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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

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