It’s an Indian dish also called Lonavla Chikki, prepared with jaggery and peanuts. It's a healthy snack enriched with nutrients also known as a winter snack in Northern India. Other than Peanut Chikki it also comes in different varieties such as dry fruit Chikki, coconut Chikki etc.
I think it's worth mentioning how Chikki came into existence.
History of Peanut Chikki
Back in the early 1900s, when railway lines were established in India, railway tracks were constructed to connect Mumbai and Pune. There comes a stop between them, this small town. Lonavla(famous hill station).
During that time major parts of India were affected by famine including Mumbai. The construction work was huge and poor laborers needed energetic food to work efficiently. Chikki was invented by a local sweet seller of Lonavla named Mr. Maganlal. Chikki as being a healthy source of nutrients and affordable to every economy made it popular among workers. And later among travelers as Railway asked him(and his sons) to sell Chikki to travelers. The business is still well going after 5 generations in Lonavla. It’s been 120 years since then and now Chikki is popular as winter snack all over India and its other neighbor countries(Pakistan, Bangladesh, Nepal, Sri Lanka).
Credit for its massive popularity is also because of its easy preparation.
Preparation Time: 30 mins approx.
Step 1: Ingredients and Supplies
- 1-2 cup of Peanuts (100-150 grams)
- 1 cup of Jaggery
- Ghee (Clarified Butter)
- Stirrer Stick
- Kitchen towel
- Marble board (optional)
All set. Ready to make.
Step 2: Roasting Peanuts
Add 1 cup of peanuts in a pan. And roast them on a medium flame.
Keep roasting till they get the golden color.
Step 3: Cooling Down and Removing Skin
Put the hot peanuts in a plate. Let them cool down.
Now remove the skin(husks) of peanuts. Use a kitchen towel and rub the skin off from nuts. Also, crush the nuts. Keep them aside.
Step 4: Making Jaggery Syrup
Add 1 Cup jaggery powder/block in a pan. And add 1½ or 2 tbsp water. Heat them on low-medium flame. Keep stirring the mixture.
(Optional step) When jaggery completely dissolves and bubbles starts to pop then add 1 tsp of clarified butter.
Step 5: Check the Consistency of Syrup
Put a little syrup in cold water and check if it becomes hard IMMEDIATELY. (It should look like hard candy and it’s going to be brittle)
If it doesn’t get hard after putting it in the water bowl, keep boiling the syrup for a little while more and check again.
Step 6: Mixing Peanuts in Jaggery Syrup
When syrup reaches the right consistency, OFF the gas stove. And quickly add all the peanuts in the syrup and mix them.
Step 7: Shaping the Mixture
Take 1tps clarified butter (ghee) and smear on a marble board or on the back-side of the plate.
Immediately put the peanut-jaggery mixture on that plate. And roll it with the help of a rolling pin to level the top. Cut them with a knife and give them a shape while they are still hot.
Step 8: Ready to Eat or Save It for Later
Cool the Chikki. And serve the delicious sweet dish. Or store it in a tight container at room temperature.
Step 9: Additional TIPS
- DON’T roast peanuts too much or they will get dark brown or black(not suitable for Chikki).
- Choose the right jaggery.
- The consistency of jaggery syrup is important because if the syrup is softer it will stick to the teeth. AND YOU DON’T WANT THAT.
- While roasting peanuts and making jaggery syrup, keep the flame Low.
Happy weekend to all. Stay healthy! ^_^