Hercules Bar

Ingredients

• 1 cup walnuts
• 3 tablespoons ghee + for greasing
• 1 cup finger millet (nachni) flour
• ½ cup roasted peanuts
• 1 cup Indian gooseberry (amla) candies
• 1½ cups chopped jaggery
• ½ teaspoon green cardamom powder

Method 

• Grease a tray with ghee.
• Blend walnuts to a coarse powder.
• Heat ghee in a deep stainless steel pan, add nachni flour and California walnut powder, mix and sauté for 1-2 minutes.
• Blend peanuts to a fine powder and add to the pan. Mix and cook on low heat for 2-3 minutes, stirring continuously.
• Chop amla candies and add to the pan. Mix and cook, stirring continuously, on low heat for 4-5 minutes or till the colour of mixture changes to brown.
• Add jaggery and green cardamom powder and mix. Cook till jaggery melts and mixture leaves the sides of the pan.
• Pour the mixture into the greased tray and spread evenly. Set aside to cool down. 
• Cut into bars and serve immediately.