Ingredients
Sesame Seeds - I like to use brown sesame seeds but you can also use white ones. Jaggery - Use soft and moist Kolhapuri jaggery that helps bind the ingredients together. Here in the US, I use the Laxmi brand or Anand Kolhapuri jaggery. Peanuts - raw unshelled peanuts available in Indian grocery stores are a huge time saver as you do not have to remove the skin. If you have regular peanuts, simply remove and discard the skin after they are roasting and cooling them Coconut - unsweetened dry shredded or desiccated coconut is always added in the traditional recipe but you can also skip it Ghee - helps with melting the jaggery evenly and adds a rich aroma Spices - ground cardamom and nutmeg add a delicate floral aroma to the Vadi
Storing
Store at room temperature in an air-tight container for up to 2 weeks. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Readily available in Indian grocery stores, Jaggery comes in various shades from golden brown to dark brown. I always buy “Kolhapuri Jaggery” (Laxmi or Anand Brand) as it is moist, rich in taste, and without any additives, Some of my favorite Indian dessert recipes to use Jaggery are - Puran Poli, Ukadiche Modak, and Fried Modak. Tamarind Chutney uses jaggery to balance the sour-tart tamarind and to get that perfect sweet tangy flavor. While a little bit of jaggery balances the spices in Indian curries like Stuffed Tomatoes and Black Eyed Peas Curry.
More Sankrant Dessert Recipes
Til Chikki Til Laddu Gul Poli
Recipe
