चिक्की कैसे बनाते हैं - mungfali ki gud wali chikki kaise banae - cookingshooking mufli recipe

Ingredients

• 200 g Peanuts (shelled, roasted, skins removed)
• 300 g Jaggery (gur) (grated or chopped)
• 2 Tbsp Salt (fine table salt)
• 120 ml Water (filtered)
• 30 g Almonds (sliced, optional for extra crunch)
• 1 Tbsp Ghee (for greasing the mat or slab)

Instructions

1. Roast Peanuts

   Heat a heavy‑bottomed pan over high flame, add the peanuts, sprinkle 2‑3 tbsp salt and stir continuously. Start on high heat, then switch to medium when peanuts turn light golden. Roast for 6‑7 minutes until skins crack and peanuts pop.

   Time: PT7M

2. Cool and Remove Skins

   Transfer roasted peanuts to a plate and let them cool for at least 20 minutes. Place the cooled nuts on a clean kitchen cloth, rub gently to loosen skins, then shake or blow to separate the skins.

   Time: PT20M

3. Prepare Jaggery Syrup

   In a clean pan, combine 300 g jaggery and 120 ml water. Heat on full flame until it boils, then reduce to medium and stir until the jaggery melts completely and a thick foam forms. Continue cooking until a drop of syrup placed in a bowl of cold water sets quickly but remains pliable (soft‑ball stage).

   Time: PT7M

4. Add Nuts and Mix

   Turn off the heat, quickly add the roasted peanuts and sliced almonds to the hot syrup. Stir fast to coat all nuts evenly before the mixture hardens.

   Time: PT2M

5. Spread on Mat

   Lightly grease the silicone mat with ghee. Pour the hot nut‑syrup mixture onto the mat and use a rolling pin to spread it to about 0.5 cm thickness.

   Time: PT3M

6. Cool and Cut

   Allow the chikki to cool at room temperature for 15‑20 minutes. Once firm, cut into desired pieces with a sharp knife.

   Time: PT20M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g