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.
keep roasting on low flame until the peanuts turn crunchy
once the peanuts start to separate its skin, turn off the flame and cool completely.
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.
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.
WATER -2 TBSP
add in 1 tsp ghee, 2 tbsp water and stir till the jaggery melts keeping flame on low.
stir well till the jaggery melts
boil the jaggery syrup on low flame for 5 minutes
boil till the syrup turns glossy and thickens.
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
turn the flame to low and add crushed peanuts.
stir well making sure jaggery syrup is well combined
transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee
cover with another butter paper and roll to slightly thick thickness
allow to cool for a minute, and when it is still warm cut it into pieces
READY TO EAT
finally, serve crushed peanut chikki once cooled completely, or store in an airtight container and enjoy up to a month