Chikki is a Indian sweet traditionally made with jaggery and peanuts. There are different variations made with sesame seeds, cashews etc. Peanut chikki is one of the most common version made with roasted and skinned peanuts.
For best results follow my detailed step-by-step photo instructions and tips.
Roast peanuts on a medium to low flame in heavy bottom pan, stirring often until deep golden and aromatic. To check remove the skin and look for golden color on the nut. This deep roasting brings out a nutty aroma from peanuts.
Cool and deskin them. To remove the skin easily, wrap in a clean cloth.
Take a cup and gently rub the nuts with the base of the cup. It is easy to separate the nuts from the skin.
Roasting peanuts in Air fryer
Spread the peanuts in a single layer in the air fryer basket. Air fry them at 165 C or 330 F for 5 mins, stirring them every 2 mins until golden and crunchy. If you are using the larger kind of peanuts, you may need another 1 minute.
Once cool rub the nuts with both your hands to loosen the skin completely. Shake the air fryer basket in your kitchen sink to separate the skin and nuts.
How to Make Chikki
Transfer them to a plate and crush them randomly with the base of the cup for 2 to 3 mins. This will crush the peanuts a bit and bring out the nutty aroma of the peanuts. Keep this aside.
Grease a steel plate with little ghee. Set this aside. Next grease a rolling pin or the base of a cup to level the hot chikki mixture.
Keep a small bowl half filled with water ready to check the consistency of jaggery syrup.
Grate the jaggery and add to a heavy bottom pan. Pour just 1 tbsp water.
Begin to dissolve on a low flame.
When it dissolves completely, if you find some impurities, then pass it through a coffee filter.
If needed you can also pour 1 more tbsp water.
Add ghee and mix.
Boil the jaggery syrup until it reaches a hard ball brittle consistency.
To know the exact stage please refer to the pictures in the step by step section below.
Lower the flame completely.
To check hard ball brittle consistency, drop little jaggery syrup to the bowl of water.
It must become hard immediately.
Remove and break it. The jaggery piece must break to pieces without getting stringy.
The broken pieces must be like candy or brittle and not soft. This is the right consistency.
If you cook past this stage you will have broken pieces of chikki or burnt jaggery. So turn off.
Add the peanuts and mix well.
Quickly pour this to the steel plate. With the help of a spatula, shape to a rectangle.
Roll the mixture with the rolling pin evenly.
Within a minute it will set. so you must be fast. Cut to pieces, when it is still slightly hot.
Cool completely and break the peanut chikki to pieces. Store in a air tight jar.