Jugu paak is very popular with Gujarati's, it is made to serve for prashad and also for fasting days. The mixture of roasted peanuts and almonds bind together as you stir in the sugar syrup with the aroma of ground cardamon. A mitai that has been enjoyed for many generations in our family.
2 bowls peanuts
1 bowl almonds
1 bowl sugar
1/2 bowl water
1-2 tsp cardamom /elachi (ground)
Ghee for greasing dish
Roast the peanuts slightly, approx 3 minutes in microwave stirring at intervals. Allow to cool before removing the skin. Grind to a coarse powder.
Roast the almonds for 2 minutes, allow to cool. Grind to a coarse powder.
In a heavy pan boil the water and sugar add the cardamom, boil until you get a syrup/chasri of two string consistency.
Add the ground peanuts and almonds and stir continuously until the mixture thickens.
Grease a steel dish/thali and pour the mixture into this. Spread evenly, you can put a little ghee on top to give it a smooth finish.
Allow to cool slightly before cutting into either squares or diamond shape pieces. Take out of plate when completely cool store in an airtight container.
Keeps well for 7-10 days.