Classic Peanut Chikki

Instructions

1. 1

   Roast the peanuts in a pan over medium heat until they are golden brown and aromatic. Allow them to cool, then remove the skins by rubbing them between your hands.

2. 2

   In a heavy-bottomed pan, add the ghee and jaggery. Cook over low heat, stirring continuously, until the jaggery melts completely and forms a smooth syrup. To test the consistency, drop a small amount of syrup into a bowl of cold water; it should form a hard ball.

3. 3

   Once the syrup is ready, quickly add the roasted peanuts to the pan and mix well to ensure all the peanuts are coated with the jaggery syrup.

4. 4

   Immediately pour the mixture onto a greased flat surface or a greased tray. Use a rolling pin or a flat spatula to spread the mixture evenly to your desired thickness.

5. 5

   While the mixture is still warm, use a knife to cut it into squares or rectangles. Allow it to cool completely and harden.

6. 6

   Once cooled, break the chikki along the cut lines and store it in an airtight container.