PEANUT CHIKKI RECIPE
Raw peanuts -
1cup Sesame seeds -
¼ cup (optional) Jaggery (crushed) -
2 cups Cooking oil (Vegetable or Canola) -
2 table spoons Rose essence -
7 drops Ginger powder -
1 teaspoon (optional)
Roast peanuts in Microwave for 2 minutes. In food processor chop them into half size pieces.
Roast sesame seeds in Microwave for 2 minutes.
To make it ready for spreading - Take aluminum foil and spread it on a cookie tray or wrap it around cutting board.
In a heavy bottom pot: add cooking oil, put crushed jaggery in, turn stove at medium heat and keep stirring.
In about 7-10 minutes it will become very fluffy and will change color to little red. Turn the stove to very low heat.
Add peanuts, sesame seeds, ginger powder and rose essence stir and mix well. When it is still really hot, spread it on the foil with a spatula as thin as you can. (you have to be quick when spreading and make sure its thin unless you are someone who prefers to eat their chikki thats thicker).
While it is still warm make cutting lines 1 & ½ to 2 inches apart with sharp knife. Let it cool down completely and about 30 minutes later peel the pieces from the foil.
You may have to separate all the pieces by breaking them (it should break easily). You should get about 25 pieces that are 2 inches squares.
Store it in a air tight container at room temperature for up to 1 month and Enjoy