Nutritional Info:
Calories: 111Kcal, Fat: 6g, Protein: 3g, Carbohydrate: 11g, Fibre: 1g
- Take a thick bottom kadai or pan and roast peanuts on a medium to low flame. Stir peanuts until they become golden and crunchy.
- Once the peanuts are roasted, transfer them to a plate. Let them cool.
- Now grease a steel plate and rolling pin with some ghee and set them aside.
- Grate the jaggery and make a powder. If there are impurities, strain it.
- Now heat the pan on a low flame and add ghee with jaggery. Stir with a spoon or spatula, so that all the jaggery gets dissolved.
- Keep on boiling the jaggery syrup until it reaches a hard ball brittle consistency.
- To check the consistency, drop a little jaggery syrup to the bowl of water. It should become firm/hard instantly.
- Now break the jaggery into pieces. The pieces should be like candy. Brittle and not soft.
- When the jaggery is in the right consistency, quickly add the peanuts and mix well.
- Switch off the flame and quickly pour the mixture on the greased steel plate.
- Then with the rolling pin, roll the mixture evenly and cut the chikki into pieces, before it cools down.
- Once the chikki cools down, break it into pieces and serve.
- You can double the recipe according to your need.