Lately, my midnight snack has been a Nutella and Peanut Butter sandwich on wheat bread. (Had to get the wheat bread in there, to make it semi-healthy.) I never used to like peanut butter until I had my 3rd child. Maybe it was hormones, or just some jolt into reality of how great PB really is! Who knows what was the real cause for change, but I do know that now I love my PB candies, PB sandwiches, and PB desserts like nobodies business! LOL.
There are a lot of different “butters” available now too – almond butter, cashew butter, peanut butter (of course), no-nut butter, you name it. If it can be blended, it can become a butter. So with this knowledge, my daughter and I experimented on making a simple Indian-style butter using peanuts and pecans. There is an Indian dessert called “Juugu Paak”, (Pronounced “J-oo-goo P-ah-k”), that is similar to a slice of fudge you may find at the boardwalk, but is made with crushed peanuts, sugar, saffron, cardamom and a few other ingredients. If made right, it tasted like a sweeter version of a peanut candy bar. It’s really delicious and has a great sweet roasted peanut flavor.
My daughter and I attempted to re-create this flavor in a nut butter of our own. It actually turned out really great and I’ve been eating spoonfuls of it from the fridge whenever I can. I added a little chai tea masala into it for some spice!
Here’s the recipe in case you’d like to try:
1/2 cup of peanuts (raw or roasted)
1/2 cup of pecans (raw or roasted)
4 Tbsp of sugar
1/2 tsp of cinnamon powder
1/2 tsp of cardamom powder
1/4 tsp of chai tea masala powder (recommend LAXMI Brand)
1/4 cup to 1/2 cup of water (may need more/less depending on how creamy you want)
- In a small blender (like a Magic Bullet size), add all your ingredient and starting with 1/4 cup of water and Blend.
- Continue stopping and checking the butter mixture for desired consistency (ideally, it should be creamy and smooth – no big chunks for this recipe)
- Add more water if desired till your butter mixture is fully incorporated.
- Put into small container and refrigerate for about 1-2hrs to cool off and it will also get a little thicker as it cools.
- Before serving, sprinkle a little sugar, cinnamon and cardamom powder on top. Some additional nuts can be added as a garnish.
Side Note: Can last in refrigerator for a month. After that, I recommend making a fresh batch to maintain the freshness and flavors.
This peanut/pecan butter can be eaten with cookies, wafers, fruits and even spread on bread or Indian wheat rotli for breakfast. Enjoy!
Let me know what you think in the comments section below! Thanks!