Peanut Chikki Recipe| How to make Groundnut chikki – Food Recipes
Peanut Chikki Recipe| How to make Groundnut chikki – Food Recipes
Peanut chikki Recipe is very easy to prepare. Peanut chikki is very delicious and tasty to eat.
The Peanut chikki is very easy to prepare and peanut chikki will be crispy to eat.
Ingredients for Preparing Peanut Chikki Recipe
- Peanuts – 1 cup
- Jaggery – 1 cup
- oil – little
Peanut chikki Preparation method
Switch on the stove and put the pan or bowl on the stove and heat the bowl for 2- 3 minutes.
Later take 1 cup of peanuts and fry the peanuts. Roast the Peanuts on medium flame till the peanuts change the colour. Roast the peanuts for 10 to 15 minutes on medium flame.
After that switch off the stove and keep the peanuts aside to make it cool.
Later remove the skin of the roasted peanuts and keep the peanuts in a bowl, then it is ready to make peanut chikki.
Now,
Take pan and put on the stove and wait for 2 minutes to heat the pan, then take 1 cup of jaggery and pour in to the pan and stir continuously to melt the jaggery.
stir well until the jaggery becomes thick. To check the jaggery is perfect take some water in a small bowl and pour 2 to 3 drops of jaggery in that bowl.
wait for 2 to 3 seconds to cool the jaggery, later take that jaggery and check weather the jaggery will be breakable or not.
If the jaggery is breaking and if we drop down we get small sound then the jaggery is ready for making peanut chikki.
Later switch off the stove and pour 1 cup peanuts with we kept in a bowl and mix the peanuts and jaggery.
After mixing peanut chikki, take one plate and apply little bit oil to the plate and pour the mixed peanut chikki in to the plate.
Take poori roller or small bowl and put some oil to it and press the peanut chikki to make it flat.
Let the peanut chikki cool for 10 minutes, later mark some lines on the peanut chikki then it will break perfectly.
Cool the Peanut chikki for 1 hour, after the peanut chikki will break perfectly.
Crispy Crispy Peanut chikki will be ready to eat.
