The festival of Makar Sankranti which we celebrated a few days ago brings to the fore, one of my favourites: Chikki. Mention of chikki brings back many memories of our days in Pune when trips to Lonavla near by were not complete without buying all kinds of chikkis.
It is nice that I can make these at home myself these days. I made Peanut Chikki for the Makar Sankranti festival and we enjoyed it very much.
I must mention that there is some skill involved in making this. The judgement regarding the hardness or otherwise of the jaggery syrup is crucial for the making of the perfect chikki. Don't be disappointed if you can't get it right the first time. Try again and when you get it right, you will think the time and effort was well worth it!
It is preferable that we use the special chikki jaggery to make this. This will give you the best texture and the desired glossy finish to the chikki. However, if you cannot get this, you can certainly make do with soft jaggery. Please note that the colour of the jaggery used will determine the colour of the chikki.
I used the greased marble "chakla" ( the circular base on which chapatis are rolled) to lay out and cut the chikki pieces.
- Peanuts, 150 grams
- Jaggery, 150 grams
- Water, 2 tsp
- Ghee, 1 tsp + some for greasing
- Grease the reverse a large sized thali or a small portion of the kitchen counter or a marble or wooden chakla with a little ghee
- Grease a thick rolling pin
- Grease one side of a sheet of parchment paper or butter paper
- Break the jaggery into small pieces so that it can melt easily.
- Keep a small bowl of water to test the jaggery syrup