Chikki is a very common street sweet found in India. Very simple with only a few ingredients. It can be made in many different variations by replacing the peanuts with puffed rice or mixed nuts.
|Preparation Time:||20 minutes|
|Raw Shelled Peanuts||125 gm|
|Ghee (clarified butter)||2 tsp|
- Roast peanuts in a pan on low heat till they become slightly brown.
- Let them cool off. Now rub them in your hands to remove the pink shell. Blow off the pink shell. Keep aside.
- Grease the back of a tray and a rolling pin with half tsp of ghee and keep aside.
- Heat the remaining ghee in a heavy wok. Add gur in small pieces. Start stirring.
- Gur will start melting pretty quickly. Stir constantly otherwise it will burn.
- Once it starts to become dark in color, turn off the heat.
- Add the peanuts and mix well so that all peanuts are coated.
- Quickly pour the mixture on the greased tray.
- Flatten the mixture using the rolling pin. Don’t worry about the shape of the mixture. Just make sure that it’s no more than half cm thick.
- Let it dry for a few hours.
- Remove the chikki and break it into bite size pieces. Store it in an airtight jar.
- The most difficult part of making chikki is the cooking of gur. If you cook it too little, the chikki will not be crisp enough. If you cook it too much, it will burn. It takes practice to get it right.
- You need to flatten it pretty quickly after you pour it on the tray because it solidifies very quickly.
- It’s also known as gur patti or peanut patti.