Verusenagapappu Unda / Peanut Laddu

The rich and crunchy peanuts encased in sweet jaggery syrup are a real treat indeed. I am sure many are with me on this. :) I am obsessed with this simple peanut - jaggery concoction whether in a laddu (round) form or as a brittle since my school days. Even today, a visit to Indian grocer wouldn't complete without these.
At last, I could learn how to make them at home from my mother when she visited us recently. Though this recipe doesn't need much expertise, knowing the consistency of the jaggery syrup is an important aspect.

Ingredients for about 25 laddus:
1.5 cup powdered jaggery
1/2 cup water
2.5 cup peanuts - roasted, skinned and halved



Method:
Keep a small plate with cold water ready by stove side to test whether jaggery syrup is done. Add jaggery and water to a big, sturdy, thick-bottomed vessel or a non-stick pan and keep stirring on low flame. Soon the jaggery starts to melt and concentrate.  Boil this syrup till it reaches a rollable hard ball consistency. To test, add few drops of jaggery syrup to the cold water and roll the syrup with your fingers to form a ball. It should keep its shape without melting in spite of tilting the plate to different directions. 
*  Add the peanuts quickly and stir well so that the jaggery syrup coats evenly to the pieces. Turn off the stove. Leave the mixture for about five minutes to cool. While still warm, take a small portion of the mixture and shape it into a ball. Wet your hands in between if needed. Repeat the process with the remaining mixture.

These are going to my CFK - Festive Foods, an event originally started by Sharmi.

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