Heat ghee in a heavy-bottomed frying pan on medium flame. Add groundnuts and fry until deep in colour, then separate nuts. Set aside.
Take a plate, cover it with an aluminum foil, spread ghee on it. Set aside.
Heat water in a heavy-bottomed frying pan, add jaggery and cook over high flame until it smokes. Stir continuously, add baking soda and the groundnuts. Cook for 2 mins, mix well, turn off the stove. Spread the hot thick and sticky mixture on the aluminium foil with the help of an oily spoon.
Cool it naturally.
After an hour, cut it into small pieces .
A delicious sweet is ready.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.