1Instructions
- 1
Dry 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
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.
- 3
To test the consistency of the jaggery syrup, drop a small amount into a bowl of cold water. If it forms a hard ball, the syrup is ready.
- 4
Quickly add the roasted peanuts to the jaggery syrup and mix well to ensure all the peanuts are coated evenly.
- 5
Pour the mixture onto a greased surface or a sheet of parchment paper. Flatten it out using a rolling pin to your desired thickness.
- 6
While the mixture is still warm, cut it into squares or rectangles using a sharp knife.
- 7
Allow the chikki to cool completely and harden before serving or storing in an airtight container.
