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Yield / Serves
Groundnut (1 small bowl)
Jaggery/Guud (2 small bowl)
Sajuk Tup/Ghee (for greasing)
Take 2 small bowl full of jaggery in a wok.
Cook the jaggery by heating on low flame.
Take care that once the jaggery starts melting stir in between or else it might burn.
Side by side roast the ground nuts on a hot pan.
Take out the outer skin/cover of the ground nuts once cooled.
Now the jaggery is completely molten. Add the roasted groundnut.
Keep a plate ready with greased ghee/sajuk tup.
Spread the jaggery-ground nut mixture over the plate.
Let the chikki cool. Once it is cooled you can cut in pieces.
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