How to make Peanut Jaggery Chikki | Moongfali chikki | Groundnut Chikki
Learn how to make just 3 ingredient peanut jaggery Chikki | Moongfali chikki| Peanut Chikki (also known as Gajak) a very traditional Indian sweet candy/brittle.
It's refined sugar free, crunchy, delicious and truly addictive. In addition to that, it is gluten free, vegetarian and egg free.
Servings 12
Ingredients
- 150 grams Raw Peanuts
- 150 grams Chikki Jaggery / Chikki gud
- 1 teaspoon clarified butter/ ghee
- 2 tsp water
Instructions
- To begin with, prepare the rolling pin and the board/steel plate on which you will spread the chikki by greasing it with ghee and keep it aside.
- In a heavy bottom pan let's first roast peanuts on low flame.
- This step is crucial as if roasted on high flame the Peanuts would brown quickly but would be raw from inside.
- Keep stirring constantly to have a even browning effect on peanuts.
- Once done, let it cool down and then remove the peels of Peanuts by rubbing them between your palms.
- With the help of pav bhaji masher or steel bowl/katori crush the Peanuts coarsely.
- Then heat a heavy bottom pan and add ghee.
- Warm it, add grated Jaggery and 2 teaspoons of water.
- Cook it on low-medium flame stirring continuosly till the Jaggery melts and the syrup reaches hard ball consistency.
- Check it by dropping liquid jaggery in cold water. It should set immediately and it should break easily making the crunch sound.
- Once done turn off the flame and add the roasted peeled peanuts and mix till everything is combined and the peanuts are well coated with jaggery syrup.
- Immediately switch off the flame. Then transfer this mixture out on a greased butter paper.
- By using greased rolling pin spread it evenly to around 1/4 inch thickness on a flat surface.
- Lift the butter paper/ parchment paper and make cut marks with sharp knife of desired shape.
- Let it cool completely. This way, the chikki will snap easily once cooled.
- Break into pieces. Store in an air tight container. It lasts about a month at room temperature.
Notes
1. Measure and keep your ingredients ready near worktop before you progress to begin. Timing is critical while making chikki.
2. Always grease the rolling pin and board/plate on which you will spread the peanut chikki before you start preparing it because this chikki firms up quickly and then it will be difficult to roll it.
3. Don’t overcook the jaggery else it will taste bitter.
4. The right consistency to make chikki is very important. It's neither too soft nor hard.
5. If the jaggery will be over cooked then the peanut chikki will turn very hard. If under cooked, it will stick to your teeth. So make sure to cook jaggery on lowest flame till it gets the right consistency.
6. Make cut marks while the peanut chikki is still warm. Once it's cooled down it can easily broken into pieces.
7. This recipe is versatile. With the base of jaggery syrup you can substitute peanuts with bhuna chana dal, cashews, walnuts, Hazel nuts or almonds.