Ground Nuts or Peanuts – 1 cup
Grated Jaggery – 1/2 cup
Powdered Sugar – 1/2 cup
Water – 1/4 cup
1) Roast the peanuts and remove their skins.
2) Take a square tin and an aluminum foil of the tin size. Apply ghee or oil inside the tin all over and place the aluminum foil in the base of the cake tin. Apply ghee or oil on the aluminum foil also and keep this aside.
3) Take water in a plate and keep it near the stove.
4) Heat a pan on low flame and add water to it. Add grated jaggery to the water and mix.
5) Heat another pan on medium heat and add powdered sugar to it and keep on stirring it.
6) After some time observe that the jaggery is boiling. Stir the jaggery mixture in between and cook on low flame only. Meanwhile observe that the powdered sugar has also started melting.
7) Lower the heat of the pan in which we are caramelizing the sugar. Allow the powdered sugar to melt till it caramelizes and changes to a nice golden brown color. Once it attains golden brown color remove from heat. At this stage drop some caramelized syrup in cold water and see that it crystallizes immediately. The syrup dropped in water becomes hard.
8) Drop some jaggery syrup in cold water and see that it has reached soft ball consistency.
9) Add the caramelized sugar in the jaggery syrup and immediately add the roasted peanuts. Mix all well till nuts are coated with the syrup mixture. Pour this mixture in the prepared cake tin and spread it evenly.
10) Let it cool for 3 to 4 minutes and mark it with a flat ladle or a knife while still warm. Once the mixture cools, it hardens. So mark the chikki while the mixture is still warm.
11) When the mixture has completely cooled down, turn it on to a plate. Remove the aluminum foil and break it along the marks to get nice square pieces of chikki.
Nice Home made chikki's are ready to serve...