Craving a sweet and satisfying snack? Look no further than this easy crushed peanut chikki recipe! Made with just jaggery and peanuts, this melt-in-your-mouth treat is ready in under 30 minutes.
This blog post unveils the secrets to crafting the perfect crushed peanut chikki, even for novice cooks. With its simple recipe, minimal ingredients, and quick preparation time, you’ll be whipping up batches of this delectable treat in no time!
Preparing for Peanut Perfection
Gathering your ingredients is the first step to chikki-making success. Here’s what you’ll need:
- 2 cups peanuts: Raw or roasted, your choice! Roasting adds a deeper flavor, but raw peanuts work too.
- 2 cups jaggery: Opt for dark-colored jaggery for a richer taste and color. You can substitute with brown sugar if jaggery isn’t available.
- 1 tablespoon ghee (clarified butter): Adds richness and prevents sticking.
- 1-2 tablespoons water: Helps melt the jaggery and adjust the consistency.
- Optional add-ins: A pinch of cardamom powder, raisins, or chopped nuts for extra flavor and texture.
Crushed Peanut Chikki Recipe
- If using raw peanuts, preheat your oven to 350°F (175°C). Spread the peanuts on a baking sheet and roast for 10-15 minutes, stirring occasionally, until golden brown and fragrant.
- For roasted peanuts, skip the oven step and simply rub them between your palms to loosen the skins. Peel off the skins as much as possible, but don’t worry if some remain.
Crushing with Care
- Roughly chop the peeled peanuts in a food processor or mortar and pestle. Aim for a coarse texture with some small chunks remaining. You don’t want a fine powder!
Cooking Up Chikki Magic
- In a heavy-bottomed pan, melt the ghee over medium heat. Add the jaggery and water, stirring constantly until the jaggery dissolves completely.
- Increase the heat slightly and bring the jaggery syrup to a boil. Continue boiling for 5-7 minutes, stirring occasionally, until the syrup thickens and reaches a “soft-ball” stage. You can test this by dropping a small amount of syrup into cold water; if it forms a soft, pliable ball, it’s ready.
- Reduce the heat to low and carefully add the crushed peanuts. Stir gently but thoroughly to combine the peanuts with the hot jaggery syrup.
Shaping and Setting the Stage
- Quickly pour the hot chikki mixture onto a greased baking sheet or silicone mat. Spread it evenly with a greased spatula or rolling pin to a thickness of about 1/2 inch.
- Let the chikki cool completely at room temperature, then break it into pieces using a sharp knife or simply by snapping it with your hands.
Tips and Tricks for Chikki Triumph
- Use a heavy-bottomed pan to prevent burning the jaggery syrup.
- Don’t overcook the jaggery syrup; it will harden as it cools.
- Work quickly when pouring and spreading the chikki mixture, as it sets fast.
- Store chikki in an airtight container at room temperature for up to a week.
Also read: Sweet Potato Yogurt Bread Recipe
FAQs: Your Chikki Queries Answered
Q: Can I use granulated sugar instead of jaggery?
A: Yes, you can substitute brown sugar for jaggery, but the chikki will have a slightly different taste and color.
Q: What if my chikki turns out too hard?
A: If your chikki is too hard, try reheating it gently in a pan over low heat with a splash of water or milk until it softens slightly.