Chikki

Ingredients:

125g raw Shelled Groundnut

200 g jaggery (gul)

2 tsp ghee

Method:

Roast groundnuts in a pan on low heat till they become slightly brown. Let them cool off. Remove its cover. Keep aside. Grease the back of a tray and a rolling pin with 1/2 tsp of ghee and keep aside. Heat the remaining ghee in a heavy wok (kadai). Add gul in small pieces. Start stirring. Gul will start melting. Stir continously otherwise it may burn. Once it starts to become dark in color, turn off the heat. Add groundnuts and mix well so that all groundnuts are coated. Quickly pour the mixture on the greased tray. Flatten the mixture using the rolling pin. Make sure that it’s no more than 1/2 cm thick. Let it dry for a few hours. Remove the chikki and break it into small size pieces. Store it in an airtight jar.

Tip:

The most difficult part of making chikki is the cooking of gul. If you cook it too little, the chikki will not be crispy enough. If you cook it too much, it will burn. You need to flatten it pretty quickly after you pour it on the tray because it solidifies very quickly.