Crushed peanuts chikki

 

Ingredients 

Peanuts (kadale kayi bija//mungfali)— 1 cup roasted

Jaggery powder (Bella//gud)—1 cup

Ghee—1 tablespoon 

Water—2 tablespoon 

Method 

Take a thick bottomed kadai or nonstick pan,Dry roast peanuts on low medium flame stirring continuously.

Roast until they start cracking and until slightly turns to brown colour.

Do not burn the peanuts.

It may take nearly 6 to 7 minutes.

Remove from flame.

Let it cool.

Rub with your hands or transfer the roasted  kadale kayi bija onto a clean cloth.

Fold it and roll gently.

Skin would come off easily

Transfer to a plate ,separate the peels by tossing them gently.

De skin and halve the kadale kayi bija.

Keep it ready.

Now grind them (peanuts)coarsely in a mixer grinder jar.

Grease a parchment paper and rolling pin and keep it ready.

Now take a nonstick pan add ghee to it ,add in jaggery,water .

Keep on medium  low flame.

Keep stirring continuously till the jaggery powder melts and turns smooth and creamy.

Keep stirring until frothy and colour changes to glossy dark colour .

At this stage take a small bowl of water and drop few drops of jaggery syrup to check the final consistency.

If it hardens and breaks with a snap sound then it’s ready .

Turn  off the heat.

Add in crushed peanuts and mix until well combined.

This step should be done very quickly before the mixture hardens.

 

Immediately transfer the mixture onto the greased parchment paper.

Using a greased rolling pin,spread the mixture  to 1/4 inches thickness.

Cut into squares with a knife while its still hot.

After few minutes seperate the chikki pieces.

Store in an airtight container.