Now heat another pan and add jaggery to it and let jaggery melt on medium flame of gas. Once jaggery melts, add ghee to it and mix to make jaggery base. When the color of jaggery changes, slow down the gas flame. Now put the base drops of this gourd in a small bowl filled with water and after 1 to 2 seconds put it between the teeth and check. If the jaggery does not stick to the teeth and breaks immediately, the base of the jaggery is ready.

Now add peanuts in a pan and dry roast them on slow gas flame. After that, take out the roasted peanuts in a plate, cool and remove the skins. Now add these peanuts in a mixer jar and grind them.

Now add cocoa powder to this and mix. Now add baking soda and cardamom powder and mix well. Then add crushed peanuts and mix it.

Now switch off the gas flame and immediately take it out in a mold greased with ghee and roll it evenly and make it level. Now remove the aluminum foil from the mold and spread it thinly on a plate or kitchen platform with a ghee-greased rolling pin. Cut the chikki according to the desired size and shape in the dough with a pizza cutter and let cool for 30 minutes. Then cut the chikki into pieces.

Now our Chocolate Peanut Chikki is ready to serve. This chikki is a favorite of kids... because it has added cocoa powder to make it chocolaty chikki.