GROUND NUT CHIKKIES (Peanut Toffee)

½ kg good white jaggery                   

300 grams crushed groundnuts

1teaspoon ghee

 

Melt the jaggery in a thick-bottomed vessel with about 1 cup of water till thick syrup is obtained. Add the crushed 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 vessel. 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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COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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