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1
In a big kadai, add peanuts with skin to melted ghee on medium heat.
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2
Keep on stirring continuously with a spatula.
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3
When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
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4
Rub the peanuts in a plate till all the skin comes off.
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5
Set aside in a plate.
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6
Slice the coconut into small thin square pieces.
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7
In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
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8
Keep a cup of water ready.
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9
When the jaggery mix boils and starts thickening, add one tsp.
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10
of jaggery mix to the cup of water.
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11
The jaggery should not dissolve in water.
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12
When you roll it into a ball, the jaggery should be soft.
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13
Add cardamom powder to the jaggery mix.
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14
In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
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15
Mix them evenly with a thin edged spatula.
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16
Make lemon sized balls with your hand while it is still hot.
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17
Dip hands in water or rice flour periodically while making the candy.
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18
The peanut balls start hardening as they cool down.
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19
The same peanut-jaggery mixture can be poured into different moulds.
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20
They are cut into small pieces according to requirement.
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21
For garnishing, dried grated coconut is used which is dipped in various food colours.
