Peanut Chikki Recipes

PEANUT CHIKKI RECIPE

Steps:

• Heat a thick bottomed heavy kadai or pan. Add the peanuts in it.
• On a low to medium-low heat, roast the peanuts stirring often till they become crunchy.
• Roast till you see some black spots on the peanuts and they should have a crunch in them. Taste a few peanuts and if it feels raw, then continue to roast.
• Once the peanuts have got roasted well, then remove them in a separate plate or tray. Let them cool down.
• Grease the back of a metal tray or back of a steel plate or a marble board with some oil or ghee.
• When the peanuts have become warm or cool down, then rub them between your palms. The husks peels of easily.
• Now to get rid of the husks, you can use a winnow or use a sieve with large perforations. Add the peanuts in the sieve and sift. The husks will get sifted easily. Remove the husked peanuts and set aside.
• In the same kadai or pan, take the jaggery powder. You can also use jaggery block and chop it. If there are impurities, then you will need to strain the jaggery syup.
• Add water to the jaggery powder.
• Heat the kadai or pan on a low flame. With a spatula or spoon, begin to stir, so that all the jaggery gets dissolved.
• Keep on stirring the mixture often.
• Cook the jaggery syrup on a low heat with frequent stirrings.
• While the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.
• Keep on cooking till the mixture reaches the hard ball stage.
• Add a few drops of the syrup in the cold water. It should be firm, brittle and break or snap easily.
• When the jaggery syrup reaches this hard ball consistency, quickly add the peanuts and give a quick stir and mix very well.
• Switch off the heat and quickly pour the chikki mixture on the greased plate or marble board.
• Then quickly place a foil or a butter paper or parchment paper on the chikki. mixture.
• With a rolling pin roll to even out the chikki layer. Roll to a neat even layer.
• Next remove the paper and then with a knife, cut horizontally and vertically to make squares. Let the peanut chikki cool at room temperature.
• Once cooled, break them and serve peanut chikki. If not serving, then store them in an airtight jar at room temperature.

PEANUT CHIKKI RECIPE

Steps:

• Roast peanuts in a pan (preferably heavy based pan) on medium flame for approx. 5-6 minutes. Stir constantly to prevent burning.
• Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
• Grease surface of counter top or reverse side of a big plate and a rolling pin (belan) with ghee.
• Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.
• When jaggery dissolves, stir and cook for approx. 4-5 minutes on low flame.
• Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
• Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
• Pour mixture over previously greased surface.
• Quickly roll the mixture flat using rolling pin. Keep it's thickness around 1/3-inch.
• Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
• When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.

PEANUT CHIKKI RECIPE

Steps:

• Roast peanuts on a medium to low flame in heavy bottom pan, stirring often until deep golden and aromatic. To check remove the skin and look for golden color on the nut. This deep roasting brings out a nutty aroma from peanuts.
• Cool and deskin them. To remove the skin easily, wrap in a clean cloth.
• Take a cup and gently rub the nuts with the base of the cup. It is easy to separate the nuts from the skin.
• Spread the peanuts in a single layer in the air fryer basket. Air fry them at 165 C or 330 F for 5 mins, stirring them every 2 mins until golden and crunchy. If you are using the larger kind of peanuts, you may need another 1 minute.
• Once cool rub the nuts with both your hands to loosen the skin completely. Shake the air fryer basket in your kitchen sink to separate the skin and nuts.
• Transfer them to a plate and crush them randomly with the base of the cup for 2 to 3 mins. This will crush the peanuts a bit and bring out the nutty aroma of the peanuts. Keep this aside.
• Grease a steel plate with little ghee. Set this aside. Next grease a rolling pin or the base of a cup to level the hot chikki mixture.
• Keep a small bowl half filled with water ready to check the consistency of jaggery syrup.
• Grate the jaggery and add to a heavy bottom pan. Pour just 1 tbsp water.
• Begin to dissolve on a low flame.
• When it dissolves completely, if you find some impurities, then pass it through a coffee filter.
• If needed you can also pour 1 more tbsp water.
• Add ghee and mix.
• Boil the jaggery syrup until it reaches a hard ball brittle consistency.
• To know the exact stage please refer to the pictures in the step by step section below.
• Lower the flame completely.
• To check hard ball brittle consistency, drop little jaggery syrup to the bowl of water.
• It must become hard immediately.
• Remove and break it. The jaggery piece must break to pieces without getting stringy.
• The broken pieces must be like candy or brittle and not soft. This is the right consistency.
• If you cook past this stage you will have broken pieces of chikki or burnt jaggery. So turn off.
• Add the peanuts and mix well.
• Quickly pour this to the steel plate. With the help of a spatula, shape to a rectangle.
• Roll the mixture with the rolling pin evenly.
• Within a minute it will set. so you must be fast. Cut to pieces, when it is still slightly hot.
• Cool completely and break the peanut chikki to pieces. Store in a air tight jar.