Sometime back I posted a recipe for peanut brittle and emphasized on what place the chiki holds in our house. Given that it should come as no surprise that we’ve finally mastered the recipe for peanut chiki!
At home, we’ve always made chiki with just jaggery and peanuts. The problem with jaggery is that it doesn’t has the crunch that professionally made chiki does. After making the peanut brittle I realized that if I were to merge the traditional recipe with the one for the brittle, I might end up with what I’m looking for.
The credit for this recipe really goes to my DH because he was the executioner and the decision-maker. I just planted the seed for the recipe. I wish I could post an audio of the crunch when you bite into the chiki – it’s drool worthy!
- 1/2 cup jaggery
- 1/4 cup sugar
- 1/4 cup light corn syrup
1 cups1.5 cups crushed peanuts
- Roast the peanuts: You can use the oven or do it the microwave way as I did here. Since my oven was already preheated I piggy-backed on it.
- Preheat the oven to 500F. Then turn it off.
- Spread the raw peanuts in a single layer on a baking sheet.
- Keep checking after every 5 minutes.
Candy test: Take cold water (from the fridge) in a small bowl and add a drop of the boiling liquid to it. Wait 20-30 seconds. If the drop of liquid forms a hard candy after that then you're ready. Otherwise keep stirring and boiling.