Groundnut – 4 cups(roasted)
Jaggery – 3 cup
Cardamom – 6 nos (powdered)
Dry roast the groundnut in a heavy bottomed pan, till it gives out a nice aroma.
Rub the groundnuts well with your palm to remove the skin.
Remove the skin completely.
In a heavy bottomed pan, grate the jaggery, add 1/2 cup of water and boil on a medium flame.
Boil till the syrup reaches double thread consistency.
To check thickness , pour a spoonful of syrup into a cup of cold water.
If it forms a ball the syrup is ready.
Remove the syrup from the stove. Mix the groundnut with the syrup.
Allow it to cool for around 10 minutes.
Shape into balls using a little rice flour , so that the syrup does not stick to your hands.