Steps for preparation
- 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 start 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 add 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.
- serve peanut chikki .