Peanut Chikki / Peanut Bar / Peanut Gachak. Other than Peanut Chikki it also comes in different varieties such as dry fruit Chikki, coconut Chikki etc. I think it's worth mentioning how Chikki came into existence. This chikki bar is processed using sophisticated machines and premium quality peanut in stern observance to the industry set standards.
Cashew sugar bar (brittle-chikki) by sehar syed. peanut Chikki recipe. mungfali aur Gud Ki Chikki.singdana Chikki recipe.
Archana jain the queen of kitchen.
Peanut Chikki is the Indian version of Peanut Brittle.
You can cook Peanut Chikki / Peanut Bar / Peanut Gachak using 4 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Peanut Chikki / Peanut Bar / Peanut Gachak
- You need 150 grams of Jaggery (gud).
- Prepare 150 grams of Peanuts.
- You need 2 tbsp of Water.
- You need of Ghee 1 tsp for melting gur (jaggery) for greasing plate.
It's made with peanuts, jaggery and nothing else really. It's a staple in Indian homes during winters and one of my personal favorite. Ever since I can remember, I have been obsessed with chikki. Heat pan and roast raw peanuts (red skin peanuts) till the skin starts to separate from the nuts.
Peanut Chikki / Peanut Bar / Peanut Gachak instructions
- Roast the peanuts on low flame till the skin starts separating. Cool them and remove the skin by rubbing the peanuts in between the palms..
- Take jaggery in a pan and add water and ghee and cook on low flame till jaggery melts..
- Once it starts changing colour check it by dropping in water. Just when it starts breaking remove the pan from flame and mix in the peanuts..
- Quickly spread the mixture on a greased platform and with a greased rolling pin roll the chikki as thin as you want..
- This has to be done quickly as the cooled chikki won't spread. When it's still warm cut it into squares and let it cool completely..
- Store the cooled chikki in an air-tight container and enjoy for a month..
- Tip 1:: To prevent jaggery from burning add few tablespoons of water while melting and a tsp of ghee to the jaggery..
- Tip 2:: While cooking jaggery when it starts changing colour, drop a small amount in a bowl of water. It forms a ball, pick that up and try to break it. If it's stretches it needs to be cooked more till the drop of jaggery comes out in water breaks and not get stretched..
Once done, take off the heat and let it cool completely. After its cooled, put them all into a kitchen towel and rub slightly on the outside to separate all the skin. Peanut chikki or peanut brittle is a delicious homemade candy. Remove from pan, wait till they cool off rub. Peanut Chikki Recipe-Moongfali chikki-Peanut Bar-Moonghphali Gud ki chikki.
