Moongfali Ki Chikki (Peanut Brittle) – Market Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

• Roast peanuts on medium flame for perfect crispiness and to prevent bitterness.

• Crush jaggery before melting to ensure even cooking and prevent overcooking.

• Adding a small amount of ghee gives the chikki a beautiful shine and helps with texture.

• Baking soda is a secret ingredient that makes the chikki extra crispy and prevents it from sticking to teeth.

• Score the chikki while it's still warm to ensure clean breaks once it hardens.

• Store chikki in an airtight container, optionally wrapped in foil or butter paper, to maintain crispiness and prevent sticking.