Kanya

Dry roast the peanuts in a heavy skillet over medium heat, stirring constantly, until they are golden brown and fragrant. Remove from heat and allow them to cool slightly, then rub off the skins and set aside.

Place the uncooked rice in the same dry skillet over medium heat and toast it, stirring frequently, until it turns a light golden color and smells nutty. Remove from heat and let it cool completely.

Transfer the toasted rice to a blender or food processor and grind it into a fine powder. Set the rice flour aside in a bowl.

Add the roasted peanuts to the blender or food processor and grind them until they reach a coarse, crumbly paste consistency. Be careful not to over-process into a smooth butter.

Combine the ground peanuts, rice flour, and sugar in a large mixing bowl, stirring thoroughly until all ingredients are evenly distributed and the mixture begins to hold together when pressed.

Turn the mixture out onto a clean, flat surface and knead it gently until it forms a cohesive, firm dough-like consistency. If the mixture is too dry, add a very small amount of water, one teaspoon at a time.

Press the mixture firmly into a greased dish or mold, or roll it into small balls or rectangular blocks using your hands. Ensure the shapes are compact and uniform for even setting.

Allow the shaped kanya to rest at room temperature until firm and set, then cut or break into individual portions for serving. Store in an airtight container to maintain freshness.