Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Taffy

Traditional 49. Taffy recipe

🧺 Ingredients

• 200g jaggery, crushed
• 100g peanuts (roasted, unsalted)
• 20ml ghee
• ⅛ tsp cardamom powder
• ⅛ tsp ginger powder
• parchment paper and oil for greasing

👩‍🍳 How to make Taffy

1. Roast peanuts (2 mins, low heat): Lightly roast peanuts in a dry pan, cool and set aside (visual cue: nuts are toasted, fragrant).
2. Heat jaggery (4 mins, medium heat): In heavy-bottomed pan, heat ghee, add jaggery. Cook on medium heat until jaggery melts completely (visual cue: jaggery becomes liquid, dark amber color, slightly darker at edges).
3. Combine (2 mins, medium heat): Add roasted peanuts quickly and thoroughly. Mix until all peanuts are coated (visual cue: peanuts are evenly distributed, coated with jaggery).
4. Add spices (30 seconds): Add cardamom and ginger powder immediately. Mix.
5. Set (2 mins): Quickly transfer to greased parchment paper. Press with oiled spatula to ¼-inch thickness (visual cue: smooth surface, even thickness, glossy).
6. Cool (15 mins): Cool completely at room temperature until hardened (visual cue: becomes brittle).
7. Break (3 mins): Break into 20 pieces along natural fracture lines (visual cue: brittle texture, crackling sound).

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