2 tbsp. Water
1 tsp. Ghee

Method:

1. Dry Roast peanuts till aroma exudes.
2. Rub down in a thick cloth to remove papery skin.
3. Blow out and clean skin.
4. Coarsely crush peanuts or just keep them halved.
5. Heat jaggery and water in a large, heavy pan.
6. Allow to melt fully, and bubbles to start froming.
7. Add peanuts, take off fire.
8. Mix well with a strong spatula.
9. Pour out on a clean greased worksurface, while still hot.
10. Knead a little more, roll out quickly to 3/4" thickness.
11. Mark out squares with a sharp knife, while warm.
12. Break after cooling completely.
13. Store in airtight container.

Making time: 20 minutes
Makes: 15-18 pieces
Shelflife: 2 weeks or more

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