Saturday, June 29, 2013
I am always awed by my mom's brittle making skills. But she always thinks that it's not a big deal at all. She thinks that the secret for making this brittle lies in the special jaggery which we call "chikki cha gooL". Generally, this special jaggery is widely available in Mumbai during January as everyone makes Tilache Ladoo for Makar Sankrant.
Once I got this special jaggery, I wanted to make chikki badly. I must confess though, that my first attempt resulted in burning jaggery and hence instead of peanut brittle, it was peanut bitter!!;-) I guess it needed the second time charm!
1 cup heaped unsalted, roasted peanuts
1 cup chikki cha gooL/special jaggery meant for making chikki
1 tsp ghee/toop/clarified butter
Few drops of ghee for greasing the steel plate
1. In a wide and heavy bottomed saucepan, melt jaggery on a very low flame.
2. Add spoonful of ghee.
3. Keep stirring, till it gets darker and the mixture starts bubbling.
4. Add roasted peanuts and stir it so they are coated with jaggery.
5. Pour the mixture in a greased steel plate. Using the back of a steel wati/katori/ramekin, spread the peanut-jaggery mixture uniformly.
6. Let it cool down. Cut into pieces.
1. Make sure that you melt the jaggery on a low flame. Keep stirring and do not let it burn.
2. Similar chikki can be made with kurmure/mamra, puffed Rajgira, puffed chana daal/Pandharpuri DaaLe and coconut.
3. For making an authentic cashew chikki, you need to use sugar and liquid glucose.
4. Vegans may substitute oil instead of ghee. I haven't tried it myself but I think it may work ok.
5. Use the special jaggery meant for making chikki for the best results.
6. Consistency of the jaggery "paak" or syrup is the most important factor for making a perfect chikki. If you add peanuts too early, the chikki would be gooey like a caramel.