Jaggery Peanut Chikki PAPAN PAPU | فول سوداني تشيكي | मूंगफली गुड़ की चिक्की | DECCAN’S PAKWAN
Ingredients
1. Roasted Peanuts (MoongPhalli): 400g
2. Jaggery (gud): 350g (crumbled)
3. Desi Ghee: 2 tbsp
4. Water: 2tbsp
5. Elaichi powder: ¼ tsp
Process
1. Roast the peanuts on low heat for 3-4 minutes, remove from the pan and let it cool for a while and peal and split them.
2. Put the crumbled jaggery in a pan, turn on the flame. Add 1 tsp ghee to it, stir and melt it on low flame and make a liquid paste. Break jaggery with a spatula and stir and cook for 1 to 2 minutes more.
3. To check the readiness of the jiggery, pour some drops of jaggery in a bowl of water and allow it to cool. If it is not stretching then cook for a minute, then break and check again. If it breaks, the jaggery is ready.
4. Keep the flame very low, mix the peanuts well with jaggery. Turn off the flame.
5. Grease the board and spatula with ghee, Pour the mix on the board. Spread with spatula. Grease rolling pin with ghee and spread with it. Once spread, let it cool.
6. When slightly cool, mark the Chikki with desired size.
7. Once it cools completely, separate it from the board.
8. Winter special Crunchy Peanut chikki is ready. You can keep the chikki in any container and relish it for 6 months.
Please connect with us on
Instagram
https://www.instagram.com/deccanspakwan/
Facebook
https://www.facebook.com/DeccansPakwan
Youtube
https://www.youtube.com/c/DeccansPakwan
Visit Our Website
https://deccanspakwan.com
#PeanutChikki #MoongphaliGudkiChikki #snacks #Damti
