Shengdana Chikki / Moongfali Chikki / Peanut Brittle - Recipes Blogs

Shengdana Chikki / Moongfali Chikki / Peanut Brittle

Peanut brittle or shengdana chikki, is one of the Indian sweets enjoyed anytime, any place and very simple to prepare.

Peanut brittle is one of my favorite time pass snack right from childhood. We call it Chikki in India. Though you can prepare the same chikki using sugar syrup, I love it with jaggery(also called as panela).

When we were kids, we used to go to these gadas or small shops during school recess, where they sell small things like matchboxes, milk, bread etc. just to buys such snacks like shengdana chikki, Samosa, Kurkur(I don’t know what you call it in English , but it is a fried snack in the shape of long tubes. Very crunchy and tasty) . During our time, there weren’t any pizza or burgers but we enjoyed and feasted on these tasty snacks .

The other day I was just sitting in my bedroom browsing internet and suddenly I had this huge cravings of chikki. I know we still get it in grocery stores but somehow I don’t enjoy them . So, decided to make them at home and they turned out super yum .

Try them out guys. Very easy snack to prepare and won’t last for more then 2 days, not because they will spoil, but because you won’t be satisfied with just one piece.

Preparation Time:15 Minutes
Cooking Time:10Minutes
Yields:10 –12 Pieces
Ingredients :

1 Cup Raw Shengdana/Peanuts
1/2 Cup Jaggery/Panela(Either grated or the sticky one)
1 Tablespoon Ghee/Clarified butter 1-2 Tablespoons water

Dry roast peanuts on medium high heat till they brown slightly . Just for about 5 minutes.

Remove on a plate and once cooled down, remove all the peels by massaging them gently.
Pulse them in the grinder just to crush them little. You can also use them as they are, but I prefer them slightly crushed.

To make jaggery syrup, in a non stick saucepan, add ghee and jaggery. Add 1 to 2 tablespoons of water and keep the pan on medium heat. Stir in between. The jaggery will melt and will become frothy. Continue cooking.

Check whether jaggery syrup has come to correct consistency .Using your ladle, pour a drop of jiggery syrup in a bowl of cold water. If it dissolves, you have to cook more , or if you can form a ball out of it, then it is ready.

Switch off the stove and add the crushed peanuts. Mix well.

Now pour it over a well greased tray or plate. Place a parchment paper on top and using a rolling pin, roll it nice and smooth. Let it spread out.

Let it cool down for 5 minutes, then give cuts with a knife. Don’t yet remove the pieces. Once cooled down properly, remove out and store in the airtight container.

The more you cook the jaggery, more harder will be your chikki. I wanted mine to be little softer. I am sure these chikkis will be a hit in your family.

Pooja Nadkarni

Yields 10-12 PiecesShengdana Chikki / Moongfali Chikki / Peanut Brittle15 m...
Source: Poojas Cookery