Crushed Peanut Chikki, Crushed Shing Dana Chikki Made in Jaggery
by Tarla Dalal
crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with 18 amazing images.
crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki is one of the most popular amongst chikkis, the crushed peanut version being as popular as the whole one. Learn how to make crushed shing dana chikki.
To make crushed peanut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted crushed peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions. Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Repeat step 7 to 9 to make 1 more batch of chikki. Break into pieces and store it in an airtight container in a cool and dry place.
Crushing the peanuts increases the aroma of the chikki, and enhances the flavour too as the peanuts and jaggery mix more uniformly. The texture of crush peanut jaggery chikki is also quite different, somewhat softer, which makes it convenient for elders also to enjoy.
This detailed recipe gives the step-by-step procedure to prepare of crush peanut chikki for Makar Sankranti. 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. It stays fresh in an airtight container for at least one month!
Tips for crushed peanut chikki. 1. When making the 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. 2. 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. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki.
Enjoy crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with step by step images.
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
For Crushed Peanut Chikki
2 cups chopped jaggery (gur)
3 cups roasted and crushed peanuts
For crushed peanut chikki
- For crushed peanut chikki
- To make {span class="bold1"}crushed peanut chikki{/span}, heat an aluminium kadhai on a high flame.
- Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.
- Switch off the flame and keep stirring for few more seconds.
- Add the roasted crushed peanuts and mix very well.
- Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions.
- Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle.
- While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
- Cut immediately using a sharp knife into equal squares. Cool completely.
- Repeat step 7 to 9 to make 1 more batch of chikki.
- Break the {span class="bold1"}crushed peanut chikki{/span} into pieces and store it in an airtight container in a cool and dry place.
If you like crushed peanut chikki
- If you like crushed peanut chikki, then also try other chikki recipes like
For the crushed peanut chikki
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To make crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki, we need roasted peanuts.
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We have to deskin them. For that take a few peanuts in hand and by applying little pressure rub them between your palms to remove the skin. Once all the peanuts have been de-skinned, place them in a flat plate and toss the plate so as to separate the skin and the peanut halves. Finally discard the skin.
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Grind these deskinned peanuts in a peanut crusher or a mixer jar to a coarse powder. A peanut crusher (also called as cashew crusher) is preferred as it helps to keep the oils in the peanuts intact. If you are using a cashew crusher, move its handle in forward direction to get coarsely crushed peanuts. Moving it in forward direction gives finely crushed peanuts. These are roasted coarsely crushed peanuts.
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Then to make crushed shing dana chikki, heat an aluminium kadhai on a high flame. Prefer to use an aluminium kadhai with a medium thickness base. To thin a base of the kadhai might burn the jaggery. If you don’t have an aluminium kadhai, you can use a non-stick kadhai. We do not recommend the use of steel kadhai.
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Add the chopped jaggery to it.
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Mix well and cook the crush peanut jaggery chikki on a high flame for 2 minutes, while stirring continuously using a slotted spoon. You can use any other big spoon or flat laddle also.
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Lower the flame to slow and keep stirring continuously for 3 minutes, till the jaggery forms foam and changes the colour.
- Switch off the flame and keep stirring for few more seconds. This is to avoid further cooking of jaggery syrup.
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Add the roasted crushed peanuts.
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Mix very well using the same spoon.
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Immediately, put the mixture on a greased platform, while mixing it upside down using a flat ladle so that both sides will be smooth and glossy.
- Divide the mixture into 2 equal portions.
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Pat a portion of the mixture, with greased hands.
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Roll the crush peanut jaggery chikki using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling, ensure you roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. Also while rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
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Cut immediately using a sharp knife into equal square pieces. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Finally cool it completely.
- Repeat steps to make 1 more batch of chikki.
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Break into pieces with your hands.
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Store the crushed peanut chikki in an airtight container in a cool and dry place. It stays fresh for upto a month during the winter days.
| Energy | 102 cal |
| Protein | 3.1 g |
| Carbohydrates | 10.3 g |
| Fiber | 1 g |
| Fat | 5.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 4.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 0 mg |
| Folic Acid | 28.8 mcg |
| Calcium | 18.1 mg |
| Iron | 0.8 mg |
| Magnesium | 20.2 mg |
| Phosphorus | 48.6 mg |
| Sodium | 2.2 mg |
| Potassium | 84.6 mg |
| Zinc | 0.4 mg |
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!
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 ??
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.