Peanut Chikki | Moongphali Gud ki Chikki
The most preferred sweet during winters here is crunchy Jaggery and Peanut Chikki. Make it anytime and relish for 2 to 3 months.
हिंदी में पढ़िए - मूंगफली गुड़ की चिक्की | Peanut Chikki | Moongphali Gud ki Chikki
Ingredients for Peanut Chikki
- Roasted Peanuts -1 cup (150 gms )
- Jaggery - 1 cup (200 gms ) (crumbled )
- Ghee - 2 tbsp
How to make Moongphali Gud ki Chikki
Put crumbled jaggery in a pan.Turn on flame.Add 1 tsp ghee to it.Stir and melt it on low flame. Break jaggery with spatula and stir and cook for 1 to 2 minutes more.
After 2 minutes , jaggery will seem puffy.To check the jaggery take some water in a bowl, pour some drops of jaggery in it.Let it cool a bit, then take out if it is stretching.
If not then cook for a minute, then break and check again. If breaking the jaggery is ready.Keep the flame very low,Put the peanuts in jaggery. Mix well.Turn off flame.
Grease the board and spatula with ghee, Pour the mix on the board.Spread with spatula. Grease rolling pin with ghee then spread with it. Once spread let it cool.
When slightly cool, mark the chikki. Keep the desired size. Once it cools completely, Separate it from the board.
Winter special Crunchy Peanut chikki is ready. You can keep the chikki in any container and relish it for 2 to 3 months.
We have roasted peanut in microwave, you can roast it on low flame by continuously stirring it, for 8 to 10 minutes in a wok.
Adding ghee to jaggery helps it melt well.
If you set the chikki on the thali or on its inverted side, then it comes out very easily.
When you put the jaggery to melt, keep stirring it continuously to prevent from sticking.
If the jaggery is less cooked,then the chikki will be sticky.
If the jaggery is over cooked, then it will taste bitter, make sure it is rightly cooked.
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