Ingredients
- Sesame seeds (til): 1 cup
- Peanuts (roasted and skinned): ½ cup
- Jaggery (grated): ¾ cup
- Ghee: 1 teaspoon
Preparation
Heat a dry, heavy-bottomed pan on low flame. Add sesame seeds and roast until they turn golden and aromatic. Remove and set aside.
Roast the peanuts lightly if not already roasted, and coarsely crush them using a rolling pin or grinder.
In the same pan, add ghee and grated jaggery. Heat on low flame, stirring until the jaggery melts into a thick syrup.
To check the syrup consistency, drop a little into water. It should harden immediately into a firm ball.
Once the syrup is ready, quickly mix in the roasted sesame seeds and peanuts. Stir well to coat the mixture evenly.
Transfer the hot mixture to a greased plate or rolling board. Flatten it using a greased rolling pin to your desired thickness.
Allow it to cool slightly and then cut into squares or desired shapes before it hardens completely.
Let the chikki cool fully before storing in an airtight container.
Serving Size: Makes 10-12 pieces
Notes
- Use fresh, good-quality jaggery for best results.
- Work quickly during the shaping process, as the mixture hardens fast.
- For extra flavor, you can add a pinch of cardamom powder or a small amount of desiccated coconut.
- Store in a cool, dry place for up to 2 weeks.
