Step-by-Step Instructions

1. 1.Dry Roast Peanuts

   Heat a kadai (wok) on medium flame. Add 1 cup of raw peanuts and dry roast them, stirring continuously, for about 5-7 minutes until they start cracking and their skin loosens. This slow roasting ensures maximum crispiness.

2. 2.Remove Peanut Skin

   Transfer the roasted peanuts to a plate. Once slightly cooled (warm enough to handle), place them in a clean kitchen towel. Rub vigorously to remove the skin. Use a strainer to separate the cleaned peanuts from the loosened skin.

3. 3.Crush Peanuts

   Gently press the cleaned peanuts with the base of a bowl or a rolling pin to break them into halves. This step helps in even distribution within the chikki.

4. 4.Prepare Jaggery Syrup

   Place the kadai back on low-medium flame. Add 1 cup of crushed jaggery and 1 tablespoon of water. Stir continuously until the jaggery melts completely and starts bubbling.

5. 5.Add Ghee and First Consistency Check

   Add 1 teaspoon of ghee to the melted jaggery and mix well. The ghee adds a glossy shine to the chikki. Continue cooking until the jaggery forms a frothy mixture. To check consistency, drop a small amount into a bowl of cold water. If it's still rubbery and doesn't snap, it needs more cooking.

6. 6.Second Consistency Check

   Continue cooking the jaggery on low-medium flame for another 2 minutes until it darkens slightly and forms more bubbles. Drop another small amount into cold water. It should snap cleanly like glass or toffee, indicating perfect consistency for chikki.

7. 7.Add Baking Soda

   Turn off the flame. Add 2 pinches of baking soda to the jaggery syrup and mix quickly. The mixture will become frothy and lighter in color. This step is crucial for achieving a crispy and non-sticky chikki.

8. 8.Combine with Peanuts

   Immediately add the roasted and crushed peanuts to the jaggery mixture. Mix quickly and thoroughly until all peanuts are well coated with the jaggery syrup. Work fast as the mixture cools and hardens quickly.

9. 9.Spread the Chikki Mixture

   Quickly transfer the hot mixture onto a greased butter paper placed on a chopping board or flat surface. Use a greased spatula or the back of a spoon to spread it evenly to a medium thickness.

10. 10.Roll and Score

    Place another greased butter paper on top of the chikki mixture. Using a lightly greased rolling pin, gently roll the chikki to achieve uniform thickness. While still warm, remove the top butter paper and use a sharp knife to score the chikki into desired shapes (e.g., squares).

11. 11.Cool and Separate

    Let the chikki cool completely at room temperature for 30-40 minutes until it hardens. Once cooled, break the chikki along the scored lines into individual pieces.

12. 12.Serve and Store

    Serve the crispy peanut chikki. For longer freshness and to prevent sticking, wrap individual pieces in foil or butter paper before storing them in an airtight container. The chikki will remain crispy for months.