Sunday, 4 March 2012

Paakam pappu / Peanut sweet

My all time favourite snack. In fact, I love any sweet that is made up of jaggery. The roasted peanuts are soaked in the jaggery syrup and form them into balls. The combination of peanuts and jaggery in any form is excellent.

Roasted and skinned peanuts - 3 cups
Jaggery Powdered - 3 cups
Grated coconut - 1/4 cup
Water - 3/4th cup

Makes about 40-50 balls

Before making the recipe, one must have a small plate with cold water to test jaggery syrup readiness.
In a big, thick-bottomed vessel or even in a non-stick pan, add water and jaggery.
Keep in low flame until the jaggery melts completely. Then, increase the flame to medium-high. Jaggery water begins to concentrate. When it starts foaming as shown below, it reached the consistency we want for this recipe. This whole process takes about 15 to 20 minutes.

To test, add few drops of jaggery syrup to the cold water. When pushed with fingers, if the syrup can be rolled to a round and keeps share without melting in spite of tilting the plate to different directions, it is done and the syrup is ready.

Actually, by the time I washed my hands and clicked my camera, the soft ball has been melted a bit.
Constantly stirring, add the peanuts. In 1 minute, the peanuts starts to soak in to the syrup and comes together in to dry mass. Turn off the heat.

If you want to make them into squares, grease a tray and pour the mixture. If you want to make them balls, allow the mixture to cool down a bit.

Take a spoonful of mixture into hands and press gently into round shape and quickly roll them in grated coconut. Keep a bowl of cold water on the side. Dip your hands in-between laddu making to keep hands unsticky and cool.

If you didn't get the desired consistency and unable to make balls, spread the mixture in a tray and keep it in the refrigerator for 2-3 hours and then cut into squares.

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