Ingredients
Method
- Roast Peanuts: Take 2 cups of peanuts in a pan and roast them on low-to-medium flame until crisp, taking care not to burn them.
- Peel the Skin: Once slightly cooled, rub the roasted peanuts between your palms to remove the skins completely and blow away or sift out the skins. (Alternatively, you can use store-bought skinless peanuts).
- Make Jaggery Syrup: In a pan, add ¾ cup of jaggery and ¼ cup of water. Mix well and let it boil until it reaches a single-thread consistency (one-string sugar syrup stage). To test, drop a little syrup into a bowl of water; if you can gather it into a soft ball/drop, it is ready.
- Coat Peanuts: Add the peeled roasted peanuts (and a pinch of cardamom powder if desired) into the boiling jaggery syrup. Mix everything thoroughly.
- Separate and Cool: Transfer the coated peanuts onto a butter paper or a greased plate. While it is still warm, use a fork or spoon to gently separate the peanuts so they don't form a single hard block. Once completely cooled down, they will become wonderfully crunchy and separate easily into individual pieces. Enjoy your healthy tea-time snack!
Video
Notes
Roasting Peanuts: Roast the peanuts on a low-to-medium flame to ensure they get evenly crunchy without burning the outer surface.
Syrup Consistency: The jaggery syrup must reach the single-thread consistency. If it's too watery, the peanuts will stay sticky; if overcooked, it can turn too hard.
Separating Quickly: As soon as you transfer the hot mixture to the butter paper, separate the peanuts immediately using a fork or spoon before the jaggery hardens completely.
Storage: Store the cooled crunchy peanuts in an airtight container to keep them crisp for a long time.