मखाना रेवड़ी | Makhana Revdi - Makhana Peanut Til Jaggery Caramel

Makhana Revdi

Ingredients:

Makhana / Lotus seeds - 100 gm
Peanuts - 1/2 cup
Sesame seeds /Til - 1/2 cup
Jaggery - 200 gm
Desi ghee - 1 tsp
Cardamom powder - 1 tsp
Dry ginger powder - 1/2 tsp
Black pepper powder - 1/2 tsp

Baking Soda - a pinch

Method:

1. Roast makhana in a pan on medium heat till they turn light brown and crispy

2. Take them out and let them cool

3. Roast peanuts on low flame till they turn light brown

4. Let them cool a bit and then rub between your palms to remove the peels

5. Coarsely grind the peanuts using mortar and pestle

6. Dry roast sesame seeds on low flame till they turn light golden

7. Take them out and let them cool

8. Cut jaggery into small pieces and put it to a pan 

9. Cook on a low flame and add 4 tbsp water to make syrup

10. Keep stirring it or it will get burnt and taste bitter

11. Add cardamom powder, black pepper powder, ginger powder and mix

12. Add desi ghee to give a nice shine

13. Now add a pinch of baking soda to make them crispy

14. To check if the syrup is ready, take water in a bowl and 1-2 drops of syrup. Now check with finger if it is sticky or is it forming a ball. If it is sticky, cook little more. If a ball is formed, the syrup is ready

15. Now add sesame seeds, coarse peanuts and mix nicely

16. Keep cooking on low flame

17. Add roasted makhanas and mix nicely

18. Make sure the makhanas get nicely coated with syrup

19. Take out the makhanas on a greased big plate

20. Let the makhanas cool a bit

21. While the makhanas are still hot, separate them from each other so that they don't stay sticked to each other.

22. Now let them cool nicely

23. The crispy makhana peanut til revdi is ready. Enjoy them

24. Store them in an airtight container for 1-2 months