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Thursday, November 1, 2012

PALLI PATTI - పల్లిపట్టి

PALLI PATTI - పల్లిపట్టి
(CHIKKI / PEANUT BRITTLE / PEANUT BARS)
DIWALI SPECIAL SWEETS

PALLI PATTI - పల్లిపట్టి
Ingredients:
  1. Unsalted Peanuts - 1 cup
  2. Jaggery powder (Bellam) - 1/2 cup
  3. Water
  4. Ghee / Oil
Method:

  1. Roast peanuts without oil.
  2. Remove skin by rubbing with palms.
  3. Crush peanuts slightly. Do not make small pieces.
  4. Take jaggery into a thick bottomed vessel and add water.
  5. Boil till jaggery melts.
  6. Off the heat and strain to remove impurities.
  7. Again put it on low flame and let it become thick and sticky syrup. (To check the consistency drop the jaggery mix to cold water and if it don’t spread then it is the consistency).
  8. Add peanuts and stir for few seconds.
  9. Off the heat.
  10. Grease ghee or oil to a plate.
  11. Transfer prepared peanut syrup into plate and spread it flat about 1/2 inch thick layer.
  12. Let it cool.
  13. Cut into desired shapes and serve.
  14. It can be stored for a couple of days in an airtight container, in a cool, dry place.

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