Peanut Chikki

🔥 Prep

• Measure 200 g of peanuts; if using raw peanuts, dry‑roast them over low heat for 5‑7 minutes, then remove skins if desired.
• Chop 150 g of jaggery into small pieces; measure 1 tsp of ghee and 50 ml of water and keep them ready.

🔥 Cook

• 1. Heat a heavy‑bottomed pan over medium heat and add the 1 tsp ghee, letting it melt for 30 seconds.
• 2. Add the 50 ml water and the chopped jaggery to the pan.
• 3. Stir continuously over medium heat until the jaggery completely dissolves, about 2 minutes.
• 4. Increase the heat to medium‑high heat and bring the syrup to a boil, cooking without stirring for 4‑5 minutes until it reaches a thick, amber consistency (hard‑ball stage).
• 5. Add the 200 g peanuts to the syrup and stir quickly to coat evenly, cooking for 1 minute on medium heat.
• 6. Transfer the mixture onto a greased tray (greased with a little ghee) and spread it out to an even thickness of about ½ inch using a spatula or rolling pin.
• 7. Allow the chikki to cool at room temperature for 10‑15 minutes until firm, then cut into bars or diamonds with a sharp knife.
• 8. Store the peanut chikki in an airtight container.

🔥 Serve

• Serve the peanut chikki at room temperature as an energy‑rich snack.
• Pair with a hot cup of masala chai or filter coffee for a traditional South Indian treat.
• Store leftovers in an airtight container; they stay fresh for up to 2 weeks.