Peanut Chiki
This traditional Gujarati sweet treats the humble peanut with reverence, insisting on freshly shelled, roasted nuts for the best flavor profile. Crisp, golden peanuts are folded into a rich, caramelized jaggery syrup to create a brittle that is both crunchy and deeply satisfying. Unlike Western brittles, this chiki relies on the complex, earthy sweetness of unrefined cane sugar, making it a perfect energy-boosting snack or festive treat.
Ingredients
- 2 cups Roasted peanuts (unsalted) (Originally 'half a seer'. Use whole roasted peanuts in the shell for best results, then shell and skin them.)
- 2 cups Jaggery (Gur) (Chopped. Quantity matched to the volume of peanuts as per original instructions.)
- 1 tablespoon Ghee (Clarified butter) (Quantity estimated for greasing the surface and adding shine to the syrup.)
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Instructions
- 1Select fresh, whole roasted peanuts still in their shells (do not use pre-shelled salted peanuts). Remove the shells, rub off the red skins, and split the kernels in half. Ensure the peanuts are crisp and sweet.
- 2Grease a flat surface (like a marble slab or the back of a baking sheet) and a rolling pin with a small amount of ghee to prevent sticking.
- 3In a heavy-bottomed pan, melt the jaggery with a teaspoon of ghee over medium-low heat. Cook, stirring constantly, until the jaggery caramelizes and reaches the 'hard crack' stage. To test, drop a small amount into a bowl of cold water; it should snap brittle immediately, not stretch.
- 4Immediately remove the pan from heat. Add the prepared peanuts to the syrup and mix quickly to coat. Do not fry the peanuts in the syrup; simply fold them in. Pour the mixture onto the greased surface and roll it out flat with the greased rolling pin while it is still hot.
- 5While the mixture is still warm but slightly set, use a sharp knife to score or cut it into square pieces. Allow it to cool completely until hard and brittle before separating the pieces.
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