- Yield: about 15-20 two inch squares
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Crispy Peanut Chikki Recipe
This crispy peanut chikki is a healthy and delicious specialty snack for winter. It is a very quick and easy recipe to make at home, ready within a few minutes. It needs only two key ingredients - roasted peanuts and jaggery. If you have raw peanuts, first roast them in a pan on low to medium heat while turning at all times. When the peanuts get little black spots on them, turn off the heat and allow to cool. Once cooled, you can easily remove the peanut-peels by crushing gently with your fingers. Now blow away the loosened peels and the peanuts will be ready to use for making peanut chikki.
- Roasted and peeled peanuts - 1 cup
- Crumbled or powdered jaggery (gud) - 2/3 cup tightly packed
- Clarified butter (Ghee) - Just a little to grease your palm
- Keep a rolling board ready by lining it with a parchment paper. Also keep a small bowl of water ready for testing the jaggery syrup. (If you have raw peanuts, please follow the instructions given in the summary above, to roast and peel them first.)
- Transfer the jaggery to a pan.
- Turn on the heat and keep on medium at first while turning continuously.
- When the jaggery starts melting, reduce the heat to low-medium and continue to turn to melt the jaggery evenly.
- Once the jaggery has melted, it will froth a little. Continue to cook for 2 more minutes.
- Test the solution by putting a small drop of it into the bowl of water. It should instantly become hard.
- Remove from the water and try breaking it with your fingers. It should be brittle and should break with a crisp sound.
- If it is still sticky and doesn't break with a click, continue to cook further. Keep testing after every minute till the drop of the solution comes out crisp and brittle after dropping in water.
- When this happens, turn off the heat and add all the roasted peanuts.
- Mix quickly but nicely to coat all the peanuts with the jaggery and right away transfer it to the lined rolling board.
- Apply little ghee to your palms and firmly press it down to flatten and shape into a square or a rectangle, before it cools down and hardens.
- Cut into squares and allow to cool completely.
- It will still be sticky when you cut it, but once it cools fully you should be able to break and separate the squares easily. Separate out the individual pieces after cooling.
- The crispy peanut chikki is now ready. After it has cooled fully, store it in an air-tight container.