The cold wave in many parts of India makes it the perfect time to snack up on high calories food items like peanuts, jaggery, sesame preparations, gajjak and rewri. These food items are a common staple found in our kitchens in the winter season and are also the favorite food for celebrating our festivals like Lohri and Makar Sankranti. So how about trying one of these dishes in your own kitchen today?
Peanut Chikki Recipe
Ingredients: 1 cup peanuts, 3/4 cup grated jaggery, 1 tbsp ghee, and a little extra for greasing.
Method: Start by roasting the peanuts in a pan over a medium flame. Roast the peanuts for 6-7 minutes. Remove the skin of the roasted peanuts. It should be easy to remove the skin while the peanuts are still warm.
Now grease the belan and also the countertop that you will use to make your chikki. You can use any flat tray or plate also.
Now heat ghee in a heavy bottomed pan and add the grated jaggery to it. Cook for a few minutes on low flame after the jaggery has all melted.
You can check if the mixture is ready by dropping a drop into a bowl of water. If the jaggery becomes solid and settles down at the bottom of the bowl, it is ready.
Now turn off the flame and add the peanuts (skinned and broken into halves) into the jaggery mix. Mix it up well so that all the peanuts are well coated.
Pour the mixture over the greased surface for making chikki. Quickly roll using your belan, spreading the mix evenly.
Make cuts with a knife while the mixture is still hot. Now let it cool down. You can take the chikki pieces off the counter top and store them in an airtight jar.
You can also use sugar instead of jaggery if you like. You will have to turn off the flame as soon as sugar dissolves in ghee and begins to turn slightly brown.