Akhoi with Gur

Make the Jaggery Syrup

• In a heavy-bottomed pan or kadai, add the ghee, grated jaggery, and water. Heat on medium flame.
• Stir continuously until the jaggery melts completely and the mixture starts to bubble.
• Continue to cook the syrup for 5-7 minutes, stirring occasionally. To check for the correct consistency (hard ball stage), drop a tiny bit of syrup into a small bowl of cold water. It should immediately solidify and form a hard, brittle ball. When you tap it against the bowl, it should make a clicking sound.
• Once the hard ball stage is reached, immediately turn off the heat. Quickly stir in the fennel seeds, ginger powder, and salt.

Combine and Set

• Working very quickly, pour the hot jaggery syrup over the akhoi in the large bowl.
• Use a spatula to mix everything together rapidly, ensuring all the akhoi is evenly coated. The mixture will start to harden fast.
• Immediately transfer the coated akhoi to the greased plate. Spread it out into an even layer.

Cool and Serve

• Allow the mixture to cool completely at room temperature for about 15-20 minutes.
• Once fully cooled and hardened, break it apart into bite-sized clusters or pieces.
• Serve immediately or store in a completely airtight container to maintain its crispiness.