Take ghee in pan heat and add 1 cup sugar.
Stir fastly and continuously till sugar caramelized.
When sugar caramelized add raw peanuts and sesame seeds.
Stir and mix fastly.
Switch off the flame.
Put the mixture into katori shaped moulds.Wait till got set.Separate the mould carefully.Peanuts-sesame Katoris are ready.
For caramalized peanuts....In a large, heavy skillet, combine the 1/3 cup water, 1/2 cup sugar, and peanuts over medium heat. Stir until the sugar is dissolve.
Continue to cook, stirring frequently, while the liquid reduces and becomes syrupy. After about 10 minutes, the mixture will turn grainy and the peanuts will look sandy.
Continue to cook and stir the mixture. The peanuts will get darker, and over time the grainy sugar will melt in spots and turn into syrup. It is important to stir frequently so that the peanuts do not burn and the sugar syrup gets evenly distributed.
Cook the peanuts until they are a deep golden brown or a light amber colour.When they are very near the desired colour, add the cinnamon and sesame seeds.
Scrape the peanuts onto the baking sheet and spread them in a thin layer with your spoon. Allow them to cool, then break them into small pieces. Once the peanuts are completely cool, keep them in airtight container.
Now fill the caramalized peanuts in prepared peanuts-sesame Katoris.
For spun sugar...Combine 1/2 cup sugar and 2 tbsp of water in a small, heavy saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook without disturbing until the caramel reaches a very light amber colour (watch carefully, as this will happen very quickly). Use a pastry brush to brush the sides of the pan with water to prevent crystallization. Remove caramel from heat immediately.
Allow caramel to cool just until very, very thin wispy strands form when drizzled with a fork. Dipping your fork repeatedly into the sugar mixture, whip the strands of sugar back and forth quickly.
Use immediately or store in an airtight container.
Now garnish caramalized peanuts with spun sugar and serve immediately.
