Crunchy

Mungfali Gajak

In a pan, gently roast the peanuts over low to medium heat until they become aromatic and golden brown.

In a sturdy saucepan, gently heat the jaggery and water over a low flame. Stir consistently until a smooth syrup forms. Introduce the cardamom powder and let it come to a gentle boil.

After peeling the peanuts, incorporate them into the jaggery syrup and continue stirring until the mixture begins to thicken.

Once the mixture has thickened, pour it onto a greased plate. Allow it to cool slightly, then proceed to cut it into pieces.