Cut Two big Squares of Parchment paper and keep them ready along with the rolling pin. We will use this to roll our chikki
Roast the peanuts until a beautiful nutty aroma comes through on the stove on medium flame.
Husking them is easier when they are roasted. Husk them rubbing the peanuts in between your palms and blowing away the husk.
Once the peanuts are husked and ready, add them to your food processor or mortar pastel and lightly crush them
Now prepare your jaggery. Use the best Kolhapuri Jaggery available in the store near you. I strongly recommend using blocks of jaggery.
Add the jaggery block one at a time to a mortar pastel. And break it into smaller chunks. This helps the jaggery to melt faster.
On medium-low flame, place a heavy bottom pot. Add the jaggery chunks. Stir continuously.Be patient, Don't try to melt jaggery on high flame, or you might burn the jaggery in no time, and you will have to start the process all over again.
You will notice gradually the jaggery melting, forming a melted chunk, and then when you still keep stirring through, the jaggery will start to soften and liquidify, easier to stir and eventually so smooth.
Turn off the stove. And Place the pan off the stove to stop cooking jaggery any further. To a small cup of water. Add one drop of the melted jaggery. If it crisps up your jaggery is ready, if it doesn't it needs cooking for literally only a few more seconds.
Now add the crushed peanuts and mix everything well.
Once done, Add the chiki mix on the parchment paper. Lay the second piece of parchment paper on the top. Flatten it with any flat bottom bowl or a plate. And start to roll.
You have to work fast here, as the best time to roll out the Chiki is while it is still hot. Roll it to your desired thickness.
Cut the chikki using a knife into squares or break them into beautiful uneven pieces by hands. I like the uneven brittle so I break it with my hands.
