Peanuttikki Recipes

PEANUT CHIKKI RECIPE

Steps:

• Roast peanuts in a pan (preferably heavy based pan) on medium flame for approx. 5-6 minutes. Stir constantly to prevent burning.
• Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
• Grease surface of counter top or reverse side of a big plate and a rolling pin (belan) with ghee.
• Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.
• When jaggery dissolves, stir and cook for approx. 4-5 minutes on low flame.
• Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
• Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
• Pour mixture over previously greased surface.
• Quickly roll the mixture flat using rolling pin. Keep it's thickness around 1/3-inch.
• Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
• When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.

PEANUT CHIKKI RECIPE

Steps:

• Heat a thick bottomed heavy kadai or pan. Add the peanuts in it.
• On a low to medium-low heat, roast the peanuts stirring often till they become crunchy.
• Roast till you see some black spots on the peanuts and they should have a crunch in them. Taste a few peanuts and if it feels raw, then continue to roast.
• Once the peanuts have got roasted well, then remove them in a separate plate or tray. Let them cool down.
• Grease the back of a metal tray or back of a steel plate or a marble board with some oil or ghee.
• When the peanuts have become warm or cool down, then rub them between your palms. The husks peels of easily.
• Now to get rid of the husks, you can use a winnow or use a sieve with large perforations. Add the peanuts in the sieve and sift. The husks will get sifted easily. Remove the husked peanuts and set aside.
• In the same kadai or pan, take the jaggery powder. You can also use jaggery block and chop it. If there are impurities, then you will need to strain the jaggery syup.
• Add water to the jaggery powder.
• Heat the kadai or pan on a low flame. With a spatula or spoon, begin to stir, so that all the jaggery gets dissolved.
• Keep on stirring the mixture often.
• Cook the jaggery syrup on a low heat with frequent stirrings.
• While the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.
• Keep on cooking till the mixture reaches the hard ball stage.
• Add a few drops of the syrup in the cold water. It should be firm, brittle and break or snap easily.
• When the jaggery syrup reaches this hard ball consistency, quickly add the peanuts and give a quick stir and mix very well.
• Switch off the heat and quickly pour the chikki mixture on the greased plate or marble board.
• Then quickly place a foil or a butter paper or parchment paper on the chikki. mixture.
• With a rolling pin roll to even out the chikki layer. Roll to a neat even layer.
• Next remove the paper and then with a knife, cut horizontally and vertically to make squares. Let the peanut chikki cool at room temperature.
• Once cooled, break them and serve peanut chikki. If not serving, then store them in an airtight jar at room temperature.

PEANUT TIKKI

Steps:

• Grind the roasted peanut and chana dal to a coarse mixture.
• Add the boiled potatoes to the ground mixture, add onions, green chilies, coriander leaves, flour, lemon juice, chopped spinach and bread crumbs mix well.
• Shape the mixture into balls, flatten them and then fry them in a medium hot oil till crisp and golden brown. Serve hot.