Sep 25, 2007

Kadlekayi Mithai (Groundnut Sweet)

Kadlekayi Mithai always reminds me of Gokulashtami at home. The smells in my mom's kitchen are fantabulous in those days. Many kinds of sweets and savouries are made to keep as Prasad for Lord Krishna. As kids we used to eye the Prasad plate greedily and hungrily, till my dad finished his elaborate Puja in the evening, making underhand deals about who was going to eat what out of the plate (even though there was much more in the huge boxes). Gokulashtami was always fun and tested our creativity in terms of decorating the Mandap where Krishna Idols would be placed. We have a huge age old Mandap at home and it used to be like a comedy trying to tie fruits and decorating it with flowers. Lot of family time and a lot of teasing, laughter and ofcourse huffs. I am getting nostalgic and before I start dreaming let me give you the recipe to the Mithai.

What you need to make Kadlekayi Mithai
  • Kadlekayi (Groundnuts) - 1 cup
  • Jaggery - 1 cup
  • Dry coconut - 1/2 cup
  • Water - 1/2 cup
  • Elaichi (Cardamom) - 1/2 tsp

(Please use the same measure, when I say cup, for all the ingredients)

Preparation for making Kadlekayi Mithai
  • Dry roast the groundnuts in a heavy bottomed vessel till a little browner.
  • Spread it out on a large plate to cool down.
  • Once cool, run a roller pin lightly over the groundnuts to separate the skin from the nut and also to slice the nut in half. Alternatively you could just mash them very lightly in your hands.
  • Grease a plate with ghee and keep aside.
Method to make Kadlekayi Mithai
  • Put water in a heavy bottomed vessel and add the jaggery to it. Keep the flame at medium low.
  • Allow the jaggery to dissolve in the water.
  • As it boils it reaches the consistency of a syrup (chocolate syrup).
  • The way to check if its done is to take a small drop of the syrup and drop it into a cup filled with water. If the syrup doesnt spread and sticks then its done! Further, you should be able to scoop the syrup from the water as a lump.

  • Once the right consistency is reached add the dry coconut and groundnuts to it.
  • Allow it to boil together on a lower flame for some time.
  • You know its done when the syrup becomes frothy.
  • Pour the contents into the greased plate and spread it quickly before it thickens.
  • After around two minutes of thickening run a knife through it to cut into squares.
  • Keep it to cool.
  • Once it cools you can just get the pieces of kadlekayi mithai out of the plate (use a little reverse plate banging against a spread out paper)
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