Here is one of the simplest recipes that you’ll ever encounter. It’s for a delicious Indian sweet and, as usual, you can see the Jaggery Caramlised Walnut recipe on the Curry Focus website. If you’re not sure what jaggery is then you can see an article on it here.
The only ingredients are jaggery and walnut halves and you use twice as much jaggery as walnuts.
The Curry Focus recipe has 50g (2 oz) of walnut halves and 100g (3 ½ oz) of jaggery, and this is a good amount to try first.
I buy my jaggery from my usual Indian supermarket where it is sold in 500g (1 lb) balls or blocks.
I slice off the required amount of jaggery from the ball, chop it up a bit and then put it into a small saucepan over a low to medium heat.
Whilst the jaggery is melting, I put some greaseproof paper over a dinner plate.
The jaggery needs to be stirred regularly and prodded with a wooden spoon to take out any remaining lumps.
Once the jaggery has melted, I add the walnuts and quickly mix the two ingredients together and make sure that the walnuts are fully covered with the jaggery.
Then the mixture is poured onto the greaseproof paper and I spread the walnuts out evenly with the spoon.
The jaggery-coated walnuts are then put into a cupboard for a while until they cool.
I store the caramelised walnuts in an airtight jar until they are needed and store the leftover jaggery ball in another airtight jar.
It’s all as easy as that.
I serve the caramelised walnuts in a little side plate at the end of an Indian meal. Most people only eat one piece because the pieces are very sweet.
It’s delicious – I rated it at 7.5 out of 10. Try it.