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Peanut Chikki

Peanut Chikki

Peanut Chikki


2 cups gur (grated)

Ghee (for greasing)

2 cups peanuts (unsalted)


Heat a pan and lightly roast the peanuts. Remove and gently crush them to split them. Set them aside.

In a fresh pan, add jaggery and place it on low heat. Allow the jaggery to melt and start boiling.

Once the jaggery changes color, take a spoonful of molten jaggery and drop it in cold water. Remove the piece of jaggery from the water and check if it crackles between the teeth with a cracking sound. Ensure it is not chewy.

At this stage, add the peanuts and mix them thoroughly.

On a chopping board or a marble top, lightly grease with ghee.

Remove the hot peanuts onto the greased surface and, using a metal plate or greased plastic film on top, firmly press it to spread it.

Roll out the mixture thin using a rolling pin. Shape them into round ones.

Allow it to completely cool, and once hardened, serve. (IANS)

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