Peanut Sesame Chikki
Peanut Sesame Chikki is a delicious, crispy, and crunchy snack. It is made with roasted peanuts, sesame, jaggery, ghee, and a hint of cardamom powder.
Ingredients
- 1 cup Peanuts
- 2 tbsp Black sesame seeds
- 3/4 cup Jaggery
- 1 tbsp Ghee
- 1/2 tsp Cardamom powder freshly ground
Instructions
Roasted Peanuts
- In a pan add peanuts and roast them on a medium low heat for about 12-15 minutes, stirring continuously.
- Transfer them to the plate and let them cool down slightly.
- Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
- In a mini chopper or food processor, grind the peanuts into a coarse powder.
Roasted Sesame
- Roast the sesame on medium-low heat for about 5 minutes. Transfer them to the coarse peanuts and add some cardamom powder.
- Clean a flat work surface and line a parchment paper.
- Add ½ cup water in a small bowl and set aside.
Making A Syrup
- Heat a pan on medium heat and add some ghee and jaggery. Keep on stirring it for about 8-10 minutes or until the jaggery reaches the syrup consistency - it generally becomes a little dark and bubbles form in the syrup.
- Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball then syrup is ready. After removing the ball out of the water it should be like a hard candy. If the syrup is stringy, keep on stirring and cooking it for another 2 minutes. Check the consistency by following the same steps.
- Once the syrup reaches the perfect stage, switch off the stove, transfer the peanuts mixture, and combine it well into a ball.
- Quickly transfer the mixture to the work surface and cover it with another parchment paper.
- Roll out the ball into a thin rectangular shape and cut it into a square shape with a sharp knife when it is still warm.
- Separate the chikki, let it cool down completely, and enjoy!
Notes
- Roast the peanuts and sesame seeds well. Perfectly roasted nuts give an amazing taste to the chikki.
- Always buy a good quality jaggery for the chikki recipe. Any type of jaggery is perfectly fine for making this chikki. The color of the chikki totally depends on the color of jaggery. I like to use dark colored jaggery as it gives some deep brown color to the chikki.
- Make sure to get the perfect jaggery syrup consistency for perfectly crispy and crunchy chikkis. Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball and you hear a crisp sound, the syrup is ready.