These Peanut Brittles or Sing chikki is made with just two ingredients, vegan and gluten-free. Also great protein snack. This used to be my all time favorite school candy snack. I grew up eating all sorts of chikkis made with variety of nuts and seeds. Most commonly, where I grew up, it is made with Peanut, or nuts like cashews, almonds, pistachio or seeds like sesame seeds. You can see my recipe of Sesame seeds balls. You can make balls(Laddu/ Ladoo) or you can make bars(Chikki). The two key ingredients for this recipe are Peanut and Jaggery. Now Jaggery can be available in different shapes and color may also vary but just go ahead and use any kind of jaggery you can find. If you buy a block of jaggery, shredded and use in recipes like this to melt faster. I sometimes get liquid kind jaggery and I prefer to use that.
Below is the video instructions to prepare Sing Chikki (Peanut Brittle)
I simply love all the sweets made with jaggery. Now, you might be thinking why jaggery? Let me tell you why I prefer jaggery over sugar.
Sugar and jaggery, both contains 60 calories per teaspoon. … Jaggery, being unrefined, is absorbed more slowly. Thus, it doesn’t increase blood sugar levels as rapidly as sugar. Jaggery is good for lungs – Jaggery, according to Ayurveda protects your lungs and is good for treating throat and lung infections.
For this recipe, You have to make sure that jaggery is cooked till it forms ball in water or else you will end up making laddu (balls) instead of chikki (brittle).
Sing Chikki (Peanut Brittle)
Ingredients
- 1 cup Peanuts Sing or Mumphali or nuts like cashew, almond
- ¾ cup Jaggery Gur
- ½ tsp Ground Cardamom Elaichi Optional
Instructions
- Grease a plate with generous amount of coconut oil or ghee and keep it ready.
- In a heavy bottom wok or pan add the peanuts, roast them on medium heat. Keep on stirring the peanuts for even roasting. As you roast, brown spots appear on peanuts, they turn crisp and shred their skin. Switch off the flame at this stage.
- Let the roasted peanuts cool down to room temperature. You can rub the peanuts between your palms and remove the skin from peanuts. I find it easier to remove the skin when they are still warm. The easiest way to remove the skin is to wrap peanuts in the towel, rub and the skin will get stuck on towel and collect the peanuts.
- Once the peanuts are ready, heat the same wok with jaggery and 2 tsp of water. When I have liquid jaggery, I don’t add water. Cook in low flame, jaggery dissolves in water and starts bubbling. Continue cooking and stirring the syrup. Keep a small bowl with some water and check the consistency of syrup by dropping few drops of jaggery syrup in water. If that drop of jaggery turns hard, brittle and can break with snap sound, then jaggery syrup is done. Switch off the flame.
- Add roasted peanuts in to jaggery syrup, combine well. Transfer this mixture on to greased plate, pat it using flat spatula. You can also cover it with parchment paper and roll using rolling pin. Rolling helps the peanut brittles to obtain even surface.
- Let the peanut brittle to cool down completely, then using a sharp knife cut them in to desired size. You can pat the bottom of the plate over floor to remove the peanut chikki.
- Store them in airtight container and it lasts for more than fortnight.
