Monday, February 25, 2008

Peanut-Jaggery Chikki/ Peanut Brittle

The peanut chikki was a favourite sweet of the kids even before chocolates became so popular!
Its full of iron and gives warmth to the body. So its good to have peanut chikki during winters. And its super simple to make!

Peanuts 1 cup
Jaggery 1 cup
Ghee 1 teaspoon

Mix Jaggery with 1/2 water in a pan and keep on medium heat. The Jaggery will mix thoroughly with water.

Meanwhile roast the Peanuts, Remove the skin and keep aside.

Keep stirring the jaggery mixture. When the jaggery starts boiling and thickening, add 1 teaspoon of ghee. Adding ghee will lighten the brown color of the jaggery mix. It will ensure that the chikki becomes brittle/crispy and non-sticky when cooled. Now add the roasted peanuts and mix well.

Oil a flat dish and spread some flour on it. Pour the Jaggery-peanut mixture on the oiled and floured dish . Spread it evenly to form a layer of 1/2 inch and let it cool.

When cooled down completely, invert the dish and the chikki will come out.

The delicious chikki is ready to eat. Break it and serve it. (It can also be cut on the dish before cooling).

Note: Instead of peanuts, Kaju or Seasame seeds can be used to make Kaju chikki or Til Chikki.

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