Difference between revisions of "Singada Chikki"
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* 25 g [[butter]] | * 25 g [[butter]] | ||
| − | == | + | == Procedures == |
# Skin, roast and coarsely crush the [[peanut]]s. | # Skin, roast and coarsely crush the [[peanut]]s. | ||
# Heat [[granulated sugar|sugar]] with ½ cup of [[water]] until thick. | # Heat [[granulated sugar|sugar]] with ½ cup of [[water]] until thick. | ||
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# Cut into squares when cooled and store in an airtight container. | # Cut into squares when cooled and store in an airtight container. | ||
| − | [[Category:Marathi Vegetarian]] | + | [[Category:Marathi cuisine]] |
| − | [[Category:Marathi | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Marathi cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Jaggery Recipes]] | [[Category:Jaggery Recipes]] | ||
[[Category:Peanut Recipes]] | [[Category:Peanut Recipes]] | ||
Latest revision as of 20:06, 13 July 2012
Description
- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
Procedures
- Skin, roast and coarsely crush the peanuts.
- Heat sugar with ½ cup of water until thick.
- Boil the syrup until hard crack consistency.
- (test its consistency by putting a drop in cold water- it should crack after you take it out).
- Add the peanuts and mix thoroughly.
- Grease a tray and spread the mixture.
- Roll flat to 1 cm in thickness.
- Cut into squares when cooled and store in an airtight container.
