Venkatesh Bhat makes Kara Kozhukattai

Ingredients

• 1 cup Peanuts (raw, roasted lightly in a dry pan)
• 1 cup Granulated Sugar (fine white sugar)
• 0.25 cup Water (plain tap water)
• 0.5 tsp Cardamom Powder (optional, for aroma)

Instructions

1. Roast the Peanuts

   Heat a dry skillet over medium heat on the induction stove. Add the raw peanuts and stir continuously for 4‑5 minutes until they turn golden and release a nutty aroma. Transfer to a plate to cool.

   Time: PT5M

2. Prepare the Sugar Syrup

   In the heavy‑bottomed saucepan, combine the granulated sugar and water. Set the induction stove to medium (≈150°C) and stir until the sugar fully dissolves, about 3 minutes.

   Time: PT5M

   Temperature: 150°C

3. Cook the Chikki Mixture

   Increase the induction heat to high (≈180‑190°C). Add the roasted peanuts and optional cardamom powder to the syrup. Continue stirring; the mixture will thicken, turn glossy, and start to pull away from the pan sides. Cook for another 5‑6 minutes until a deep golden‑brown colour appears.

   Time: PT6M

   Temperature: 180‑190°C

4. Set the Chikki

   Line the baking tray with parchment paper. Quickly pour the hot mixture onto the tray and spread it with the back of a wooden spoon into a thin, even layer (about 0.5 cm thick).

   Time: PT5M

5. Cool and Break

   Allow the chikki to cool completely at room temperature (≈15‑20 minutes). Once set, break it into bite‑size pieces using your hands or a knife.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g