Dry roast peanuts for 5-6 minutes on medium flame. Switch off the flame, allow to cool. Roughly crush peanuts and gently rub to remove the skin of peanuts. Sieve and remove the skin from peanuts. Keep aside clean peanuts. Add chopped jaggery in a pan. Cook on low flame, allow to melt, add ghee and cook till jaggery syrup start bubbling. For consistency add few drops of jaggery syrup in water, wait for few seconds, if sugar syrup will set in water and can break that piece easily, our jaggery syrup is ready. Add baking soda and mix, add clean and crushed peanuts in jaggery syrup, mix nicely. Grease a plate with ghee or oil. Or can use butter paper or parchment paper. Pour peanut jaggery mixture on parchment paper, flatten it, roll with a rolling pin. Do this step quickly. Cut in squares with a sharp knife immediately. Allow to cool and set for 10-15 minutes. Separate the pieces and our homemade crispy peanut jaggery chikki is ready.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.