Recipe courtesy of Anjum Anand
35 min
10 min
4 servings


  • 3 1/2 ounces jaggery,* chopped or pounded into smallish pieces
  • 2 ounces walnut halves, shells removed


Put the jaggery into a small pan and heat gently, stirring frequently, until the jiggery is melted and smooth. Add the walnut halves and stir to coat evenly. 

Spread the walnut halves onto a sheet of baking or parchment paper or an oiled plate, working quickly before the jaggery starts to harden. If it does, return to the heat for a few seconds, or until it is melted again. Allow the mixture to cool completely, and then break into pieces. Store the pieces in an airtight container until needed. Serve as a snack or sprinkled over desserts and yogurts.

Cook's Note

*Can be found at specialty Asian and Indian markets and online. Jaggery is an unrefined, dark, hard sugar sold in blocks. Supermarkets have started to stock it, but it's a softer, more watery version of the real thing. Either will work, but the darker one has a more molasses-like flavor.



Walnut Tart

Walnut Cake

Recipe courtesy of Laura Calder

Fig and Walnut Cookies

Recipe courtesy of Giada De Laurentiis

Apple and Walnut Torta

Recipe courtesy of Giada De Laurentiis

Chocolate Chip Walnut Scones

Recipe courtesy of Peggy Guiliano

Chevre and Walnut Tartlets

Recipe courtesy of Laura Calder

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here