Authentic Indian Mixture Recipe – Peanuts, Coconut & Jaggery

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Mixture Recipe – Peanuts, Coconut & Jaggery

Hey everyone! Today, I’m sharing a recipe that’s so close to my heart – a traditional Indian mixture. It’s the kind of snack my grandmother always had on hand, and making it always brings back the warmest memories. This isn’t just a snack; it’s a little piece of celebration, perfect for festivals, gatherings, or just a cozy afternoon with a cup of chai. Let’s get started!

Why You’ll Love This Recipe

This Indian mixture is a delightful blend of textures and flavors – crunchy, sweet, and subtly savory. It’s incredibly easy to make, requiring minimal cooking time, but the results are so rewarding. Plus, it’s wonderfully customizable! You can tweak the sweetness, add a little spice, or swap ingredients to suit your taste. It’s a guaranteed crowd-pleaser, and honestly, it’s hard to stop at just one handful.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Roasted peanuts
• 1 cup Fried gram dal/Hurigadale
• 2 tbsp White sesame seeds
• 2-3 tbsp Dried coconut pieces
• 1 cup Jaggery pieces
• 2 tbsp Sugar balls (optional)
• 2 tbsp Sugar-coated Jeera or fennel seeds

Ingredient Notes

Let’s talk ingredients! Indian mixtures, or chivda as it’s often called, vary so much from region to region. Every family has their own special touch.

• Jaggery: I prefer using a dark jaggery for a richer, more caramel-like flavor. You can find different types – some are lighter in color and have a more subtle sweetness.
• Fried Gram Dal (Hurigadale): This is a key ingredient! It adds a lovely crunch. You can usually find it in Indian grocery stores.
• Coconut: Traditionally, this is made with freshly grated, dried coconut. But pre-dried coconut flakes work in a pinch!
• Sesame Seeds: White sesame seeds are classic, but black sesame seeds add a beautiful visual contrast and a slightly nuttier flavor.
• Jeera Mittai: These sugar-coated fennel seeds are a delightful addition, offering a burst of aromatic sweetness. They’re optional, but I highly recommend them!
• Peanuts: Roasting the peanuts really brings out their flavor. You can buy pre-roasted, but roasting them yourself gives you more control over the taste.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, let’s prep the coconut. Grate dried coconut using a grater to remove any skin. Then, slice it thinly using a chip slicer and chop into small pieces. Spread it out on a plate.
2. Next, tackle the jaggery. Cut it into small blocks with a knife, then break those down into tiny pieces using scissors. Spread those out on a separate plate.
3. Pop the peanuts into the microwave for 2-3 minutes. Once they’re done, rub them in a clean cloth to remove the skins, then break them into halves.
4. Now for the drying part! Sun-dry the coconut and jaggery pieces for 2-4 hours. If the sun isn’t cooperating, you can lightly dry roast the coconut in a pan. Don’t forget to dry roast the sesame seeds until they start to crackle! Let everything cool completely.
5. In a large bowl, combine the roasted peanuts, fried gram dal, sugar balls (if using), jeera mittai, coconut, jaggery, and sesame seeds. Give it a really good mix – you want everything evenly distributed.
6. Finally, store your delicious mixture in an airtight container. Traditionally, this is served with banana slices, betel leaves, sakkare achu (sugar molds), and pieces of sugarcane – a truly festive spread!

Expert Tips

• Cooling is Key: Make sure all the ingredients are completely cool before mixing. This prevents the jaggery from melting and making the mixture sticky.
• Even Distribution: Take your time when mixing to ensure all the flavors are balanced.
• Taste Test: Don’t be afraid to taste as you go and adjust the sweetness or add a pinch of salt if needed.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Substitute the jaggery with vegan alternatives like coconut sugar or date syrup.
• Spice Level: Add a teaspoon of chili powder for a spicy kick! My friend loves adding a pinch of cayenne pepper.
• Festival Adaptations:
  • Diwali: Add a handful of boondi (tiny fried chickpea flour balls) for extra crunch.
  • Ugadi: Include a few dried mango slices for a tangy twist.
  • Onam: Incorporate some roasted cashew pieces for a richer flavor.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Serving Suggestions

This mixture is fantastic on its own as a snack. But it really shines when served as part of a traditional Indian platter. It’s perfect with:

• A cup of hot chai
• Fresh fruit like bananas or oranges
• As part of a festive spread during celebrations

Storage Instructions

Store the mixture in an airtight container at room temperature. It should stay fresh for up to 2 weeks, but honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

• What is the shelf life of this mixture? It’s best enjoyed within 2 weeks, but it can last longer if stored properly.
• Can I use pre-roasted peanuts? Yes, absolutely! Just make sure they’re not salted.
• What is hurigadale and where can I find it? Hurigadale is fried gram dal, a type of split chickpea lentil. You can find it in most Indian grocery stores.
• Can I adjust the sweetness level? Definitely! Reduce the amount of jaggery if you prefer a less sweet mixture.
• How can I make this mixture less oily? Ensure all ingredients are properly dried before mixing. This will help prevent the jaggery from melting and making the mixture oily.

Enjoy making this recipe, and don’t hesitate to share your creations with me! I love seeing your twists on classic recipes. Happy cooking!