Jaggery-caramelised walnuts

Jaggery-caramelised walnuts

By
From
Indian Food Made Easy
Serves
3 to munch on or 5 as a garnish
Photographer
Vanessa Courtier

I love these little bites, which can also be used as a garnish for creamy Indian puddings or as a topping for yoghurt. They take just minutes to make. We already know that walnuts are good for us, but jaggery is amazing. It is a flavourful, completely unrefined sugar sold in blocks and renowned for its health properties. It is full of iron and other minerals and is known to help keep your lungs clean – in fact, many factories in Delhi give their workers a nugget every day to keep them healthy while working in a dusty environment. The best jaggery is quite dark and hard and needs to be chopped and pestle-and-mortared. It can be found in Indian shops, and although supermarkets have started to stock it, theirs is a softer, more watery version of the real thing. Either will work, but the darker jaggery has a more molasses-like flavour.

Ingredients

Quantity Ingredient
100g jaggery, chopped or pounded into smallish pieces
80g walnut halves

Method

  1. Place the jaggery in a saucepan and stir over a low-moderate heat to melt. Stir frequently to help it melt faster. When smooth, stir in the walnut halves. Stir to coat properly and cook for 1–2 minutes or until the jaggery has darkened in colour.
  2. Place the walnuts individually on a sheet of baking paper or turn out onto an oiled plate. You have to work quickly as the jaggery will start to harden. If so, heat the pan a little to melt it again.
  3. Store in an airtight container when cool.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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