I have been meaning to try Shengdana Chikki or Peanut Brittle with Jaggery for a while now. I finally made this super-simple 3-ingredient dessert, also known as Moongfali Chikki, for Sankranti this year.
I am quite thrilled at how this evergreen chikki turned out; it had the perfect crackle, was not too hard, was not chewy, and had just the right amount of sweetness to complement the nuttiness of the roasted peanut.
Lonavala, a hill station near Mumbai, is very famous for its chikki. As I child, I always used to wait for the train to stop at Lonavala station on our way back from a trip to the South to buy all kinds of Chikki; Moongfali, Til, Chana, Dry Fruit, and so much more. Not to mention the Chocolate Fudge. Now I make all these are home. 🙂
This Moongfali Chikki/Peanut Brittle can be stored for a few days, and so I like to have it on hand to satisfy those after-a-meal sweet cravings (to be honest, in my case, they are sweet pangs :D).
I prefer using jaggery in my sweets and so I made this Shengdana Chikki with Jaggery; however, it turns out just as delicious with sugar.
I made the chikki with roasted peanuts available in the market to save on time.
How to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery
- Peanuts – 150 gms
- Jaggery – 125 gms
- Ghee – 2 tbsp
Step-by-Step Instructions to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery
- Use about 1/2 tsp ghee to grease a flat surface such as the back of a plate.
- Use 1/2 tsp ghee to grease a rolling pin.
- Set aside the greased plate and rolling pin.
- Roast the Peanuts
- In a heavy-bottomed pan, over low to medium heat, dry-roast the peanuts till they start to pop. Stir constantly to avoid burning the peanuts.
- Transfer the roasted peanuts into a plate and let them cool.
- Rub the peanuts between your palms to deskin them.
- Just blow lightly to separate the skin from the peanuts.
- Gently press the peanuts to split them.
- Set aside the roasted, deskinned peanuts.
- Making the Jaggery Syrup
- Keep about 1 cup water handy.
- In a heavy-bottomed pan, over low heat, heat the ghee.
- When the ghee melts, add the jaggery.
- Over low heat melt the jaggery and cook the jaggery for about 3 to 5 minutes.
- Drop a few drops of the melted jaggery into the water.
- Wait for a few seconds and take the jaggery out of the water.
- Check that it is brittle, not soft. If it is soft, continue to cook the jaggery syrup.
- Immediately, add the peanuts to the jaggery syrup and mix quickly till all peanut are evenly coated with the syrup.
- Immediately, transfer the peanut-jaggery mix onto the greased plate.
- Use the greased rolling pin to roll the mix into a sheet about 1/4″ thick.
- While the chikki is hot, use a sharp knife to cut it into 2″ squares.
- Let the chikki cool to room temperature.
- Use a sharp knife to gently separate the chikki from the plate.
- Break into squares at the previously made cuts.
- Store the remaining pieces in air-tight container.
I am taking this delicious easy to make recipe to the 128th Foodie Monday Bloghop where the theme is 3-Ingredient Recipes.