1.
firstly, in a heavy-bottomed pan roast 2 cup peanut on low flame. roast until the peanuts turn crunchy and skin separates. cool completely and remove the skin of the peanuts.
2.
transfer the roasted peanuts to the mixer jar along with ½ cup cashew.
3.
pulse and grind to a powder. keep aside. in a large kadai, take 2 cup jaggery and ½ cup water. boil until the syrup reaches 1 string consistency.
4.
add in prepared peanut cashew powder and mix well. mix until the mixture is well combined. now add ¼ cup milk, yellow food color, 2tbsp ghee and cook on low flame. adding milk makes rolls soft and flavorful. cook until the mixture starts to leave the pan.
5.
further, add ¼ tsp cardamom powder and mix well. Make a roll
6.
once the roll has set completely, and decorate with silver vark.finally, enjoy peanut roll for a week when refrigerated.
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