Peanuts and Sesame Seeds Kachariyu is prepared with roasted peanuts, sesame seeds, Jaggery, some winter spices and nuts. Generally, traditional Kachariyu prepared with ONLY sesame seeds and crushed along with Jaggery and spices but this time there is a little twist.

Oh yes, my mind is always thinking of alternatives. At least, this twist made this recipe tastier in my opinion! Have a look at my traditional Sesame Kachariyu (Tal Nu Kachariyu) recipe.

Kachariyu is a traditional Gujarati delicacy which is eaten during winter times and made with very basic ingredients such as sesame seeds, Jaggery and Peanuts. It is very healthy and nutritious.

More Peanuts Recipe for winter - Crushed Peanut Chikki

More Sesame Recipe for winter - Rose Pistachio Sesame Tahini Halwa | Rose Pistachio Coconut Till Gajak | Til Chikki .

📖 Recipe

kachariyu is served in a small clay pot and garnished with slivers of nuts

Peanut and Sesame Kachariyu

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Peanut and Sesame Kachariyu is a traditional homemade winter sweet made with roasted nuts, sesame seeds, dates and jaggery. Naturally rich in flavour and texture, it comes together easily in a food processor and can be shaped into ladoos or enjoyed as a crumble.

Course Sweets

Cuisine Gujarati

Diet Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Author Hayley Dhanecha

Ingredients

US Customary - Metric

150 grams peanuts
150 grams sesame seeds white or black
100 grams jaggery grated
100 grams medjool dates pitted
50 grams almonds chopped
30 grams desiccated coconut
3 tablespoons melon seeds and poppy seeds combined
3 tablespoons dry ginger powder

Instructions

Dry roast 150 grams peanuts and 150 grams sesame seeds separately until lightly aromatic.
Allow to cool, then remove skins from the peanuts.
In a food processor, grind the peanuts and 50 grams almonds until they begin to release their natural oils and form a coarse paste.
Remove and set aside.
Add sesame seeds and 3 tablespoons melon seeds and poppy seeds to the processor and grind until they also begin to release oils and become slightly sticky.
Add 100 grams jaggery, 100 grams medjool dates, 30 grams desiccated coconut and 3 tablespoons dry ginger powder and the peanut mixture.
Process everything together until well combined and the mixture holds together.
Shape into small balls (ladoos) or leave as a crumbly mixture if preferred.
Optionally garnish with almond or pistachio slivers.
Store in an airtight container.

Notes

Dates can be omitted if preferred.
Adjust sweetness based on taste by increasing or reducing jaggery.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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