Peanut Powder/ Daanya cha koot


peanuts, roasted, peeled, powdered

Roasted peanut powder/ Daanya cha koot is a ‘must have’ ingredient in most maharashtrian recipes. It is added liberally to chutney(s), dry sides and snacks. Since peanuts are allowable in fast/ vrat/ upwaas – this powder acts as a major ingredient in sabudana khichadi, thalipeeth and aaloo sabji. Mixed with sugar, this powder transforms to daane ki burfi – a simple sweet relished on all religious occasions.
I have this powder stored in bulk in a Ziploc bag in my fridge and use it as and when required. Though me and hubby N never keep fasts, we love all snacks cooked for fasts, and hence consume loads of it. I am so used to it that if it gets over before I am ready with the next batch, I start to get uncomfortable and keep marking the task red in my to do list, as if the sky will fall unless I get to preparing peanut powder ASAP!

Ingredients – peanuts

Method –
1. Put the peanuts in a wide, heavy bottomed kadhai/ wok.
2. Let the peanuts get roasted on a sim flame. The peanuts will give out a nutty aroma and will start to get brownish spots in the skin.
3. Keep moving the peanuts around after every 1 to 2 minutes, else the ones near the bottom will get burnt.
4. Keep roasting till all the peanuts are roasted uniformly. As a test, you should be able to separate the skin easily from a roasted peanut.
5. Switch off the flame and let these cool. Remember to remove the kadhai from the burner to stop the peanuts from over-roasting due to the heat.
6. When cooled off completely, rub together the peanuts using your hands, so that the skin of peanuts falls apart. Make sure you do this a. away from the carpet b. switch off the fan/ cooler while doing this. Reason – the peels/ skin of peanuts is super light and has a tendency to fly around and are tough to gather once scattered.
7. Once done, you should be able to separate out the peeled peanuts. There will be a few which will have the skin on, I usually don’t bother and use them as is.
8. Grind these to a coarse powder using your mixer/ grinder/ blender. I don’t prefer a very fine powder.
9. Though this has a good shelf-life of a month, I store it in my fridge in an air tight container or a Ziploc bag.


One response »

  1. Pingback: Bharwa Baingan / Stuffed Brinjal « Aroma of Spices

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