Moongphali-Gud Ki Chikki Recipe: The most commonly eaten peanut jaggery chikki in winter looks very crunchy. Keep it once and eat it for 2 to 3 months when you feel like it. This time on Makar Sankranti, you can make peanut jaggery chikki at home. It is easy to make at home. Let us tell you about its recipe.

Peanut-Jaggery Chikki Ingredients
Peanut – 1 cup (150 grams – roasted peeled)
Jaggery – 1 cup (200 grams – crumbled)
Ghee – 2 tbsp

Method of making peanut-jaggery chikki
Add crumbled jaggery and 1 tsp ghee to the pan. Melt the jaggery on low flame while stirring continuously. Break large pieces of jaggery with a spoon so that it melts quickly. Cook it with a spoon for 2 minutes after the jaggery melts. After 2 minutes, the jaggery will look puffy. Check it To check jaggery, take a little water in a bowl. Add some jaggery to it and let it cool down. After this, pick up the jaggery. If the jaggery is stretching, cook the jaggery a little longer.

After one minute, check the jaggery again. If the jaggery starts breaking down, then understand that the jaggery syrup is ready. After this, reduce the gas and add peanuts to the jaggery and mix it well. Then turn off the gas. To set this mixture, grease the board and spoon with ghee. Pour the chikki mixture on the board and spread the chikki thinly with a spoon. After this, grease the cylinder with some ghee and roll the chikki.

Allow the chikki to cool slightly. When the chikki is slightly cold, put a bite mark on it as per your choice with a knife. After it cools completely, separate the pieces from the board. Crispy and tasty peanut chikki is ready. Put the chikki in any container and enjoy it for 2 to 3 months.