- 1 cup roasted peanuts
- 1 cup jaggery
- 1 tablespoon ghee
- 1 teaspoon cardamom powder
Grease a flat surface or a plate with ghee and keep it ready.
In a heavy-bottomed pan, melt the jaggery on medium heat. Stir continuously until the jaggery has melted completely and starts to bubble.
Add the roasted peanuts and cardamom powder to the jaggery mixture. Stir well to coat the peanuts with the jaggery.
Continue cooking the mixture on medium heat, stirring continuously, until it reaches a hard-ball stage. To check the consistency, drop a small amount of the mixture into a bowl of cold water. If it forms a hard ball, it’s ready.
Pour the mixture onto the greased surface or plate. Using a rolling pin or a spatula, flatten the mixture to the desired thickness.
Let the mixture cool for a few minutes until it’s still warm but not too hot to handle.
Using a knife or a cookie cutter, cut the chikki into desired shapes.
Allow the chikki to cool completely and harden.
Store the peanut chikki in an airtight container at room temperature.
Note: You can also add other nuts like almonds, cashews, or pistachios to the chikki for a different flavor and texture. You can also add sesame seeds or coconut to the mixture. Adjust the amount of jaggery according to your taste preference.