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Roasted peanuts with jaggery

Kappalandi

Roasted peanuts with jaggery
Photo: കാക്കര, CC BY-SA 3.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Peanuts (raw)80 g
  • Jaggery (sharkara)2 tbsp

You need

  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Jars and lidded containers

Method

  1. Home only. Never put peanuts in a school or daycare box, and no whole peanuts for under-5s (choking risk).
  2. Ahead (Sunday): dry-roast 80 g peanuts in a kadai on medium-low, no oil, stirring often, for 8–10 minutes until the skins blister and the peanuts crunch once cooled.
  3. Tip onto a plate and cool for 15 minutes. Rub between your palms to loosen the skins and blow them away.
  4. Store in an airtight jar at home. Keeps 2 weeks.
  5. To serve: break off 2 tbsp jaggery into small pieces with a knife and serve with a handful of peanuts.

Make it easier

  • Weekend: Dry-roast peanuts for evening tea (keep at home, not for school).

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Home only, never in school boxes.
  • Contains: peanut.