PEA NUT - 2 CUP

firstly, to prepare the masala paste, in a mixi take 1 cup coriander, ½ cup mint, 3 chilli, 2 clove garlic and 1 inch ginger.

1

TURNS CRUNCHY

keep roasting on low flame until the peanuts turn crunchy

2

CRUNCHY PEANUT

once the peanuts start to separate its skin, turn off the flame and cool completely.

3

CRUSHED PEANUT

peel off the skin and transfer to the mixi. pulse and blend to form a coarse peanut powder. make sure not to powder it too finely. keep aside.

4

JAGGERY - 2 CUP

in a large kadai, take 2 cup of jaggery. use dark coloured jaggery as the colour of chikki depends on jaggery. alternatively, use sugar, caramelise the sugar without adding any water.

5

WATER -2 TBSP

add in 1 tsp ghee, 2 tbsp water and stir till the jaggery melts keeping flame on low.

6

MELT JAGGERY

stir well till the jaggery melts

7

FROTHY SYRUP

boil the jaggery syrup on low flame for 5 minutes

8

FROTHY SYRUP

boil till the syrup turns glossy and thickens.

9

BREAKS EASILY

check the consistency, by dropping syrup into a bowl of water, it should form a hard ball and cut with a snap sound. else boil for another minute and check

10

CRUSHED PEANUT

turn the flame to low and add crushed peanuts.

11

MIX WELL

stir well making sure jaggery syrup is well combined

12

TRANSFER

transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee

13

ROLL UNIFORMLY

cover with another butter paper and roll to slightly thick thickness

14

CUT PIECES

allow to cool for a minute, and when it is still warm cut it into pieces

15

READY TO EAT

finally, serve crushed peanut chikki once cooled completely, or store in an airtight container and enjoy up to a month

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