Easy chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 20 Servings
- Category: sweet
- Cuisine: Indian
Ingredients
- 2 cups peanut / groundnut
- 1½ cup jaggery / gud / bella
- 2 tbsp water
Method
- firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.
- keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
- once the peanuts starts to separate its skin, turn off the flame and cool completely.
- peel off the skin and keep aside.
- in a large kadai, take 1½ cup of jaggery.
- add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
- stir well till the jaggery melts.
- boil the jaggery syrup on low flame for 5 minutes.
- boil till the syrup turns glossy and thickens.
- check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
- turn off the flame and add roasted peanuts.
- stir well making sure jaggery syrup coats well.
- immediately pour the mixture to a tray lined with butter paper.
- spread and pat with the help of a small cup to smoothen the top.
- allow to cool for a minute, and when its still warm cut into pieces.
- lastly, serve peanut chikki once cooled completely, or store in a airtight container and serve for a month.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.