Peanut Chikki Recipe | Moongfali Chikki

Peanut Chikki Recipe | Moongfali Chikki
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Peanut Chikki Recipe | Moongfali Chikki
Ingredients:
Peanuts - 1 Cup
Jaggery - 3/4 Cup (You can use 1 cup if you want it sweeter)
Salt - 1 Pinch
Ghee - 1/2 TSP


Method:
Grease the back of a plate with ghee or oil and keep ready. Roast the peanuts and let them cool down. Remove the peanut skin once they cool down and keep ready. Heat a pan, add 2 to 3 TBSP water and add jaggery. Let the jaggery melt. Strain the jaggery syrup to ensure the jaggery is clean to use. Now on low to medium flame, cook the syrup. Add a pinch of salt and stir continuously. When you put a drop of syrup in water, you should be able to make a firm jaggery ball with your fingers. This means the syrup is ready. Add ghee and mix well. Add the de-skinned peanuts and mix well. You can crush the peanuts a little before adding if you like. Also, if you add 1 full cup jaggery, it'll help in binding better. However, I use only 3/4 cup as I like it better that way. Switch off the flame and transfer it to the greased plate immediately. Flatten it using a greased spoon/ spatula or a rolling pin and give it a square shape. Make the cuts while it's still hot to warm or it'll become very difficult to cut pieces later. Also, de-mould while a little warm so it's easier to demould. Peanut chikki with jaggery is ready!

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