Put the peanuts in mixer and grind into a coarse powder. Place the sugar on medium flame. Keep stirring. The sugar slowly turns into caramel. As all the lumps dissolve, switch of the heat, quickly add the peanut powder, mix well, quickly transfer the paste onto a greased tray and spread evenly using a chappathi roller.
While the paste is hot, make lines with a knife and leave it to cool.
When cooled, break along the lines to make squares.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.