Peanut Chikki (Peanut Brittle with Jaggery)
Peanut chikki is a crunchy and sweet peanut brittle made with jaggery, offering a deep molasses flavor that sets it apart from regular brittle. It is the ideal dessert for holiday or candy boxes.
Equipment
Ingredients
- ¼ cup (65 g) water
- 1 cup (150 g) jaggery powder
- ⅛ teaspoon cardamom powder
- 1 cup (150 g) salted roasted peanuts
- vegetable oil to grease
Instructions
- Take two 9x13 sheet trays. Grease the top of one sheet tray, which you will pour the chikki onto, and the underside of the other, which you will use to help flatten the brittle, with vegetable oil.
- Clip a candy thermometer to a heavy-bottomed pot. Add ¼ cup water, 1 cup jaggery powder, and ⅛ teaspoon cardamom powder and turn the heat on to medium-low heat. Do not mix the liquid as this can cause crystallization.
- Allow the mixture to boil and reach a temperature of 290 Fahrenheit. Immediately turn off the heat. If you do not have a candy thermometer, use a greased spoon to take a bit of the mixture and drop into ice cold water. The sugar should crystalize into a hard, lollipop candy texture if it is at the right temperature. You can read more about this technique here.
- Work quickly to add peanuts and mix with a wooden spatula.
- Pour the warm mixture onto the greased sheet tray. Use the other sheet tray to press down and flatten the chikki. You can use the help of a wooden spoon or a greased metal spatula to help form the chikki into a rectangle.
- While chikki is still warm, use a greased knife to cut the chikki into pieces. Allow the chikki to cool completely before eating. Chikki should not be refrigerated and will last at room temperature for 2+ weeks.
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