Ingredients:
1 cup groundnuts, skinned, roasted, pounded roughly
3/4 cup sticky jaggery
2 tbsp clarified butter (ghee)
Method:
Heat jaggery in 1/2 cup water till the syrup is hard ball consistency. Test its consistency by putting a drop in cold water -it should remain firm. Add groundnuts. Grease a board and spread the groundnut-jaggery mixture. Roll flat to 1 cm thickness. Cut into squares when sufficiently cool and hardened. Store in a container lined with butter paper.
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