Peanut Chikki

Nutrition values are AI-estimated based on ingredients.

• 1 cup raw peanuts
• 1 cup chopped or crushed jaggery
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon white sesame seeds
• 1/2 to 1 teaspoon ghee
• A sprinkle of coarse salt

1. 1Dry-roast approximately 1 cup of raw peanuts in a stainless steel pan over a stove, stirring continuously until nicely browned.
2. 2Transfer the roasted peanuts from the pan onto a white plate, allow them to cool slightly, then remove the skins by rubbing with hands and discard the peels.
3. 3Return the pan to the stove, add about 1 cup of chopped or crushed jaggery, and melt it on medium heat, stirring occasionally, until it forms a thick, dark amber syrup.
4. 4While the jaggery is melting, add a pinch of fennel seeds, a pinch of white sesame seeds, and about 1/2 to 1 teaspoon of ghee to the syrup, then stir well until all ingredients are combined and the jaggery syrup thickens further.
5. 5Test the jaggery syrup consistency by carefully spooning a small drop into a small bowl of water, picking it out, and checking if it snaps cleanly when broken.
6. 6Once the jaggery syrup is ready, pour the roasted and peeled peanuts into the pan, add a sprinkle of salt, and thoroughly mix with a spoon until all the peanuts are evenly coated with the jaggery syrup.
7. 7Quickly transfer the hot peanut and jaggery mixture from the pan onto a white plate lined with parchment paper.
8. 8While the mixture is still warm and pliable, spread and press it slightly using the back of a spoon to form an even layer, then use a knife or spatula to cut the chikki into desired rectangular or square pieces before it hardens completely.

These instructions are our analysis of the original video. Watch on YouTube →