Indian Sesame Peanut Brittle- It’s one of those quick desserts/snack that’s not only super easy but healthy and delicious.
Hey, you’ll we have finally stepped into Friday and this week actually liked kind of short thanks to the long weekend.
While we step into weekend mode, the weather is making us dance to a very different tone.
As this week, we actually had some record-heat in California over and above the drought situation – Yikes!
Seriously, if you plan to go out this weekend, don’t forget to carry your hat/umbrella, shades & high SPF sun-screen. Gosh….for a minute I thought I’m writing a beauty blog 😉
Now getting back to the foodie chats, we spent this gorgeous 3 days vacation in South Lake Tahoe filled with lots of food, fun & family time (Pics will be posted soon on my Instagram).
And yes, just like many of you, I wanted the vacation to continue for a whole week….
Back home and to the reality of getting back to the healthy routine but with the craving of eating something sweet.
So I decided to make these fancy (what I call them) Indian Sesame Peanut Brittle.
I mean a girl always find a way to eat her sweets if she really wants one !!
The best part, they are pretty healthy as we made them using jaggery (more benefits on jaggery here) along with my fave Pink Himalayan Salt (Don’t you just love the sound of it).
The recipe is easy peasy and can be stored for upto a month in air-tight containers.
NOTE: I’m using raw sesame and peanuts, you may use pre-roasted to reduce few steps.
So do try the recipe and share with friends & family.
I would love to hear from you as well on any of my social media or if you want to send me pics of my recipes prepared by you.
Simply use #easycookingwithmolly at Twitter / Facebook / Instagram.
DID YOU TRY MY RECIPE – AWESOME!!!
Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + @easycookingwithmolly on Instagram –> As I Loooove to see you recreate my recipes.
- 1 Cup Mixed Sesame Seeds – I’m using a combination of black and white, you may use just one.
- 2 Cups Peanut – Shelled and slightly crushed
- 1 Cup Jaggery *
- 1/4 Cup Water
- 2 Tsp Clarified Butter (Ghee) or Salt-free Butter
- Salt – For sprinkling (I’m using Pink Himalayan Salt from Costco, you can use any salt)
- In a nonstick wok, roast sesame seeds on a medium flame till they are slightly toasted (takes 2 minutes) and keep aside in a bowl (While roasting the seeds, stir continuously as they tend to burn quickly).
- Now lightly roast the peanuts for 2-3 minutes and keep aside in the same bowl as roasted sesame seeds.
- In the same wok, add ghee and let it dissolve.
- Now add jaggery, water and stir to make a smooth paste (takes about 3-4 minutes).
- Once the jaggery completely dissolves, lower the heat and let it cook for 2-3 minutes (It will continuously bubble, hence be very careful).
- Now add roasted sesame seeds-peanuts mix and stir everything together to form a smooth thick paste.
- Stir everything together for 2 minutes over low flame and then turn off the heat.
- Transfer the mix to the already greased tray/pan or parchment paper.
- Flatter the paste to desired consistency using a spatula or a big knife.
- Sprinkle Salt evenly on the flattened mix** and let it completely cool (Takes about 15 minutes in fridge or 30-45 minutes outside depending on the temperature).
- While serving, break into desired shape.
- These can be stored in a cool dry place or in fridge for upto a month.
Amount Per ServingCalories 2753 Total Fat 217g Saturated Fat 35g Cholesterol 27mg Sodium 722mg Carbohydrates 101g Sugar 11g Protein 101g
I’m sharing it at my friend’s Meat Free Mondays Roundup – here