1cupJaggerychopped into smaller pieces, or jaggery powder
1-1.5cupPeanutsunsalted, roasted peanuts
1-2tbspOil to coat the tray
Instructions
Prepare a baking sheet
Oil a baking sheet or tray in which you will set the chikki.
Melt the Jaggery
In a pot on low heat, add the chopped jaggery.
Cook the jaggery until it melts and is deep caramel color.
Test the jaggery: To test if the jaggery is ready, drop a little into a bowl of water. If it hardens instantly and forms into a ball, it is ready to use. If not, cook it a little longer.
Coat the peanuts and set the chikki
Once it is ready, add the peanuts. Fold the peanuts, so they are fully coated in the jaggery.
Once the peanuts are fully coated, pour the peanut-jaggery mixture onto the prepared tray. Flatten the mixture with a greased spoon, spreading to the edges of the tray.
Alternatively, you can pour the mixture between two sheets of parchment or wax paper.
Use a rolling pin to flatten the mixture.
Flatten the mixture until it is about ¼ - ½ inches thick.
Cut and Store
Use a knife to score the peanut chikki into squares. Let it cool completely (about 30 minutes).
Once cooled, break the pieces to enjoy.
Store in an airtight container at room temperature for up to a month.