- Peanuts - 1 cup
- Jaggery - 3/4 cup
- Ghee - 1 teaspoon
- Cardamom powder - 1/4 teaspoon
Dry roast the peanuts on medium flame until they are crisp.
Allow the peanuts to cool for a while and rub them against your palm to remove the skin. Separate the peanuts from the skin.
Lightly break the peanuts into half by pressing the peanuts with the base of a steel bowl.
Grease the marble countertop or wooden chopping board with little ghee. Also, grease a rolling pin(chappati roller) and spatula with ghee and keep it ready.
In a heavy bottom pan, melt the jaggery along with 1/4 cup water. Boil it till the jaggery melts. At this stage, you can sieve the syrup to remove any impurities.
Transfer the syrup back to the stove and keep boiling on low flame.
Drop few drops of syrup in a bowl of cold water and it should crystalize and become brittle immediately. This is the desired consistency. You should keep checking for the right consistency when the syrup starts to bubble. Initially, the syrup will be elastic and soft and if you keep boiling for some more time it becomes brittle. Getting this syrup consistency is very crucial in chikki making.
Once the desired consistency is reached, add the cardamom powder, a teaspoon of ghee, and crushed peanuts.
Give it a quick mix and transfer it to the greased surface. Gently press the mixture with a rolling pin and give it a rectangular shape with a spatula.
Cut the chikki into the desired shape while it is still hot.