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Thursday, March 10, 2016

KAPPALANDI MITTAI (PEANUT TOFFEE BAR)








As a kid, back in the day when ever I used to get money from home (pocket money from dad) and from other family members, I would collect them. Do you know why?? Well it was to buy Kappalandi Mittai (Peanut Toffee Bar). This usually happened right after school. I would wait to hear the school bell ring, and once it does, my feet would be racing towards the sweet shop. Since my school was near by home, I would walk back home enjoying my hard earned Mittai (toffee bar). (started at grade 2, did not stop while studying Nursing and still continues today) I am very sure most of you have a memory similar to this. Even now things have not changed much, every now and then when we go to the Indian store, one thing that always enters the shopping cart is this Mittai (of course without my husbands knowledge).




After continuously buying this from the store, my husband out of the blue said,
"Why don't you just make it here at home?"
"This way we will save money and you can adjust the amount of the sweetness and think of a healthy way to make it"
After that conversation, I decided to make this with few ingredients and less time. Trust me, it was exactly like I remember it from the store, if not even better and much crispier.




INGREDIENTS


Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30-35 mins
Serves: 10-12 bars





  • Peanuts (skinless)            - 2 cups
  • Jaggery (grated)              - 1 1/5 cups
  • Water                         - 1/2 cup
  • Salt                          - a pinch
METHOD OF PREPARATION STEP BY STEP

1.Heat a pan over medium low heat, dry roast the peanuts until roasted and lightly golden brown here and there for about 5-7 minutes. Stir continuously and be careful not to burn the peanuts (like I did. I got distracted with something else, like always. Don't be like me. lol). Let it cool for sometime.

If you have an oven: Spread the peanuts onto the baking pan and roast them in the pre-heated oven at 350 degree Fahrenheit for about 15-20 minutes. Once 10 minutes is done, gently shake the pan or stir to roast the peanuts evenly.
2.Rub it constantly with your palms to remove the skin. Then crush them coarsely in a mortar and pestle/ food processor. Set aside.
3.Heat a pan over medium heat. Add grated jaggery, water and salt. Once it is melted completely, strain it to remove the impurities.
4.Again heat the strained jaggery over medium low heat until it reaches a thick syrup consistency and forms 2-3 threads when pressed between fingers.

To know the right consistency, take a little jaggery and drop it into the cold water. Pick up the jaggery from the water and you should be able to form a shiny ball out of it, that holds the shape.

Constantly stir over medium low heat, to avoid burning of jaggery at the bottom of the pan.
Any stage below this will give you a chew-able toffee and not hard ones.


5.Quickly add in peanuts and toss well untnil the peanuts are well coated with the jaggery. Remove from heat. 

6.Immediately spread it over a baking pan or flat working surface lined with parchment paper. 

7.Place another parchment over the peanut mixture and roll it evenly using a rolling pan.
8.Cut the coffee bar with greased knife. Cool completely. Break along the lines and store in an air tight container.

SERVE AS A TEA TIME SNACK
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe:  BEETROOT PACHADI (BEETROOT WITH SEASONED YOGURT)

Recipe Type: Snack, Toffee
Cuisine: India, Kerala
Location: Amma's Kitchen




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