Sesame Peanut Candy

Happy Makar Sankranti!

Sesame seeds are often used in various forms i.e. whole seeds, coarsely ground, flour, paste, and of course sesame oil. Sweets made from sesame seeds along with a combination of various nuts, spices and flour made from seeds is quite common in winter months. Sesame peanut candy the way I make it is really a twist to til laddu or ladoo that I grew up with. It is one of the must-have sweets that is typically prepared with a variety of ingredients present in the Indian kitchen particularly during the winter months as I mentioned earlier in my blog for the recipe posted on January 14, 2008.

Indian cooking varies dramatically from region to region with its own distinct texture and flavors. The candy here is sesame-peanut based that can be prepared by using whole seeds, coarsely ground sesame-peanut flour, or simply by using both as needed in making a variety of sesame sweets ranging in the texture from soft, chewy to hard like sesame brittles. It is one of the “must have sweets” we often had in our home in many forms (til laddu, amaranth-methi laddu, sesame-peanut or puffed rice peanut laddu and amaranth-sesame laddu etc.). The sesame candy here brings fond memories of my last visit to Ranikhet, a small hill station in the northern hills of India in the state of Uttarakhand. Traditionally, these sweets are only prepared with ghee and grated jaggery (gur) that prolongs its shelf life and consumed exclusively during winter months.

Sesame-Peanut Candy
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
1/2 cup toasted sesame seeds
1/3 cup roasted peanut halves
1/4 cup toasted sesame seeds, coarsely ground

1) In a 2-quart saucepan combine the first two ingredients and add 1/2 teaspoon lemon juice. Bring the mixture to a boil, stirring the mixture constantly until sugar has dissolved completely. Boil the mixture until it forms a hard ball when tested in cold water. Add butter and a generous pinch of each: freshly crushed green cardamom and cinnamon if needed. Stir in the remaining ingredients and mix until all the ingredients are fully combined.
2) Remove from the heat and carefully spread the mixture evenly onto a well-greased 8x8x2-inch round baking pan or stainless thali. Or pour the mixture onto a parchment lined baking sheet and spread evenly with the back of buttered spatula. Score into diamond shapes and let the mixture cool completely before cutting. Or using a teaspoon, divide the mixture into 15-20 pieces and shape into balls (laddu) and roll each ball in lightly toasted black sesame seeds if desired.

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2 Comments on “Sesame Peanut Candy”

  1. spice oils Says:

    Sesame oil is high in unsaturated fat and hence can be safely used in cooking thanks…


  2. […] five years ago during Makar Sankranti. Please see my earlier entries posted on January 14, 2008 and January 14, 2012. I would like to welcome 2014 with the following pictures depicting my favorite fruit anar and […]


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