Peanut chikki invokes many beautiful memories. Memories of simple childhood, memories of cozy winters, oranges, aroma of marmalade being made at home, eating peanuts sitting in the Sun and a whole lot of winter sweets and candies being made at home. My father loved making chikkis and peanut chikki was our favourite. He would make lots of it but the chikki would never last long. He would make it every weekend and we never had enough of it.
Taking a leaf from history, I made chikki this weekend.
Peanut Chikki | Peanut Brittle
1 cup peanuts (roasted and skin removed)
1 cup crumbled jaggery
1 teaspoon ghee or oil
Grease one big size plate.
Take jaggery in a steel wok and cook on low heat. Stir till jaggery melts completely. Cook further till the jaggery starts bubbling. Keep stirring.
Keep a bowl of cold water for testing jaggery for doneness. When the colour of the jaggery turns deep golden, put a drop of it in the bowl. If it feels hard and crackles in the mouth, it is ready. Turn off the heat and add peanuts. Mix well so that the peanuts are all coated with caramelized jaggery.
Spread the mixture on the prepared plate. Grease a rolling pin and use it to spread the mixture evenly in the plate. When the chikki becomes cold, remove from the plate and break into bite size pieces.
Store in an airtight container.