How To Make Chikki at Home – Goldmine Jaggery Powder

Chikki is one of the well famous recipes in India. Chikkis are made out of cashews, almonds, and furthermore sesame seeds. 

Every assortment of chikki is named after the fixings utilized, which incorporate puffed or cooked Bengal gram, sesame, puffed rice, beaten rice, khobra (coconut), and different nuts like almonds, and cashews.

While making Chikki, the use of Jaggery powder is essential as in comparison to sugar, it brings a much more natural taste and sweetness to it. 

Jaggery itself has its own health benefits, so using jaggery makes the chikki even healthier as it also has almonds and cashews. And if you use Goldmine Jaggery Powder then the whole recipe gets better. 

About Chikki 

In districts of North India, particularly Bihar and Uttar Pradesh, this sweet is called layiya patti. 

In Sindh and Sindhi areas of India, it is called layee or lai and in other north Indian states, it is otherwise called gajak or maroondah. 

In Bangladesh, West Bengal and other Bengali districts, it is known as gur badam. 

In the South Indian territories of Telangana and Andhra Pradesh, it is called palli patti. In Kerala, it is called Kappalandi muthai. 

In India, Maharashtra there is a city named Lonavala. The town is well-famous for only one reason and that is Chikki. 

With more than thousands of stores and various varieties of chikki, you will never go empty-handed. 

Comparable dishes to chikki are exceptionally famous in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka’i ladrillo.

Ingredients – 

Serves = 3 Duration = 30 Mins.

• 1 cup of peanuts or 160 grams of Peanuts (Moongphali)
• ½ cup tightly packed jaggery powder or 100 grams of Goldmine Jaggery Powder
• 2 tablespoons water
• Some oil or ghee for greasing

Main Recipe – 

Cooking Peanuts For Chikki Recipe 

• Warmth a thick lined hefty kadai or skillet. Add 1 cup of peanuts to it. 
• On a low to medium-low fire, cook the peanuts blending regularly till they become crunchy. 
• Cook till you see some dark spots on the peanuts, and they ought to have a smash in them. 
• Taste a couple of peanuts and on the off chance that it feels crude, keep on simmering. 
• When the peanuts have simmered well, at that point eliminate them in a different plate or plate. Allow them to chill off. 
• Oil the rear of the plate with some ghee or oil. 
• When the peanuts have gotten warm or cool down, at that point rub them between your palms. The husks strip off without any problem. 
• Presently to dispose of the husks, you can utilize a winnow or utilize a strainer with enormous holes. 
• Add the peanuts to the strainer and filter. The husks will get filtered without any problem. Eliminate the husked peanuts and keep them to the side. 

Making Jaggery Syrup For Peanut Chikki 

• In a similar kadai or dish, take ½ cup of firmly pressed jaggery powder. 
• With the help of jaggery powder, the syrup can be made but if you want it healthier and tastier then Goldmine Jaggery Bites is the best choice to go with. 
• Add 2 tablespoons of water. 
• Warm the kadai or skillet on a low fire. With a spatula or spoon, start to mix, so all the jaggery gets broken up. 
• Continue blending the combination regularly. 
• Cook the jaggery syrup on a low fire with successive stirrings. 
• While the jaggery syrup is cooking, likewise keep a bowl of cold water where you can check the consistency of the syrup. 
• Continue cooking till the combination Reaches the hardball stage. 
• Check the syrup in cool water and it ought to be firm, weak and break or snap without any problem. 

Making Peanut Chikki 

• When the jaggery results in consistency in these circumstances, Quickly add the peanuts and give a fast mix and blend well indeed. 
• Switch off the fire and Quickly pour the chikki blend on the lubed plate or marble board. 
• Rapidly place a foil or margarine paper or material paper on the chikki. 
• With a moving began to move to try and out the chikki layer. 
• Next, eliminate the paper and afterwards with a blade, cut on a level plane and in an upward direction. Let the nut chikki cool at room temperature. 
• Once cooled, break them and serve nut chikki. Assuming not serving, store them in an impenetrable container at room temperature. 

Notes –

• Recipes can be multiplied. 
• Be mindful when cooking jaggery syrup. On the off chance that it’s not cooked till the hardball stage, the chikki will be chewy and stick in the teeth. 
• Try not to cook past the hardball stage as then the nut chikki will turn out to be excessively hard.
• Jaggery is the typical sugar material, sugar is here and there utilized as the base. 
• If you don’t want to use sugar at all then the Goldmine Jaggery Powder is much tastier and more importantly healthier to use. 

Final Words

Chikki has been one of the favourite recipes in India. It also serves as a traditional Maharashtrian Recipe and holds a popular reputation in the world with different names. 

Made with sugar or with Jaggery, the taste does make a difference as because of Jaggery, it creates a more natural element taste for the Chikki. 

If you’re thinking of making Chikki with the following recipe, then the Goldmine Jaggery Powder from Earthly Joy Global will serve you a sweet taste.