1 cup of unsalted, roasted peanuts
2/3rd cup of jaggery powder (or 1/2 cup of tightly packed jaggery)
2 to 3 tsp of ghee
1 to 2 tbsp water
How to Prepare
Remove the husk of the peanuts and coarsely grind them in a mortar and pestle.
Heat a heavy-bottomed pan and put the jaggery in it.
Add the water and bring it to a boil.
You may strain the syrup at this point if needed and follow the next steps.
After 2 to 3 minutes of boiling the jaggery, check its consistency by dropping some molten jaggery in a bowl of cold water. If the jaggery becomes firm yet brittle, it is ready. If not, boil it some more.
When the syrup is ready, add the crushed peanuts and mix it immediately.
Take a plate greased with some ghee and transfer the peanut and jaggery mix to the plate.
With the help of a butter paper, gently but swiftly flatten the mixture to your preferred thickness. You can also use a rolling pin and flatten the mixture on top of the butter paper.
Then, remove the butter paper and cut through chikki to form small squares.
Let the chikkis cool at room temperature.
Store them in an airtight container.
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