Step 1

For crushed peanut chikkiTo make crushed peanut chikki, heat an aluminium kadhai on a high flame.Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.Switch off the flame and keep stirring for few more seconds.Add the roasted crushed peanuts and mix very well.Put it on a greased platform, while mixing it upside down using a flat ladle. Divide the mixture into 2 equal portions.Pat a portion of the mixture, with greased hands and roll it using a greased rolling pin to make 300 mm. (12”) diameter circle.While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.Cut immediately using a sharp knife into equal squares. Cool completely.Repeat step 7 to 9 to make 1 more batch of chikki.Break the crushed peanut chikki into pieces and store it in an airtight container in a cool and dry place.

Step 2

If you like crushed peanut chikki, then also try other chikki recipes like mix til chikkidry fruit chikkicoconut chikki

Step 3

To make crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki, we need roasted peanuts. We have to deskin them. For that take a few peanuts in hand and by applying little pressure rub them between your palms to remove the skin. Once all the peanuts have been de-skinned, place them in a flat plate and toss the plate so as to separate the skin and the peanut halves. Finally discard the skin. Grind these deskinned peanuts in a peanut crusher or a mixer jar to a coarse powder. A peanut crusher (also called as cashew crusher) is preferred as it helps to keep the oils in the peanuts intact. If you are using a cashew crusher, move its handle in forward direction to get coarsely crushed peanuts. Moving it in forward direction gives finely crushed peanuts. These are roasted coarsely crushed peanuts. Then to make crushed shing dana chikki, heat an aluminium kadhai on a high flame. Prefer to use an aluminium kadhai with a medium thickness base. To thin a base of the kadhai might burn the jaggery. If you don’t have an aluminium kadhai, you can use a non-stick kadhai. We do not recommend the use of steel kadhai. // Call display() to register the slot as ready // and refresh() to fetch an ad.googletag.cmd.push(function () {googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]);}); Add the chopped jaggery to it. Mix well and cook the crush peanut jaggery chikki on a high flame for 2 minutes, while stirring continuously using a slotted spoon. You can use any other big spoon or flat laddle also. Lower the flame to slow and keep stirring continuously for 3 minutes, till the jaggery forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. This is to avoid further cooking of jaggery syrup. Add the roasted crushed peanuts. // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]);}); // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]);}); Mix very well using the same spoon. Immediately, put the mixture on a greased platform, while mixing it upside down using a flat ladle so that both sides will be smooth and glossy. Divide the mixture into 2 equal portions. Pat a portion of the mixture, with greased hands. Roll the crush peanut jaggery chikki using a greased rolling pin to make 300 mm. (12”) diameter circle. While rolling, ensure you roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. Also while rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]);}); // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]);}); Cut immediately using a sharp knife into equal square pieces. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Finally cool it completely. Repeat steps to make 1 more batch of chikki. Break into pieces with your hands. Store the crushed peanut chikki in an airtight container in a cool and dry place. It stays fresh for upto a month during the winter days.