13/01/2022
LOHRI RECIPE: PEANUT CHIKKI
INGREDIENTS:
1 cup Peanuts
¾ cup Gur/Jaggery
3 teaspoons Water
¼ teaspoon Cardamom Powder
½ tablespoon Ghee to grease the tray
METHOD:
Dry roast peanuts in a heavy-bottomed pan until light brown and toasty. Allow them to cool.
When comfortable to touch, start rubbing peanuts in between your hands, and its outer layer will begin to come off. Set it aside to cool.
Grease a tray with ghee and set it aside.
Combine water, cardamom powder, and jaggery in a pan and bring it to a boil. Cook the jaggery syrup over medium-low heat, constantly stirring until the mixture boils.
Once the jaggery syrup reaches the hardball stage (at 265° F), check the consistency – the gur syrup will look thick (almost like 2 string consistency), and when dipped in syrup, it will coat the back of your spoon. That shows your syrup is ready.
Take the syrup off the flame.
Add the roasted peanuts and mix until all the peanuts are coated well with the syrup.
Work very quickly here, as the mixture will harden pretty fast.
Spread the peanut mixture to a greased flat plate and cover it with parchment paper.
Lift the parchment paper and mark the chikkis with a sharp knife into squares.
This way, the gajak will snap easily once cooled. Set it aside to cool completely.
Cut and store the pieces in an airtight container. Good for 3-4 weeks.
If the jaggery syrup was not cooked to the correct stage, chikkis will remain soft.
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