Groundnut Chikki / Groundnut Brittle Step by Step Recipe
Groundnut Chikki / Groundnut Brittle Step by Step Recipe

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, groundnut chikki / groundnut brittle step by step recipe. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Groundnut Chikki / Groundnut Brittle Step by Step Recipe is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Groundnut Chikki / Groundnut Brittle Step by Step Recipe is something which I have loved my whole life.

Chikki recipe - Learn to make peanut chikki with video & easy step by step photos. Chikki is a traditional Indian sweet candy made with jaggery and peanuts or sesame seeds. Dry roast peanuts on a medium to low heat stirring often.

To begin with this recipe, we must first prepare a few ingredients. You can cook groundnut chikki / groundnut brittle step by step recipe using 4 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Groundnut Chikki / Groundnut Brittle Step by Step Recipe:
  1. Make ready 1 cup Peanuts groundnuts /
  2. Make ready 3/4 cup jaggery Grated
  3. Get 1 tbsp Water
  4. Prepare 1 tbsp butter ghee Clarified /

Dry roast until the colour changes to brown and dark spots start to appear. Peanut Chikki is the Indian version of Peanut Brittle. It's made with peanuts, jaggery and nothing else really. It's a staple in Indian homes during winters and one of my personal favorite.

Steps to make Groundnut Chikki / Groundnut Brittle Step by Step Recipe:
  1. Take a heavy bottom kadhai or a non –stick pan, heat it. Once hot; reduce the heat to medium and dry roast (no oil) the groundnuts until crisp for about 12-15 minutes. Set aside to cool for 20 minutes and gently remove the skin of the peanuts.Grate the jaggery or gur and set aside.
  2. Once the skin is removed and cooled, coarsely ground the peanuts, make sure that the piece are large and not very small. If you wish you can make the chikki/brittle keeping the groundnuts in their original size.
  3. Generously grease a steelthali / tray or plate with oil / ghee and keep it ready.
  4. Take another thick bottom pan or a non stick pan, add to it 1 cup packed grated jaggery along with 1 tbsp of clarified butter /ghee and 1 tbsp of water.
  5. Add the grated jaggery in a hot non stick pan
  6. Add 1 tbsp pf water and 1 tbsp of ghee/clarified butter
  7. Melt the jaggery on low-medium heat
  8. This is how it will look when it starts to boil
  9. Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens to form thick syrup.
  10. To test the syrup is ready, drop a teaspoon of hotjaggerysyrup in cold water. If it forms a jaggeryball, then the syrup is ready. If it’s not ready, then it won’t form a ball and you will see that the jaggery has diluted in the water.
  11. Once it’s confirmed that the jaggery had reached the correct stage of the syrup mix dry roasted peanuts; mix until the groundnuts are well combined withjaggery.
  12. Mix the groundnuts int he jaggery
  13. Remove from heat immediately, spread this groundnut–jaggerymixture into the greased steelthali / plateand spread it evenly.
  14. Cut into desired shape and size when it is just about to set and leave it to cool for half an hour.
  15. Make desired shape and size when hot
  16. Do not try to remove pieces /chikkisfrom plate when it is hot as they will break.
  17. Once cooled remove carefully, store in an airtight container.

That's the right temperature to add peanuts. If you follow these steps, the chikki will come out just perfect everytime. Groundnut Chikki Recipe, How To Make Groundnut Chikki Recipe. Heat a deep, heavy-bottomed pan over medium heat and gently roast the peanuts, stirring frequently, until aromatic. Shengdana chikki is found in railway stations as a convenient snack on the go in several parts of India.

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