Wednesday, 30 October 2013

Peanut Chikki

Peanut chikki is very simple, crunchy, tasty toffees.
When I was little, when we used to visit mysore palace, we used to  see vendors selling these strips of peanut chikkis, it used to be crunchy and tasty.
While going back home we used to buy a whole lot of them to enjoy later.
This is the sweet, which is enjoyed by all ages, up till today I have not heard a single person saying that he/she doesn't like chikkis.
My mil never misses out this on Krishna Jayanthi.

Peanuts - 2 cups,
Jaggery - 11/2 -13/4 cups,
Ghee to grease the plate.

Fry the peanuts in thick bottomed kadai in medium flame.
Add a teaspoon of oil to fry, so later the skin of the peanuts comes out easily.
Take care to  roast evenly, by stirring continously.
The skin of the peanuts becomes dark, once the peanuts are well roasted.
Remove from heat and cool.
Remove the skin of the peanuts by rubbing between the hands.
Clean the peanuts and separate the peanuts from the husk skin very well.
Keep the de skinned peanuts aside.
In a thick bottomed kadai, add jaggery and 1/2 cup of water.
Allow to boil, once the jaggery dissolves completely and strain for impurities.
Bring the jaggery and water to boil again.
Allow the jaggery to boil until it forms ball consistency.
That is, keep a  bowl of water by your side while making the jaggery syrup.
Once the syrup starts to thicken, pour tiny drops of the syrup in water.
If it forms a stiff ball, without getting messed up, also when you take the ball in your hand from water, it should be a stiff ball.
This consistency is very important for crunchy chikkis.
At this stage add the syrup to peanuts and mix well.
Spread the mixture evenly on the greased plate and cut immediately into desired shapes.
Remove them once cooled and store in air tight containers.

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