Moongphalli ki Chikki

Ingredients

• Gur (Jaggery), broken into small pieces 150 g
• Milk 180 g (3/4 cup)
• Ajwain (thymol seeds) 1 tsp
• Moongphalli (Peanuts ), roasted and shelled 150 g (3/4 cup)
• Ghee (Clarified Butter) 1 tbsp

Preparation

• Place the gur and milk in a kadahi and melt over low heat. Once melted add the ajwain and increase the heat and cook to a hardball consistency---put a drop of the mixture into a cup of cold water and it should fall in a heap and become hard.

• Mix in the peanuts and the ghee and spread the mixture on to the greased surface, flattening if need be and leave to set. Break into small pieces and store in an airtight container.