Friday, January 13, 2017

Peanut chikki recipe

Ingredients :
  • 1/2 kg. peanuts (Singdana or moongphali)
  • 200 gms. jaggery, sticky type ( chikki gur)
  • 1 tsp ghee for greasing
Method : 

Roast the peanuts in a heavy bottom pan on medium flame for 5-7 minutes. Stir constantly to prevent burning. Cool and remove the skin, break them into halves.  Grease a big plate with 1 tsp ghee. Cook jaggery till a thick syrup is formed. When jaggery dissolves, stir and cook for 5-7 minutes on low flame. To test that the jaggery syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready. Turn off the flame, add the roasted peanuts halves. Mix until all peanuts halves are coated with jaggery syrup and immediately spread on greased plate. Quickly roll the mixture flat using rolling pin. Let it cool slightly before cutting into desired shape.  When cooled and store in airtight container.

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