Shingdana/moongaphali chikki

Name: Shingdana/moongaphali chikki
Total time: 1800 s
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 cup roasted unsalted peanuts; 1/2 cup jaggery powder; 2 tbsp water; Some oil or ghee for greasing

Kalpana Solanki @cook_13477867

#Winter#Post-3#
This peanut chikki is winter special sweet. It is made in Makar Sankranti festival in Gujarat.

Kalpana Solanki @cook_13477867

#Winter#Post-3#
This peanut chikki is winter special sweet. It is made in Makar Sankranti festival in Gujarat.

Saved

Ingredients

30 mins

7 servings

1 cuproasted unsalted peanuts
1/2 cupjaggery powder
2 tbspwater
Some oil or ghee for greasing

Saved

Steps

30 mins

1

Heat an kadhai on a high flame add jaggery and 2 tbsp water and mix well.
2

Cook on a high flame for 2 minutes while stirring continuously.
3

Lower the flame to slow and keep stirring continuously for 3 minutes.
4

Till it forms foam and changes the colour and switch off the flame and keep stirring for few more seconds.
5

Add the roasted crushed peanuts and mix very well.
6

Put it in a greased platform, thali while mixing it upside down using a flat ladle.
7

Roll it using a greased rolling pin to make circle.
8

Cut immediately using a sharp knife into equal squares. Cool completely.
9

Break into pieces and store it in an airtight container in a cool dry place.