PEANUT CHIKKI

Preparation Method :

• Split the peanuts into halves with a rolling pin. Keep aside.
• Crush the jaggery coarsely with a rolling pin or grate it.
• Heat a kadhai, add jaggery and 1 -2 tablespoon of water, melt the jaggery and cook on low heat stirring continuously. Cook to a hard ball stage. To check this, keep a cup of chilled water ready.
• Take drop of the jaggery syrup with a spoon and pour it in water, if it becomes hard and solid and crisp to taste, the syrup is cooked to the right stage. The jaggery should not be soft and chewy. It should be a hard ball.
• Now add the peanuts to the melted jaggery and remove from heat immediately. Mix well. The mixture will form a ball lump.
• Grease the kitchen platform, divide the mixture into 2-3 portions, place portions on the platform and immediately roll a greased rolling pin over the ball to flatten out into a thin chikki.