|Peanut Gajjak or Chikki|
Peanuts: 1/2 cup
Jaggery powder (Coarse Brown Sugar): 1 cup
Desi Ghee : 2 tsp
Cardamom powder : 1/2 tsp
Fennel seeds : 1tsp
Almonds/Cashews : 1/4 cup, optional
Dry roast the peanuts in a nonstick pan.
Now add almonds and roast for another 2 minutes.
Let the peanuts/almonds cool down and take off the skin from the peanuts.
Roughly break the peanuts and almonds into two halves.
Prepare a tray by layering it with silver foil, spray oil to set in the chikki.
I greased saucer plates to get round chikkis of equal size.
I forgot to layer it with foil, but you should do it to save the hassel of cleaning.
Heat desi ghee in a non stick skillet and add jaggery powder.
Keep stirring continuously on low heat till the jaggery melts and changes color to light golden brown. Add lightly crushed fennel seeds, cardamom powder, peanuts and almond halves in to the paste.
Give all the ingredients a quick stir and pour the jaggery/brittle paste on the foil/saucers, observing caution as its too hot.
Press the chikki with the back of steel ladder/rolling pin to make a thin layer.
Let the chikkis dry for a while, cut it in desired shape when still warm with pizza cutter or knife.
Voila, home made peanut brittle/ gajjak/ chikki is ready... !