- Add peanuts to a heavy-bottomed pan. Dry roast peanuts in a heavy-bottomed pan until light brown and toasty. Cook on low heat and slow-roast them for that perfect crunch and nutty flavor. Once cooked, remove the peanuts from heat and allow them to cool. Make sure that the outer cover of the peanut is completely removed before adding the jaggery syrup. When the peanuts are medium roasted, the skin will start coming off halftime. But then you need to roast them more since they have to become at least slightly golden color at the end. When comfortable to touch, start rubbing peanuts in between your hands, and its outer layer will begin to come off. Set it aside to cool. Grease a tray with ghee and set it aside. JAGGERY SYRUP: Combine water, cardamom powder, and jaggery in a bowl and bring it to a boil. Cook the jaggery syrup over medium-low heat, constantly stirring until the mixture boils. Once the jaggery syrup reaches the hardball stage. then color of the syrup will become dark. Check the consistency:the gur syrup will look thick , and when dipped in syrup, it will coat the back of your spoon. Take the syrup off the flame. Add the roasted peanuts and mix until all the peanuts are coated well with the syrup. Spread the peanut mixture to a greased flat plate and cover it with parchment paper. Roll the peanut chikki mixture to 1/4-inch thickness using a rolling pin. Lift the parchment paper and mark the chikkis with a sharp knife into squares. Serve.
Peanut chikki
#myrecipe
By Shaalini Shaalu
Jan, 29th
609
Servings
10 persons
Cook Time
20 minutes
Ingredients
3
- 5
Ingredients
- Peanuts
- Jaggery
- Water
- Cardamom powder
- Ghee
