Ingredients:
- 1 cup raw peanuts
- 1/2 cup jaggery (gur) or sugar
- 1/4 teaspoon cardamom powder (optional)
- A pinch of salt
Instructions:
- Roasting Peanuts:
– Begin by dry-roasting the raw peanuts in a pan over medium heat. Stir continuously to ensure even roasting. Roast until the peanuts turn golden brown and start releasing their nutty aroma. This usually takes about 5-7 minutes. Keep a close eye on them to prevent burning. - Removing Peels:
– Once roasted, transfer the peanuts to a clean kitchen towel. Fold the towel over them and rub vigorously. This will help remove the skins from most of the peanuts. Don’t worry if some skin remains; it adds a rustic touch. - Crushing the Peanuts:
– Coarsely crush the roasted peanuts. You can do this by placing them in a zip-lock bag and gently rolling over them with a rolling pin or by using a food processor. Leave some bigger pieces for added texture.
Source: https://commons.wikimedia.org / Prakrutim
- Preparing the Jaggery Syrup:
– In a separate pan, melt the jaggery (or sugar) over low heat. Stir continuously until it completely melts and starts to bubble. If you’re using jaggery, strain it through a fine sieve to remove any impurities. - Checking Syrup Consistency:
– To check if the jaggery syrup is ready, drop a small amount into a bowl of water. It should form a hard, brittle ball when cooled. This is known as the “hard ball stage” in candy making. - Adding Cardamom and Salt:
– If desired, add a pinch of cardamom powder and a pinch of salt to the jaggery syrup for flavor. Mix well. - Combining Peanuts and Jaggery:
– Quickly add the crushed peanuts to the hot jaggery syrup. Mix well to coat the peanuts evenly with the syrup. - Shaping the Chikki:
– Transfer the peanut-jaggery mixture to a greased plate or tray. Spread it out evenly and press it down firmly using a greased spatula or the back of a spoon. You can also use a rolling pin to flatten it. - Cutting into Pieces:
– While the mixture is still warm but not scalding hot, use a greased knife to cut it into desired shapes. Traditionally, squares or diamond shapes are common. - Cooling and Setting:
– Allow the chikki to cool completely at room temperature. It will harden as it cools. - Serving:
– Once completely cool and set, gently remove the chikki pieces from the plate. Store them in an airtight container, separating layers with parchment paper to prevent sticking.
Enjoy:
– Your homemade peanut chikki is ready to be enjoyed! It’s a delightful sweet and crunchy treat that’s perfect for snacking.
Peanut chikki is a classic Pakistani sweet that’s not only delicious but also simple to make at home. Whether you’re sharing it with family and friends or enjoying it as a snack, it’s a delightful addition to any occasion.