Glassy, snap-crisp jaggery brittle loaded with roasted peanuts, made with just a few pantry ingredients.
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Ingredients
- 1 cup peanuts, roasted and skinned
- ¾ cup jaggery cubes, chopped
- 1 tsp cold-pressed groundnut oil, plus extra for greasing
- a pinch pink salt
- ¼ tsp cardamom powder (optional)
Method
- Grease a steel plate or the back of a thali and a rolling pin with groundnut oil.
- Roughly split the roasted peanuts.
- Heat 1 tsp groundnut oil in a heavy pan, add the jaggery cubes and melt on low heat, stirring.
- Cook the syrup until it darkens slightly and a drop in cold water turns hard and snaps, about 5-7 minutes.
- Turn off the heat, stir in the pink salt and cardamom, then add the peanuts and mix quickly.
- Tip onto the greased plate and roll out to about 5 mm thickness while hot.
- Score into squares while warm and break into pieces once fully cool.
Yogsutra tip: The cold-water test is the secret: if the drop bends instead of snapping, keep cooking for another minute or the chikki will turn chewy.
