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Can any one dislike these glaze textured, addictive and energy packed treats?? None..obviously. Peanut brittle is such a condiment that are relished as an instant energy booster, as a movie time snack or as a substitute of fatty chocolates.
Peanut brittle is a means of recollecting all beautiful memories of my college life. It was present when we met first time in college after vacation, it was also there when we said goodbyes before we parted away to pursue our careers. Peanut chikki was our companion when we sat down for group discussion to understand and share knowledge on various subjects. All in all peanut chikki has also witnessed the trivial fights we fought with one another.
These peanut chikkis are a) jumbo in size, because I accidentally made them huge -oops? b) crispy, glassy and crumbly like a good chikki should be. These can bring the best of best winter + holiday feeling right at your house.
Yesterday was awesome, it was pleasant weather with moderate chill here in UAE. Kids were at home on vacation and I made these cute, sweetened peanuts like a happy little winter kitchen self that I am. Only two ingredients peanut and jaggery plus 40 minutes of your precious time can result in yummy yummy treats like this. The key to get perfect chikki is making jaggery syrup of right consistency in low flame. You need to ensure by examining a drop of jaggery syrup in cold water, that it is hard, can break easily making a snap sound. That is when you can include roasted peanuts and transfer on to a plate leveling with 2 mm thickness. Rest of the story is marking pieces and devouring them one after the other. 🙂 If you are a true lover of peanuts then you must also check peanut laddu which is an easier version of chikki.
Print Recipe
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Servings: 12 -15 Big pieces
Author: Sumana
Ingredients
- Peanuts- 1 cup
- Jaggery powder- 3/4 cup
- Ghee- 1 tsp to grease
Instructions
Preparation
Grease a plate with generous amount of ghee and keep it ready.
Method
chikki preparation starts with roasting peanuts. In a heavy bottom wok or pan add the peanuts, roast them on medium heat. Keep on stirring the peanuts for even roasting. As you roast, brown spots appear on peanuts, they turn crisp and shred their skin. Switch off the flame at this stage.
Let the roasted peanuts cool down to room temperature. You can rub the peanuts between your palms and remove the skin from peanuts. I find it easier to remove the skin when they are still warm.
Once the peanuts are ready, heat the same wok with jaggery and 2 tsp of water. Cook in low flame, jaggery dissolves in water and starts bubbling. Continue cooking and stirring the syrup. Keep a small bowl with some water and check the consistency of syrup by dropping few drops of jaggery syrup in water. If that drop of jaggery turns hard, brittle and can break with snap sound, then jaggery syrup is done. Switch off the flame.
Include roasted peanuts in to jaggery syrup, combine well. Transfer this mixture on to greased plate, pat it using flat spatula. You can also cover it with parchment paper and roll using rolling pin. Rolling helps the peanut brittles to obtain even surface.
Let the peanut brittle to cool down completely, then using a sharp knife cut them in to desired size. You can pat the bottom of the plate over floor to remove the peanut chikki.
Addictive candiment peanut brittle/chikki is ready. Store them in airtight container and it lasts for more than fortnight.
Notes
Do not leave the wok unattended when roasting the peanuts and making jaggery syrup.
You can also use micro wave to roast the peanuts.
If the jaggery is hard, you can shred it using knife or grate it to powder.
You can use cardamom powder or dry ginger powder for flavors. If using, add it to jaggery syrup.
Do not add too much water to jaggery while making syrup.
Consistency of jaggery is very important. If you add peanuts to soft ball consistent jaggery syrup, then you will not get the glaze look on the chikki. Hard ball consistency jaggery syrup is perfect to obtain the glazing textured peanut brittle.
As a variation, you can crumble roasted peanuts in a blender for a second before combining with jaggery syrup.
