Peanut Jaggery Brittle (Gur Moongphali Ki Chikki)

• 1/4 cups Water
• 1/2 cups Jaggery, Grated
• 1 cup Roasted Skinless Peanuts (Moongphali), Slightly Crushed
• 1/2 teaspoons Cardamom Powder (Elaichi)
• 1 teaspoon Grated Fresh Ginger
• 1 pinch Salt
• 1/4 cups Whole Green Cardamom, For Garnish (optional)

1. In a saucepan over medium heat, add water and jaggery. Keep stirring until jaggery dissolves and you have a thick paste-like consistency, about 5-7 minutes.
2. Add the crushed peanuts, cardamom powder, ginger, and salt. Continue stirring to combine everything well.
3. Remove from heat and ladle onto a greased pan. (Caution: This is an extremely hot and sticky paste, so be very, very cautious and don't touch it with your hands.) Using the same ladle, press the mixture into a thick/thin (your preference) layer.
4. Place pan into the fridge for 1 hour or till the mixture solidifies. Once the mixture has solidified, break it into desired shapes and serve cold, garnished with whole cardamom.
5. Stored in an airtight container for up to 2-3 weeks.

ubc, jaggery, peanuts, cardamom, fresh ginger, salt, ubc

Taken from tastykitchen.com/recipes/desserts/peanut-jaggery-brittle-gur-moongphali-ki-chikki/ (may not work)