Peanut Chikki | Peanut Brittle
Like most recipes, I have special memories linked to peanut brittle. I remember my aunt making it together in winter and sending us kids to put it in the sun to cool and dry. And we kids will sneak in eat away most of it before she gets a chance to break and store.
Lonavala is very famous for chikki and when I came to this part of the country, I was quite disappointed in the chikki and never liked it. I would wait for someone to travel from north India for my stash.
Then one day, one of my friend returned a box of mine filled with home made chikki and I was hooked.
It was one of the best chikki and I told her she has to teach me soonest and she obliged me.
Here I am sharing her recipe and trust me it’s a no fail recipe and you will love it. Its brittle as it should be with the perfect proportion between jaggery and peanuts. Healthy and sweet.
Peanut Chikki | Peanut Brittle
|250||grams of jaggery|
|400-500||grams of peanuts|
|1||teaspoon of ghee (clarified butter)|
|1.||Dry roast peanuts till they are nice brown and emit the pleasant smell of roasting. Allow them to cool slightly. Take a fistful of peanuts in your hand and rub between both your hands applying pressure and rigor. This will remove the husk of the peanut as well as break them into smaller pieces. De-husk and break all peanuts using this method. Move to an open area or in your garden and just blow through your mouth gently on the broken peanuts, This will make feather light husk to fly away in the air and get separated from the peanuts. You can alternatively, gently pound them as well but I find that pounding breaks them too finely and husk also becomes difficult to separate.|
|2.||Break or chop jaggery into small pieces and place in a thick bottom pan or wok. On a low flame allow the jaggery to melt and roast. Continue stirring all the while so that jaggery doesn't burn. In the meanwhile grease the clean work surface or back of a baking tray with ghee (clarified butter). Also coat the rolling pin with little ghee.|
|3.||Take a small bowl of water and set aside. As soon as the jaggery is nice dark brown, using the ladle drop, 1-2 drops of melted jaggery in the bowl of water. Allow it to stand for 2-3 minutes, while the jaggery continues to be roasted. Test the jaggery for doneness by pressing or biting into that drop in water. If the drop has hardened like a brittle would, then it is ready or if the drop is still soft from inside then continue to cook jaggery. Repeat this water test till the right firmess of jaggery is achieved.|
|4.||Quickly add roasted peanuts and mix it evenly. Promptly spread the jaggery peanut mixture onto the greased surface or baking sheet. Allow it to cool slightly for 1-2 minutes, then using the greased rolling pin spread the mixture evenly to form thin layer. you can spread as thin as you want or as thick as you prefer. Do not touch the hot jaggery mixture with bare fingers or hand, it is very very hot. I burnt my finger before realizing how hot it can be.|
|5.||Allow it to cool completely. It easily comes off the counter and break into small pieces. Or for more precise shape or squares or rectangles, you can use a knife and mark gentle lines on when the brittle is till hot. When it cools, it will break in the same marked shape. Store in an air tight container.|
Recipe from a neighour, Rekha Parmar
You can alternatively, gently pound them as well but I find that pounding breaks them too finely and husk also becomes difficult to separate.
The ratio of peanuts to jaggery is roughly 1.5 to 2 times. Depending upon the quality of jaggery used, you can add almost double to 1.5 times of peaunts to the amount of jaggery.
Do not touch the hot jaggery mixture with bare fingers or hand, it is very very hot. I burnt my finger before realizing how hot it can be.
For more precise shape or squares or rectangles, you can use a knife dipped in hot water and create shape when the brittle is till hot. When it cools, it will break in the same marked shape.