Peanut Chikki/ Brittle
Nutty and Crunchy Peanut Chikki or Peanut Brittle is something we prepare quite often during winter months or around Makar Sakranti time. It’s prepared with jaggery and peanuts, two main ingredients and makes a great snack to munch on.
Servings: 10
Ingredients
- 1 cup peanuts roasted unsalted
- ¾ -1 cup Jaggery
- 1 tbsp ghee
Instructions
- In a pan, dry roast peanuts. Let them cool down and if you need to remove skin, do it once cooled and then use a food processor to process the peanuts. Depending on your preferred texture, ground the nuts. I refer roasted skinless peanuts.
- In a heavy bottomed pan, combine jaggery and 1 tbsp water and bring it to a boil.
- Cook the jaggery, stirring constantly. Once the jaggery reached hardball stage on candy thermometer 265F, also changing the color of the syrup.
- The traditional way of checking consistency is to drop tiny amount of jaggery into some water, try to pick it up that piece of jaggery – it would have solidified, and it snaps its done. If it is sticky, it is not done. It needs to be cooked for a little bit longer.
- If the tiny jaggery ball snaps in water, immediately take it off the heat. Add roasted peanuts, ghee and mix until peanuts are well coated in jaggery mixture.
- You will have to work quickly. Jaggery will start setting at this stage. Transfer the mixture to silicone mat and cover it with parchment paper and roll it out to ¼ inch thickness.
- Remove parchment paper and using a knife mark/cut chikki into squares.
- Let it completely cool and then snap the pieces with your hands and store it.