Chikki is a Gujarati recipe which is prepared during the winters and especially on the day of Uttarayan. Chikki can be prepared in various ways and today in this Gujarati chikki recipe we will prepare Shengdana Chikki. This Chikki banavani recipe is very easy and is prepared with only two ingredients jaggery & peanuts. There few small tips that you should follow while making peanut Chikki to make it perfect. In this Gujarati Chikki recipe I have mentioned all the simple tips and tricks to make chikki at home. So do try out this Gujarati sweet recipe this Uttarayan an let me know about the taste in the comment box.
Recipe:
Ingredients:
- 1 Cup Jaggery (Gud)
- 1 Cup Roasted & Peeled Peanuts (Singdana)
- Ghee
Procedure:
- In a kadhai add jaggery and melt it. Add 1 teaspoon ghee in it to avoid jaggery from sticking to the bottom. Stir it continuously and keep the gas medium to slow.
- To check whether jaggery syrup is prepared properly or not add some drops in cold water. Try to break the cooled jaggery drops, if they are breaking instantly your syrup is perfect. If it is still sticky while breaking, stir the syrup on slow gas for 2-3 minutes.
- Once the syrup is ready, add the roasted & peeled peanuts and mix them.
- On a chopping board or plate apply some ghee and then pour the mixture. By applying ghee it becomes easy to remove the Chikki once it cools down.
- Pour the mixture and flatten it. Apply ghee to a rolling pin and use it to flatten the chikki.
- When it is little bit warm make cuts to the chikki and when it is completely cooled down separate the pieces and enjoy Gujarati Shengdana Ni Chikki.
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