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- 1 cup peanuts OR 160 grams peanuts (moongphali) ½ cup tightly packed jaggery powder OR 100 grams jaggery powder 2 tablespoons water some oil or ghee for greasing
heat a kadai or pan. add 1 cup peanuts in it. On a low to medium-low flame, roast the peanuts stirring often till they become crunchy.
Roast till you see color. Once the peanuts have become warm or cool down, then rub them between your palms. the husks peels of easily.
take ½ cup tightly packed jaggery powder. you can also use jaggery block. add water and heat till syrup is formed
check the syrup in cold water and it should be firm, brittle and break or snap easily.
Add the peanuts and give a quick stir and mix very well. switch off the flame and quickly pour the chikki mixture on the greased plate.
flatten it out and let it set
cut into squares.