Mar 12, 2012

Peanut Chikki / Peanut Brittle



Here's the recipe link of Peanut Brittle / Peanut Chikki (without corn syrup). This recipe was tested twice !!!






































Peanut Chikki / Peanut Brittle

Serve: 4 – 5

Please use same measuring cup to measuring cup to measure peanut and sugar.

Ingredients

1 cup peanuts(200 ml / 8 oz– measuring cup of 200 ml capacity)

1 cup sugar (200 ml / 8 oz –measuring cup of 200 ml capacity)

¼ teaspoon dried ginger powder (chukku podi)

2 pinches cooking soda

2 teaspoon unsalted butter

A pinch of salt

1 teaspoon oil / ghee (to grease steel thali/ plate / baking dish)

Method

For peanuts:

Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts.


Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 2 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts.

Grease a steel thali or baking dish with 1 teaspoon oil / ghee and keep it ready.

For sugar:

Short method - Heat a heavy bottomed kadai / pan on a medium heat. Add 1 cup sugar and spread well.


When it melts (smooth and clear solution and there won’t be any sugar crystals) and color changes from yellow to dark brown, switch off the heat. Do not stir or shake the pan / kadai. It will melt slowly. Approximate time for this process (till melting on a low to medium heat) 5 - 7 minutes.


At this stage, add dry roasted peanuts and dried ginger powder, 2 pinches of cooking soda, a pinch of salt, unsalted butter. Stir well continuously until peanuts well coated with caramelized sugar. Immediately spread this peanut – sugar mixture into a greased thali / baking dish and spread it evenly (1/4 - inch in thickness) with a flat spatula.


Cut into desired shape and size. Keep aside to cool for 30- 40 minutes and gently remove chikki / brittle from the thali / baking dish. Store in an airtight container.

2 nd recipe - Gujarati style Groundnut chikki , Easy method and  soft too !!!


Sing Ni Chikki (Groundnut Chikki)

A delicious and soft chikkis, made of groundnut, melted and sieved jaggery, 1 tablespoon ghee and cardamom powder. Recipe from The Gujarati cook book by Kanchan Kabra !!

Makes: 9 – 10 groundnut chikkis

Ingredients

Please use same measuring cup to measuring cup to measure peanut and jaggery.

1/2 cup peanuts (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 tablespoon ghee

1/2 cup melted and sieved jaggery (100 ml / 4 oz)

¼ teaspoon cardamom powder

1 teaspoon oil / ghee (to grease steel thali / plate / baking dish)

Method

For groundnuts:

Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).

Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 2 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).

Grease a steel thali or plate with 1 teaspoon oil / ghee and keep it ready.

In a non stick pan, heat 1 tablespoon ghee on a medium heat. Add melted and sieved thick jaggery . Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens / lot of bubbles will appear on the top of the jaggery mixture. At this stage, add cardamom powder and groundnut and gently stir well for 4 – 5 minutes on low heat until thickens and leaves from the sides of the pan. Switch off the heat.

Spread this peanuts – jaggery mixture into the greased steel thali and spread it evenly with the base of a flat spatula. Cut into desired shape and size when it is very hot (do not remove peanuts pieces / chikkis from the thali when it is very hot). Keep aside to cool for 20 minutes and remove carefully. Store it   in an airtight container.




1 comment:

Pravina Parikh said...

hi Niya I like your both recipe
thank you for posting