Groundnuts are sold by the heaps in my home town Nagara. I grew up eating raw nuts, roasted ones and also the tempting candy chikki. The commercially available chikki has added gum in it, which is not good for the digestive system. Home made chikki with pure ingredients is not only healthy, tastes good and crunchy.
I was on a trip to Mangalore last week. Thought of a few online friends and asked couple of them about their preferences. They both said they prefer Lonavla chikki. I thought, I will surprise them with my home made Chikki. They also didn't make out first that it was home made till I revealed the truth!
Here is a simple method of making Groundnut Chikki at home. Takes just 10 mins to make. The slightly caramalised taste of sugar blended with the roasted nuts and the skin gives the chikki that unique chocolaty taste.
Ingredients:
Raw Groundnuts without shells - 1 cup
Sugar - 3/4 Cup
Ghee - 2 Tsp
Cardamom powder - A pinch(Optional)
Method:
Dry roast the groundnuts on medium heat in a thick kadai till well roasted and golden.
Allow to cool down and then pound into coarse powder.
If you wish, you may blow away the skin. I retain it since it gives the chikki better taste and provides fiber that is good for digestion.
Wipe the kadai and place it on the flame again
Add 1 Tsp ghee and the sugar into the kadai.
Keep roasting till sugar melts and starts caramalising.
Switch off the flame immediately, add the roasted groundnut powder and cardamom powder optionally and mix in.
Before the mass cools down, apply remaining ghee on a granite platform or a plate and spread the chikki mixture evenly, as thin as possible.
Smothen with a flat ladle and cut into pieces with a sharp knife to desired shape and size.
Store in a cool air tight container.
Note: If you leave the sugar beyond melting point on the flame, it turns into dark caramel and becomes too hard. Switch off the flame immediately as sugar starts to melt and becomes syrupy.
Here is a simple method of making Groundnut Chikki at home. Takes just 10 mins to make. The slightly caramalised taste of sugar blended with the roasted nuts and the skin gives the chikki that unique chocolaty taste.
Raw Groundnuts without shells - 1 cup
Sugar - 3/4 Cup
Ghee - 2 Tsp
Cardamom powder - A pinch(Optional)
Dry roast the groundnuts on medium heat in a thick kadai till well roasted and golden.
Allow to cool down and then pound into coarse powder.
If you wish, you may blow away the skin. I retain it since it gives the chikki better taste and provides fiber that is good for digestion.
Wipe the kadai and place it on the flame again
Add 1 Tsp ghee and the sugar into the kadai.
Keep roasting till sugar melts and starts caramalising.
Switch off the flame immediately, add the roasted groundnut powder and cardamom powder optionally and mix in.
Before the mass cools down, apply remaining ghee on a granite platform or a plate and spread the chikki mixture evenly, as thin as possible.
Smothen with a flat ladle and cut into pieces with a sharp knife to desired shape and size.
Store in a cool air tight container.
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