Homemade peanut brittle (chikki). Shengdanna chikki is a quick and easy-to-make sweet treat from Maharashtra in western India. Similar to American peanut brittle, chikki, as it is known, is one of the most popular snacks in this region as it can be eaten any time of day. It is prepared with groundnuts (peanuts), jaggery (Southeast Asian cane sugar), and ghee (Indian clarified.
Peanut chikki is an easy recipe with just two main ingredients , but the jaggery syrup has to be cooked till the hard ball stage. Peanut chikki or peanut brittle is a delicious homemade candy. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. You can cook Homemade peanut brittle (chikki) using 3 ingredients and 7 steps. Here is how you cook that.
Ingredients of Homemade peanut brittle (chikki)
- You need 1 cup of ,sugar.
- It’s 1-1/2 cup of ,peanut.
- Prepare 1/4 cup of , water.
Ginger adds a very nice tanginess to the chikki. It can be eaten alone or with snacks and is a perfect replacement for chocolates. This recipe uses jaggery to make crispier chikkis in easier way. While the peanut version is most popular in North American, the combination of sweet candy and salty nuts is enjoyed around the world.
Homemade peanut brittle (chikki) step by step
- First, grease your kitchen surface with little bit oil..
- Add sugar and water in a pan..
- And cook until sugar ceremelized.Keep on stirring so that the sugar starts melting and boils..
- Turn off the flame then add peanut and mix..
- Now pour the peanut mixture immediately on greased kitchen surface. Wait for few seconds then spread it evenly with the help of roller pin..
- Wait for few seconds then cut it into pieces when it is still warm..
- Peanut Brittle (chikki) is ready. Cool it completely and serve..
It's known as pasteli in Greece, croquant in France and gachak or chikki in India. This is a simple, nutty and crunchy recipe that gets ready with few ingredients. Peanut Chikki also referred to as Groundnut Chikki or Peanut Brittle, is a must-have during winters. The only tricky part of the recipe is to have the perfect consistency of jaggery (gur) syrup. For a perfect outcome, it is necessary to cook the jaggery syrup to the right stage.