Peanut Chikki

1. Heat a thick bottomed pan,dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.
2. Roast the peanuts stirring often till they become crunchy.
3. once the peanuts starts to separate its skin, turn off the flame and cool completely.
4. peel off the skin and keep aside.

Jaggery Syrup For Chikki:

1. In a large kadai, take 1½ cup of jaggery.
2. Add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
3. Stir well till the jaggery melts.
4. Boil the jaggery syrup on low flame for 5 minutes.
5. While the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.
6. Check the consistency, by dropping syrup into a bowl of water.
7. It should be firm, brittle and break or snap easily. 

Making Of Peanut Chikki:

1. Turn off the flame and add roasted peanuts quickly.
2. Stir well making sure jaggery syrup coats well.
3. Quickly pour the chikki mixture on the greased(ghee)  plate or in platform of kitchen.(marble board)
4. spread and pat with the help of a small cup or with belan(rolling pin) to smooth even and out.
5. Next remove the paper and then with a knife, cut horizontally and vertically. Let the peanut chikki cool at room temperature.
6. Lastly, serve peanut chikki once cooled completely, or store in a airtight container and serve for a month

Notes:

• Dry roast peanuts on low flame till the skin separates.
• Always use Kolhapuri Jaggery / Gud. 
• Additionally, add chopped dry fruits to make it more nutritious.
• Be attentive when cooking jaggery syrup. If its not cooked till hard ball stage, the chikki will be chewy and stick in the teeth.