Easy Caramalized peanuts in peanuts-sesame Katoris garnished with spun sugar Recipes

Easy Caramalized peanuts in peanuts-sesame Katoris garnished with spun sugar Recipes

The ingredients Easy Caramalized peanuts in peanuts-sesame Katoris garnished with spun sugar Recipes

  1. 2 cups Raw peanuts
  2. 2 cups granulated Sugar
  3. 2 tbsps Sesame
  4. 2 tbsp Ghee
  5. 1/2 tsp cinnamon powder
  6. 1/3 cup Water

Step-step making Easy Caramalized peanuts in peanuts-sesame Katoris garnished with spun sugar Recipes

  1. Take ghee in pan heat and add 1 cup sugar.

  2. Stir fastly and continuously till sugar caramelized.
    When sugar caramelized add raw peanuts and sesame seeds.
    Stir and mix fastly.
    Switch off the flame.

  3. Put the mixture into katori shaped moulds. Wait till got set. Separate the mould carefully. Peanuts-sesame Katoris are ready.

  4. For caramalized peanuts…. In a large, heavy skillet, combine the 1/3 cup water, 1/2 cup sugar, and peanuts over medium heat. Stir until the sugar is dissolve.

  5. Continue to cook, stirring frequently, while the liquid reduces and becomes syrupy. After about 10 minutes, the mixture will turn grainy and the peanuts will look sandy.

  6. Continue to cook and stir the mixture. The peanuts will get darker, and over time the grainy sugar will melt in spots and turn into syrup. It is important to stir frequently so that the peanuts do not burn and the sugar syrup gets evenly distributed.

  7. Cook the peanuts until they are a deep golden brown or a light amber colour. When they are very near the desired colour, add the cinnamon and sesame seeds.

  8. Scrape the peanuts onto the baking sheet and spread them in a thin layer with your spoon. Allow them to cool, then break them into small pieces. Once the peanuts are completely cool, keep these people in airtight container.

  9. Nowadays fill the caramalized peanuts in well prepared peanuts-sesame Katoris.

  10. For spun sugar… Combine 1/2 cup sugar together with 2 tbsp of water in some sort of small, heavy saucepan. Stir over very low heat until the sugar dissolves. Maximize heat to medium and cook devoid of disturbing until the caramel reaches some sort of very light amber colour (watch properly, as this will happen very quickly). Use a pastry brush to wash the sides of the pan with water to prevent crystallization. Remove caramel from heat immediately.

  11. Let caramel to cool just until incredibly, very thin wispy strands form as soon as drizzled with a fork. Dipping the fork repeatedly into the sugar concoction, whip the strands of sugar again and forth quickly.

  12. Work with immediately or store in an shut fast container.

  13. Now garnish caramalized peanuts with spun sugar and offer immediately.