PANAI VELLA KADALAI BURFI / PALM JAGGERY PEANUT SQUARES

We went on a family trip to Cambodia in July and visited the Angkor Wat (the biggest Hindu Temple in the world). Any tour program is incomplete without the purchase of souvenirs or edibles and we were no different. Needless to say that we bought back home a loot of softened and candied palm jaggery. You can see small traders lined up on either side of the road selling  Palm juice, Palm jaggery, candies, sugar and also props made of dried palm tree bark, fruit and leaves that are processed hands on. I strongly recommend to you to buy some and it can last for months.  Apart from these, you can also see traders selling clothes and self learnt artists who sell painted fabric and canvas art. 

I don't have to reinforce that I have used palm jaggery in today's recipe. The source is from my MIL who learnt it from a sweet shop vendor many years back. There are basically only two ingredients in the recipe. It is a classic mixture of coarsely ground peanuts and a mixture of jaggery. Peanuts are widely an Indian staple consumed across the country in many forms and Peanut candies, fudge and brittle are the most common goodies. Though Peanuts are primarily legumes in nature, they are also classified under nuts probably owing to their diverse nature when cooked. Even before Almonds, cashew nuts and pistachios were familiarized, peanuts entered the traditional Indian snack menu, that too over the eons.  

Preparation time: 10 + 10 min ( Roasting and cooling)
Cooking time: 10 mins
Category: Snack/ Sweet
Cuisine: Indian
Difficulty level: Easy
Spice level: Sweet
Makes : 15-18 nos
Source: MIL

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 114
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 102 mg	4 %
Potassium 83 mg	2 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 1 g	4 %
Sugars 3 g
Protein 3 g	6 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 1 cup roasted peanuts
• 1 cup softened palm jaggery
• Water for melting jaggery

METHOD

• Break down the peanuts into a coarse powder. It is ok to have some strewn bits which is a great texture contributor.
• If you are using raw peanuts, then first toast it in a skillet until fragrant and deep brown. Do not char. Set aside to cool a bit and continue with the grinding part. 
• Collect the palm jaggery in a thick bottomed vessel or pan. Add water just enough to submerge the jaggery. Cook until you reach the soft ball stage. 
• Add in the peanut powder and mix thoroughly until combined to a mass.
• Continue cooking for a few more minutes and transfer to a tray or tin lined with parchment.
• When cool, cut into bars or squares. Store in an airtight jar. 

NOTES

• The recipe can be doubled. Always use an equal ratio of jaggery for nuts.
• If you prefer a harder peanut bar, you can cook the sugar syrup to a hardball stage. But remember that it tends to get even brittle when cooled. If you do not mind an extra hard bite, go on please and choose what you want.
• This is a great snack for both kids and adults during  mid mornings and afternoons, post meetings and post lunch. Caught in traffic during peak hours? Sneak a few into your bag and enjoy the waiting time. 

I am linking this recipe as my entry to  My Legume Love Affair 111, conceptualized by Susan and hosted  by Lisa.