Pallipatti Chikki

Preparación

1. 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. 2

   In a heavy-bottomed pan, add the jaggery and a tablespoon of water. Heat it over low flame until the jaggery melts completely and forms a smooth syrup. To check the consistency, drop a small amount of syrup into a bowl of water; it should form a hard ball.

3. 3

   Add the ghee and cardamom powder to the jaggery syrup and mix well.

4. 4

   Quickly add the roasted peanuts to the syrup and stir until all the peanuts are well coated with the jaggery mixture.

5. 5

   Pour the mixture onto a greased surface or a tray lined with parchment paper. Flatten it with a rolling pin to your desired thickness.

6. 6

   While the mixture is still warm, cut it into pieces of your preferred size and shape.

7. 7

   Allow the chikki to cool completely before serving or storing in an airtight container.