Chikki (Groundnut toffee made with jaggery) recipe
ingredients
400 g (14 oz) Groundnuts (moongphalli), skinned, chopped
1 cup (200 g) 7 oz Jaggery (gur), grated or chopped
1 cup (250 ml) 8 fl oz Water
2 tsp (4 ml) Vegetable oil
1 cup (200 g) 7 oz Jaggery (gur), grated or chopped
1 cup (250 ml) 8 fl oz Water
2 tsp (4 ml) Vegetable oil
method
1 Grease a steel or aluminium tray and keep aside.
2. Cook the jaggery with water in a pot on low heat, stirring frequently. Test after 5 minutes by dropping 1/2 tsp of the mixture into cold water. If it forms a hard lump in the water remove from heat. Add the groundnuts and mix well.
3. Pour this mixture into the greased tray. Spread enough to a height of 1 inch or 2.5 cm. Cut into squares or rectangular pieces when set.
4. Store in airtight containers.
2. Cook the jaggery with water in a pot on low heat, stirring frequently. Test after 5 minutes by dropping 1/2 tsp of the mixture into cold water. If it forms a hard lump in the water remove from heat. Add the groundnuts and mix well.
3. Pour this mixture into the greased tray. Spread enough to a height of 1 inch or 2.5 cm. Cut into squares or rectangular pieces when set.
4. Store in airtight containers.
serving amount
serves: 4 - 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
