One of the famous and traditional indian winter's sweet recipe, prepared with brown or sticky jaggery and roasted peanuts. generally chikki’s are termed to ground-nut chikki but it can also be prepared with sesame seeds, puffed rice and even beaten rice.
firstly, in a thick bottomed pan dry roast peanut on low flame. keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
Once the peanuts starts to separate its skin, turn off the flame and cool completely. Peel off the skin and keep aside.
Grease the tray or plate and keep aside.
In a large kadai, take ½ cup of jaggery. Add in water and stir till the jaggery melts keeping flame on low. Stir well till the jaggery melts.
Boil the jaggery syrup on low flame for 5 minutes. Boil till the syrup turns glossy and thickens.
Check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
When the jaggery comes to this consistency, Quickly add the peanuts and give a quick stir and mix very well.
Switch off the flame and Quickly pour the chikki mixture on the greased plate or tray. Spread evenly.
Allow to cool for a minute, and when its still warm cut into pieces.
Serve peanut chikki once cooled completely, or store in a airtight container and serve for a month.
12 servings
1 piece (10gm)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.