|Nutritional Guidelines (per serving)|
This quick and easy to make dessert, from Maharashtra in western India, can be prepared with jaggery. If you are unable to get jaggery, substitute it with brown sugar. Besides peanuts, you can use any other nut (or a combination of them) you like, to make chikki.
- 500 gms shelled, skinless peanuts
- 300 gms jaggery, cut into small pieces/ 300 gms soft brown sugar
- 4 tablespoons ghee/ clarified butter (see recipe below)
Heat a pan on a medium flame, and gently roast (stirring frequently) the peanuts till aromatic. Remove from heat and cool.
Grease a large, flat plate with some ghee and keep aside.
Put a deep, heavy-bottomed pan on the fire (medium heat) and add the jaggery/ brown sugar and ghee to it. Allow to melt and cook (stirring almost continuously) till it turns dark brown. Test for doneness now and often until ready. You will know it is ready when a drop of it put onto a clean surface cools to harden to a brittle consistency.
Turn off the heat and add the roasted peanuts. Fold in so the peanuts are fully coated. Immediately pour this mixture onto the previously greased plate and smooth with the back of the spoon to form a flat, 1/2" thick layer. Allow to cool then break into bite-sized pieces.
Shengdana chikki can be stored for a couple of days in an airtight container, in a cool, dry place.