Peanut chocolate (Chikki)
1 cup peanuts
3/4 cup jaggery
1 tbsp water
1 tsp ghee
In a thick bottomed pan, dry roast peanuts low to medium flame
Once crunchy, allow them to cool and peel off the skin
Grease the back of tray or plate or a marble board with some ghee or oil.
Again heat the pan on a low flame and heat the jaggery. Add 1 tbsp of water. With a spoon, begin to stir, so that all the jaggery gets dissolved. If there are impurities, then you will need to strain the jaggery syrup
Once the jaggery starts boiling, pour a drop of jaggery into a bowl of cold water. If it turns brittle and breaks easily, it means the syrup is ready
Quickly add peanuts to this and mix well
Immediately pour this mixture when hot on the greased plate and place a butter paper. Using a roller pin, press the mixture until it spreads and flattens.
When it is warm, remove the butter paper and start cutting with a knife into square shapes. Let it cool and then break into pieces
Store them in an airtight jar at room temperature