Neem Jaggery Praline

🍳 Method

1️⃣ Prepare the Neem

Wash the neem leaves thoroughly and pat dry.

Finely chop or lightly crush them using a mortar and pestle to release the aroma.

2️⃣ Make the Jaggery Syrup

In a heavy-bottomed pan, heat ghee and add grated jaggery.

Cook over low flame, stirring continuously until the jaggery melts completely and becomes bubbly.

3️⃣ Combine Everything

Quickly add chopped neem leaves, almonds, peanuts, pistachios, and sesame seeds.

Mix rapidly so all nuts and leaves are evenly coated.

4️⃣ Set and Shape

Transfer the hot mixture onto a greased silicone mat or plate.

Spread thinly with a greased spatula.

While still warm, score into square or diamond shapes.

5️⃣ Cool and Serve

Allow the brittle to cool completely until hard and crisp.

Break along the scored lines and serve.

💡 Tips

• Always use tender neem leaves for milder bitterness
• Test jaggery syrup by dropping a tiny bit into cold water — it should harden and snap
• Score the brittle while still slightly warm for clean cuts
• Add more pistachios for festive garnish