Chikki is candy loved by indians all over. A universally popular snack form the western part of India, but made in a similar manner all over the country and even abroad. Chikkis are popular in Maharahtra, konkan region , gujrat and tamilnadu. but the method too remains same all everywhere.Ingredients:
Groundnuts – one and half cup
Sugar or jaggery – about one cup
Ghee – 2 teaspoons.
Method:
- Roast the groundnuts in a kadai on a medium flame.After it cools, rub off the skin and crush lightly with hand .
- Grease a plate with ghee and set aside .
- Melt the sugar in a thick bottomed kadai over a very low flame.
- When it has melted and turned slightly golden, remove from the flame and add the nuts while stirring briskly.
- If you are using jaggery follow this method. Heat jaggery (or sugar) in water to create a thick syrup. Test by adding one drop in cold water. If the jaggery remains firm, then consistency is correct.
- Add roasted peanuts, and immediately spread on the greased board.
- Roll out flat to 1 cm thickness, and allow to cool.
- Cut into squares when cool.Store in an airtight box.
Making time: 35 minutes
Serves: 4 persons
Shelflife: 2-3 weeks if stored in airtight container.
Note: Though sugar or jaggery , any one of them can be used to prepare chikki, I would recommend to use jaggery. Jaggery gives chikki a good taste and also keeps it little soft making it easier to chew and eat. Also jaggery is better than sugar in terms of nutrition and health, since it contains iron and also doesnt add up more calories.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
Click here to know more about of Indian Sweets and Desserts- An Introduction To Indian Sweets And Desserts.
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