PEANUT CHIKKI/KAPPALANDI MITTAI
Peanuts – 2 Cup
Jaggery – 1 ½ cup
Water – ¼ cup
Cardamom Powder – a pinch
Ghee – 2 tablespoon
Heat a pan and add peanuts into it. Roasted the peanuts on medium flame.
Remove from the heat. Allow it to cool. Remove the skin and crushed the peanuts.
Take a flat tray and grease the tray using ghee. Keep it aside.
Take a heavy bottom pan and melt the jaggery and water. After it melts, remove the impurities using a strainer. Then pour again into the pan. Stir continuously until the jaggery becomes thick and reaches more string consistency; add crushed peanuts, 1 tablespoon ghee and cardamom powder into it. Mix well.
Switch off the flame and pour this mixture on the greased flat tray and spread the mixture immediately and roll out to evenly using rolling pin.
When the chikki is half cooled, cut it into desired shapes using a knife. Let it cool completely.
The tasty peanut chikki is ready. Serve it or keep it in an airtight container.
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