Peanut chocolate (Chikki)

Ingredients:

• 1 cup peanuts

• 3/4 cup jaggery

• 1 tbsp water

• 1 tsp ghee

Preparation:

• 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