So here is the recipe for the chikki. Here I have used peanuts but you could use black or white sesame seeds or other dry fruits or a combination of any of the above with jaggery to make the chikki.
There are two main things you have to keep in mind while making chikki:
- First is to not burn the jaggery while melting. For this I always add a couple of tablespoons of water and a tsp of ghee to the jaggery. The ghee also gives the chikki a beautiful shine.
- Second is cooking the jaggery right. So here comes the trick I was talking about.
I have showed it in pictures as well for you all to understand. When we cook jaggery and it starts changing colour, drop it in a bowl of water. It forms a ball, pick that up and try to break it. If it’s stretches you need to cook it a little more till the drop of jaggery out in water breaks and not stretches. All this has to be done on a very low flame because you don’t want to burn the jaggery. Once we reach this stage we switch off the flame and add the roasted peanuts or sesame or dry fruits if you wish to.
Take a look!
- Jaggery (gud) 100 grams
- Peanuts 100 grams
- Water 2 tbsp
- Ghee 1 tsp+for greasing
1. Roast the peanuts on low flame till the skin starts separating.
2. Cool them and remove the skin by rubbing the peanuts in between the palms.
3. Take jaggery in a pan and add water and ghee and cook on low flame till jaggery melts.
4. Once it starts changing colour check it by dropping in water. Just when it starts breaking remove the pan from flame and mix in the peanuts.
5. Quickly spread the mixture on a greased platform and with a greased rolling pin roll the chikki as thin as you want. This has to be done quickly as the cooled chikki won’t spread.
6. When it’s still warm cut it into squares and let it cool completely.
7. Store the cooled chikki in an air-tight container and enjoy for a month.