Jaggery Coated Walnuts & Almonds….let the winter games begin

6
64

Want to get rid of those dry fruits leftover from Diwali? Want to be reminded of your childhood when you would sit out in the garden and soak up the sun and eat the be chikkis/murundas ? or even if like me you hated sitting the sun and longed for shade but sat there anyway to eat the winter goodies and listen to the adults gossip…things change , time passes…and before you realize you are an adult, you start longing for the sun to get the old bones in your body to warm up even when the temp outside is just 10 C…and you are responsible for all the things languishing in your kitchen  and in your refrigerator…when that voice inside your head  is urging you to do something  and not be wasteful…use up use use up those dry fruits because you know will never be able to remember to soak those 5 almonds ever night to eat the next day…btw,some things don’t change…the love for food , the love for gossip…and the ability to act like a super spoilt brat when the situation demands…headed over to my parent’s home now 🙂

Jaggery Coated Walnuts

Ingredients

  • Walnuts, halved, abt 2 cups
  • Gur/Jaggery, Grated, abt ¾ cup ( adjust as per taste)

Instructions

Dry roast the walnuts in a non stick kadhai/microwave oven and let cool.

Melt gur in a non stitck pan on a low flame and let it come to a boil. You will know it’s done once it kind of starts pulling away from the edges.

Add Walnuts and mix well for a couple of minutes till the gur has coated the walnuts completely on all sides and all nooks & crannies.

Pick up the walnuts with a spoon (one by one, and you will have to work fast) and place on tray lined with foil.

If the mixture in the pan becomes hard in the meanwhile, reheat again at a low flame. Let them cool and store in an airtight container in the fridge.

Jaggery coated Almonds

Ingredients

  • Almonds, abt 2 cups
  • Gur/Jaggery, Grated, abt ¾ cup ( adjust as per taste)
  • Oil, 1 tsp
  • Water, 1 tbsp (no more)

Instructions

Dry roast the almonds in a non stick kadhai/microwave oven and let cool.

Melt gur in a non stick pan on a low flame with the water and oil and let it come to a boil.
You will know it’s done once it kind of starts pulling away from the edges.

Add the almonds and mix well for a couple of minutes till the gur has coated the almonds completely.

Pick up the almonds with a spoon (one by one, and you will have to work fast) and place on tray lined with foil.

If the mixture in the pan becomes hard in the meanwhile, reheat again at a low flame.

Let them cool and store in an airtight container in the fridge.

6 COMMENTS

  1. The almonds lost their crunch on coating with jaggery and I had to add water and oil to the jaggery to bring it to coating consistency to coat walnuts and so they are a little wet to touch even after cooling. Please suggest how to make them better.

  2. I tried them but the almonds lost their crunch on coating with jaggery and the jaggery would not melt to the consistency of coating the walnuts so I had to add oil and water to it. The walnuts are fine but a little wet to touch. Please suggest how to make them perfect.

  3. Hi Neeru, Sounds like the a little too much water and not enough boiling after. Also, it normally takes slightly longer to dry if its humid outside. Maybe try keeping them in the fridge for some time? If it still doesn't help, I would try in the oven at 100C for about 15 mins or so to help with evaporating a moisture a bit. Keep a close eye to ensure the nuts don't burn. If all else fails, just chop them up and use as topping for porridge. Let me know if it works. XM

LEAVE A REPLY

Please enter your comment!
Please enter your name here