Peanut Chikki With Jaggery
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Peanut chikki is a very healthy recipe with combination of proteins from peanuts and iron from jaggery. See how to make peanut chikki with jaggery. Peanut gajak is usually made in winter months especially during Makar Sakranti.
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Ingredients
- 1 cup Jaggery
- 1 cup Peanut
- 1/2 tsp Fennel Seeds optional
- 1 tbsp Desi Ghee
- 1 tsp Grated Coconut optional
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Instructions
- Dry roast peanuts in a kadai for 5-7 min on medium flame till crisp. Cool it down.
- Remove the peel by rubbing the peanuts and separate the peels. Rub the peanuts to break in 2 pcs.
- Melt jaggery in kadai on medium flame. Stir it continuously to avoid burning or overcooking.
- Cook jaggery till it breaks like a toffee when dropped in cold water. If jaggery stretches when put in water, then cook for few more seconds.
- Switch of the flame once cooked and add peanuts, fennel seeds and desi ghee. Mix well.
- Spread the mixture on a greased plate and flatten it up. Sprinkle coconut on top for garnishing.
- Put marks on chikki material. Cool it down completely.
- Break chikki pcs and store in air tight container.
Video
Notes
Recipe Nutrition
Calories: 455 kcal | Carbohydrates: 57 g | Protein: 10 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Cholesterol: 10 mg | Sodium: 8 mg | Potassium: 277 mg | Fiber: 4 g | Sugar: 51 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 59 mg | Iron: 2 mg
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Richa Gupta
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Hey Richa, I m making this today.