Go Back
+ servings

Peanut Chikki Recipe | sing dana chikki |  Moongfali Chikki | sing dana chikki

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 18 pieces

Ingredients
 

  • 400 gram or 4 cup peanuts - 200 grm for each chikki
  • 400 grams or 4 cup chopped jaggery - 200 grm for each chikki
  • 2 + 2 tsp ghee
  • ½ + ½ tsp cardamom powder

Instructions

  • In a pan, add 4 cups of peanuts and dry roast them on low flame for 2-3 minutes.
  • Switch off the flame and remove the cover of the peanuts with a kitchen towel.
  • Divide peanuts into 2 parts. The First 2 cups of peanuts break into pieces and second 2 cups of peanuts grind to a coarse powder.
  • Now in a pan, add 2 tsp ghee and add 2 cups of jaggery.
  • Keep stirring on medium flame till the jaggery melts completely.
  • Boil the jaggery syrup on low flame till the syrup turns glossy and thickens.
  • check the consistency, by dropping syrup into a bowl of water, it should form a hardball. Cook syrup for 1 minute for its darker color.
  • Switch off the gas, and add cardamom powder.
  • Do the same for another type of chikki.
  • Then add peanuts and peanut powder in different jaggery syrup.
  • Stir well making sure the jaggery syrup coats well. Then immediately pour the mixture over butter paper or onto a steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
  • Get together form a block, and then roll chikki with a rolling pin.
  • When it's still warm cut it into pieces. Then cool down chikki for at least 30 minutes.
  • Serve peanut chikki, or store in an airtight container and serve for a month.

Notes

  • proportion of peanut and gud should be equal in grams.
  • dry roast til on medium flame.
  • ghee gives shine and softness to chikki.
  • cook jaggery till it changes its color.
  • roll and cut chikki while its mixture is slightly hot.