No reason to make sweets and when it comes to Chikkis (Peanut Burfi/Kadalai Burfi) well all one needs is some time and patience. Today dawned so well on me, I had all the patience and heart to make some nice Chikkis and eat them up even before I could get some decent pics... Well thats how much I could control myself, the first time I made chikkis I dint care to mix the Sugar well while caramalizing and they turned dark and a lil burnt after that I learnt the trick of stirring the Sugar continuously and also did know to balance Sugar and Peanuts ratio. Ever since then, its make chikkis and finish 'em off immediately ;)... There are two ways of making Chikkis one with Sugar - the easy way and the other with Jaggery the time consuming way. Shall post Chikkis with Jaggery soon, until then have fun relishing this.
Peanuts - 1 1/2 cups
Sugar - 1 1/4 cups
Cardamom Pods- a few - finely powdered
Nutmeg - a dash
Salt - a pinch
Desicatted Coconut - 2 tbsps (You can also mix colors -- optional)
1. Dry roast the Peanuts, let it cool down, dehusk them and make a coarse powder. I always ensure that some Peanuts stay whole, if you wanna make them all powder well go ahead they come out well too.
2. In heavy bottomed pan heat the Sugar on low to medium flame keep stirring all the time until the Sugar is melted completely and caramalized. If stirred continuously the Sugar will not burn and give a bitter taste and the color is also not very dark.
3. Throw in Salt, Cardamom and Nutmeg mix well, keeping the flame on low, add the ground Peanuts combine well and immediately remove from flame.
4. Pour the mixture on to a greased plate/tray or parchment paper. Sprinkle the Coconut, roll it flat using a rolling pin. Thickness of the Chikkis purely depend on your rolling.
5. With a pizza cutter or knief cut the flattened Peanut bar into desired shape while warm. You can also draw lines while warm and then break them up when cool.
Am sending my Peanut Chikki to
Asankhana's Holi Event and Divya's Healthy Snack Event