Mandavi Paak
Steps
- 1
Dry roast peanuts until golden and aromatic. Cool, then remove skins.
- 2
Grind peanuts coarsely, avoiding over-grinding to prevent oil release.
- 3
Mix ground peanuts with milk powder, saffron, and cardamom powder. Set aside.
- 4
In a pan, cook sugar and water until one-string consistency forms.
- 5
Add peanut mixture to syrup, stirring to avoid lumps.
- 6
Add ghee, cook and stir until mixture leaves pan sides.
- 7
Test readiness by rolling a cooled bit into a ball; it shouldn’t stick.
- 8
Spread mixture in a greased tray, flatten evenly.
- 9
Cool completely, then cut into shapes or use moulds while warm.
- 10
Tips
Be careful not to overcook the mixture, as the Mandavi Paak can become hard once completely cooled.
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