Crushed Peanut Chikki
This Crushed Peanut Chikki is a traditional Indian sweet made with roasted peanuts, jaggery syrup, and a hint of cardamom. It is crunchy, perfectly sweetened, and great for festive treats, winter days, or healthy snacking.
Servings: 40 Pieces
Ingredients
- 2 cups (320g) raw peanuts
- 2 cups (320g) chopped or grated jaggery
- 2 tablespoon water
- 1 teaspoon ghee
- ¼ teaspoon ground cardamom (optional)
Instructions
Rosting the Peanuts
- Heat a thick-bottomed pan and add peanuts to it. Roast the peanuts over medium-low heat, stirring continuously to ensure uniform roasting.
- Roast the peanuts until they are crunchy and show some brown spots. You can also taste a couple of peanuts to make sure they are crunchy and well-roasted.
- Once roasted, turn off the heat and transfer the peanuts to a bowl or plate. Allow them to cool down slightly.
- Once the peanuts are cool enough to handle, rub and crush them between your palms to remove the skin. It will come off easily.
- Then, remove all the skin and grind the peanuts in a food processor or a grinder into a coarse powder. Set it aside.
Preparations
- Grease two pieces of parchment paper with oil or ghee. Set them aside. Also, keep the rolling pin ready.
- Keep a bowl of cold water nearby while making jaggery syrup.
Making the Jaggery Syrup
- Add grated or chopped jaggery, ghee, and two tablespoons of water into the heavy-bottomed pan.
- Heat on medium-low, stirring frequently, until the jaggery has melted. Continue cooking the jaggery mixture, stirring continuously. Soon, the jaggery syrup will start to thicken and begin to bubble.
- The syrup will also change color, becoming darker. At this point, do not leave it unattended; check its consistency by adding a few drops to a bowl of cold water.
- The syrup should reach the hard-ball stage. When you add a couple of drops to a bowl of cold water, they should sink and immediately solidify. Also, it should be crispy, firm, and snap easily.
Making the Peanut Chikki
- So, once the jaggery syrup reaches a hard ball stage, quickly add crushed peanuts and ground cardamom. Mix in the syrup until well combined; however, do so promptly.
- Turn off the heat and transfer the mixture onto a piece of greased parchment paper. Place another piece of parchment paper on top, and roll the mixture into an even layer with the rolling pin.
- Remove the parchment paper and mark the lines into equal squares with a knife. So, it will be easier to cut them into pieces once the Chikki is set.
- Allow the Chikki to cool completely, then break into pieces.
Storing Suggestions
- Store the Crushed Peanut Chikki in an airtight container at room temperature. It stays fresh for up to a month if kept in a cool and dry place.
- Avoid refrigeration, as humidity can make it sticky and cause it to lose its crunch.
Notes
- Roasting the Peanuts: Roast the peanuts on medium-low heat, stirring constantly. Properly roasted peanuts should be crunchy all the way through. Any moisture will affect the final texture of the chikki. It is also essential to remove the peanut skin entirely.
- Grinding the Peanuts: Do not over-process the peanuts. Coarsely ground peanuts with some texture work best. So, do not grind the peanuts into a powder.
- Jaggery Syrup: Reaching the correct consistency is the most crucial step in making perfectly crunchy Crushed Peanut Chikki. The syrup must reach the hard-ball stage, which gives the chikki its signature crisp texture. If the syrup is undercooked, the chikki will turn out soft and sticky. If it is overcooked, the chikki will become very hard and difficult to bite into.
- Check the Consistency: To check the syrup consistency, keep a small bowl of cold water nearby and drop a few drops of the syrup into it. The syrup should sink immediately, solidify, and snap easily when pressed between fingers. Alternatively, you can use a candy thermometer; the syrup temperature should be between 250°F and 265°F.
- Work Quickly: Once peanuts are added to the jaggery syrup, everything sets very fast. Keep parchment paper and the rolling pin ready before you start.
- Rolling the Chikki: Once the peanut and jaggery mixture is ready, transfer it immediately onto a greased piece of parchment paper and roll it out while the mixture is still hot. Working quickly is essential, as the chikki sets almost immediately. Roll it into an even layer of the desired thickness.
- Cutting: After rolling the chikki, use a greased knife to score deep lines into squares or rectangles when it's still warm. This makes it much easier to break or cut the chikki neatly once it has completely cooled and set. If the mixture cools down before marking, it won't be easy to slice the chikki evenly.
Nutrition (Approximate Values)
Calories : 77kcalCarbohydrates : 9gProtein : 2gFat : 4gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 0.3mgSodium : 1mgPotassium : 51mgFiber : 1gSugar : 7gVitamin C : 0.003mgCalcium : 7mgIron : 0.2mg
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