Peanut Chikki recipe with step by step photos
If you like peanut chikki-
If you like peanut chikki, then also try other chikki recipes like
For the peanut chikki-
To make peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki, we need roasted peanuts. Ensure to buy unsalted peanuts for this recipe.
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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. While doing so they will consequently break into halves. 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. Alternatively buy roasted peanut halves that are available ready in the market. Ensure to buy unsalted peanuts for this recipe.
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Then to make groundnut 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 2 ingredient shengdana 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.
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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 peanut halves.
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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.
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Pat the mixture, with greased hands.
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Roll the moongfali chikki using a greased rolling pin to make 275 mm. (11”) 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.
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Break into pieces with your hands.
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Store the peanut chikki Makar sankranti recipe in an airtight container in a cool and dry place. It stays fresh for at least one month during the winter days!
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