Peanut Chikki
Ingredients
Method
A crunchy Indian brittle where roasted peanuts are encased in dark, glossy jaggery caramel. The texture is firm and snappy, with a deep aroma of cooked sugar and toasted nuts.
- 1
In a heavy-bottomed pan, dry roast the peanuts over medium heat. Stir constantly until the skins loosen and the nuts turn lightly golden. Set aside.
- 2
Melt the jaggery with water over low heat. Once liquid, bring to a boil. The syrup should thicken and form dense bubbles. Aim for a deep amber color.
- 3
Drop a bit of syrup into a bowl of cold water. If it hardens instantly and snaps cleanly between your fingers, the caramel is ready. Add the ghee and stir vigorously.
- 4
Pour the peanuts into the caramel. Mix quickly to coat them thoroughly. Pour the mass onto an oiled surface or parchment paper. Roll out to 1 cm thickness.
Frequently asked questions
How do you get this dish right?
- The secret is in the jaggery cooking: if undercooked, the chikki will stick to your teeth.
- Score the squares with a knife while the mixture is still warm, otherwise it will break irregularly.
How long does this dish keep?
Store in an airtight container at room temperature, away from humidity to maintain the crunch.
