Halwai January 11, 2018


• 2 cups – peanuts.
• 1/2 tbsp – Red Chilli powder.
• 1/2 tbsp – salt.
• 1 tsp – cumin seeds.
• 2 tsp – sugar.
• 2-3 pinch asafoetida.


  1. Roast peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled.
  2. This will remove the thin covering easily.
  3. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
  4. Put all the ingredients, with the nuts, in a dry grinder. Grind very coarsely.
  5. Transfer the contents to a mortar and pestle.
  6. Pound till the oil comes off and can be felt by fingers.
  7. Serve dry with rice. Or mix into some plain yogurt to make a thick chutney.
  8. This may be served with snacks like vadas or bhajias.
  9. Store in a clean dry jar.

Recipe courtesy of Saroj Kering