Chikki recipe | Peanut chikki recipe

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Roast the peanuts in a heavy pan over medium-low heat, stirring often, until deep golden and aromatic; or air fry them in a single layer at 330°F (165°C) for 5 minutes, stirring every 2 minutes, until golden and crunchy (add about 1 more minute for large peanuts).
2. Let the peanuts cool, rub off the skins with a clean cloth or by rubbing them between your hands, then crush them lightly with the base of a cup for 2 to 3 minutes.
3. Grease a steel plate and a rolling pin or cup base with a little ghee. Fill a small bowl halfway with water for testing the syrup.
4. Grate the jaggery into a heavy pan, add 1 tablespoon of water and melt over low heat. If impurities appear, strain the syrup through a coffee filter. Add 1 more tablespoon of water if needed, then stir in the ghee.
5. Boil the syrup until it reaches the hard-ball brittle stage. To test, drop a little into the bowl of water: it should harden at once and snap cleanly without turning stringy. Turn off the heat as soon as it does, since further cooking burns the jaggery.
6. Add the peanuts to the syrup and mix well.
7. Quickly pour the mixture onto the greased plate and shape it into a rectangle with a spatula, then roll it evenly with the greased rolling pin.
8. Cut into pieces while still slightly warm, before it sets within about a minute. Once fully cool, break into pieces and store in an airtight jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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