Dry roast peanuts in a kadhai until aromatic.

Let them cool slightly, remove some skins, and lightly crush with a rolling pin.

In the same kadhai, melt jaggery on low heat until it bubbles.

Add a pinch of baking soda and mix well.

Quickly add crushed peanuts, stir to coat evenly.

Spread mixture on a greased surface, flatten, and cut into pieces before it sets.

Winter special peanut Chikki is ready