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
Please use same 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)
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 3 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 appearon 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 in an airtight container.