Peanut Gajak | Peanut Chikki

Happy Lohri and Happy Makar Sankranti 2021!!! Complete favorite of the season, Peanut Gajak or Peanut Chikki. An easy recipe with minimal ingredients, it’s perfectly crunchy and flavorsome.

Tips:

  1. If possible use skinned peanuts to avoid the hassle of peeling off the skin after roasting the peanuts
  2. Use jaggery powder instead of jaggery as it dissolves quickly
  3. At the step of mixing the peanuts then rolling it, be very quick about it. As once it’s hard, it’ll be difficult to cut or roll
  4. You can also add other nuts if desired.

Also try: Dry Fruit Ladoo, Malpua, Gulab Jamun, Gajar Halwa, Carrot Muffins or Besan Halwa.

Course: Dessert or Snacks.

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins.

Servings: makes 12-14 medium size pieces.

Ingredients:

  1. Peanuts – 1 cup
  2. Jaggery Powder – 3/4 cup
  3. Water – 1 tbsp
  4. Fennel Seeds to sprinkle on top.

PS: 1 Cup = 250 ML.

How to make Peanut Gajak:

  1. Heat a pan and add peanuts. Dry roast on low flame for about 10 mins, stirring continuously
  2. Remove from pan and let them cool down. If you’ve used peanuts with skin then remove the skin by rubbing once it’s warm and easy to handle, keep aside
  3. Heat a pan, add jaggery powder and water. Mix  and stir on low flame until jaggery powder melts completely. Keep cooking on low flame until it comes to a boil, then cook for about 5 mins while stirring continuously. Syrup will slightly thicken
  4. Check the consistency at this stage. Drop a few drops of syrup in a bowl of cold water, after a few secs remove it from the water and check if it has become brittle else boil for another min then check again. Repeat if necessary
  5. Once syrup is ready, remove it from the flame and add the roasted peanuts. Quickly mix to coat the peanuts nicely in the syrup
  6. Immediately transfer it to a tray or a cutting board lined with parchment paper, quickly sprinkle fennel seeds and place another parchment paper on the top. Roll it with a rolling pin to level it and make it as thin as possible. You can do the same thing on a greased surface and flatten the mix with a greased cup or bowl. Cut it while its warm then let it cool down completely. You have to be really quick at this step
  7. Your Peanut Gajak is ready, store in an air-tight container.

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