INGREDIENTS1 cup jaggery (gur)
3/4 cup roasted unsalted peanuts
2 tbsp water
METHOD
Dry roast unsalted peanuts. Remove the skin. Take peanuts in kitchen towel and crush them roughly not fine, using rolling pin.
Now let's start the most easiest and quick procedure. Before that, keep your plate or base ready by spreading ghee all over it.
Melt jaggery in pan, if required add some 1 or 2 tbsp water for preventing it from sticking and burning. keep stirring and cooking till jaggery starting forming bubbles and start to combine as shown in the pic below.
TO CHECK IF JAGGERY IS COOKED: TAKE SOME WATER IN BOWL AND PUT JAGGERY IN IT, IF TURN OUT CRUNCHY ITS READY OR KEEP COOKING AND CHECK AGAIN THIS WAY.
Add peanuts, stir and immediately turn off the gas. At this point, don't cook more or peanuts will turn brown and bitter.
Pour this mixture on greased plate or platform.
Let it come down to room temperature. Grease a knife with ghee and give the impression of desired shape in which you want to cut. At this point don't even think of cutting it.
Leave it for 30 minutes for good texture and crunchiness or you will find it sticky.
Pictorial:
1. Take 3/4 cup roasted peanuts and 1 cup jaggery.
2. Put roasted peanuts in kitchen towel.
3. Crush roughly with rolling pin.
4. Like this.
5. Melt jaggery with some water (1-2 tbsp). Don't add much water.
6. Keep melting and stirring.
7. Check if jaggery is completely cooked add few drops in water, wait for 2-3 seconds.
8. Break it with fingers, it should be crunchy not soggy, then it's done.
9. Once it's cooked add peanuts.
10. Mix well and turn off the gas. No more cooking now or it will burn.
11. Spread it over greased surface and roll it with rolling pin as thin as possible for crunchy chikki. Give the impression with greased knife of desired shape when it is at room temperature.
12. Serve and store in air-tight jar for 1 month
13. Yummy gur chikki is ready!
