Peanut Pedas (Groundnut Pedas)
A tasty sweet, made of melted and sieved jaggery and dry roasted peanuts !!
Please use same measuring cup to measuring cup to measure peanut and jaggery .
1 cup peanuts (200 ml / 8 oz– measuring cup of 200 ml capacity)
1 cup melted and sieved thick jaggery (200 ml/ 8 oz)
¼ teaspoon dried ginger powder (chukku podi)
1 teaspoon oil / ghee (to grease steel thali/ plate )
Extra 1 teaspoon oil / ghee
Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a fine powder in a mixer (if using small mixer bowl, make a powder in 2 batches).
Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 2 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a fine powder in a mixer.
Grease a steel thali or plate with 1 teaspoon oil / ghee and keep it ready.
For jaggery syrup:
In a thick bottomed bowl / non stick pan, add melted and sieved thick jaggery and 1 tablespoon water. Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens / lot of bubbles / thick syrup / leaves from the sides of the pan. To test the syrup is ready, drop a teaspoon of hot jaggery syrup in cold water. If it form a jaggery ball, then the syrup is ready ( If the syrup is not ready, it won’t form a ball and you can see jaggery dilute in water and cold water become yellow / light brown color). At this stage, mix groundnut and dried ginger powder. Mix well until the groundnut well combined with jaggery.
Spread this peanuts – jaggery mixture into the greased steel thali, apply 1 teaspoon oil on both the palms and make small pedas or balls when it is medium hot. Store in an airtight container.