1cupPeanutsSing or Mumphali or nuts like cashew, almond
¾cupJaggeryGur
½tspGround CardamomElaichi 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.
Notes
Once you learn basic of making Chikki, you can prepare variety of chikkis (Brittles) using variety of nuts and seeds. Kids love these candy kind treat so be sure to use Jaggery instead of Sugar.