Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery

Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery

This recipe has been viewed 54701 times
5/5 stars  100% LIKED IT   
3 REVIEWS ALL GOOD



Peanut Chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture is also quite different, somewhat softer, which makes it convenient for elders also to enjoy. However, when making the Crushed Peanut Chikki, you must take care not to crush it in a mixer as it will get too soft – use a nut-crusher for the purpose.


This detailed recipe gives the step-by-step procedure to prepare Crushed Peanut Chikki. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. It stays fresh in an airtight container for at least one month!

Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery recipe - How to make Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery

Preparation Time:    Cooking Time:    Total Time:     Makes 34 pieces
Show me for pieces

Ingredients
Method
    Method
  1. Heat an aluminium kadhai on a high flame.
  2. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
  3. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.
  4. Switch off the flame and keep stirring for few more seconds.
  5. Add the roasted crushed peanuts and mix very well.
  6. Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions.
  7. Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle.
  8. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
  9. Cut immediately using a sharp knife into equal squares. Cool completely.
  10. Repeat step 7 to 9 to make 1 more batch of chikki.
  11. Break into pieces and store it in an airtight container in a cool and dry place.
Nutrient values (Abbrv) per piece
Energy102 cal
Protein3.1 g
Carbohydrates10.3 g
Fiber1 g
Fat5.9 g
Cholesterol0 mg
Sodium2.2 mg

Reviews

Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery
 on 08 Sep 18 01:00 AM
5

Hi. I tried this recipe with 2 cups of ground peanuts and 1cup of jaggery. After melting jaggery and adding peanuts,the mixture didn''t come together. So I added around half cup jaggery more to it. But the mixture is still a loose mass as if it needs more jaggery. What went wrong and how can I fix it. Please help!
Tarla Dalal
10 Sep 18 09:35 AM
   Hi Harvinder, Making chikki is an art. You have to follow the exact recipe and adding jaggery from behind will affect the texture.
Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery
 on 20 Jul 18 10:30 PM
5

Hi , tried the recipe . It came out very well . But it’s soft for my mother in law liked it so much but I would prefer a little hard like the store bought one . What should I do ? And in the step 3 , is it not necessary to add little water ??
Tarla Dalal
21 Jul 18 08:34 AM
   Hi Akila, Thank you for your kind words. There is no need to add water in step 3. Also, you can try this recipe to make peanut chikki like the store using this recipe https://www.tarladalal.com/Peanut-Chikki-41000r
Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery
 on 05 Jul 16 03:16 PM
5

Very nice recipe... the chikki turned out to be same like we get in the market.... I will make it more often now.... the proportion of jaggery and chikki is also prefect, thus lending the mch needed sweetness to the chikki.