January 6, 2014

Uttrayan Special Recipe - Chocolaty Peanut Chikki

Uttrayan - Makarsakranti is celebrated on 14th of January every year. From this day the sun starts to travel northwards making the decline of winter. After makarsakranti the days become longer, the skies cleared and the breeze cooler. In Gujarat, we celebrate 2000 festivals every year. On this day we flies kites and balloons in the sky from our terraces.





And above all it is an untold trend to eat undhiya - mix vegetable, jalebi, guava, sugarcane and of course different types of chikkis. They may be made from jaggery with the combination of sesame seeds, peanuts, puffed rice and dry fruits also. But today in this recipe we are going to make something different. Last year when I tried to make this peanut chikki with chocolate flavour it was amazing. So, I thought to share this with you. I think to make chikki at home is little tricky. But with some passions it may give the best result. So, try this innovative Chocolaty Peanut Chikki for your kid and family and impress them.

 
Preparation time - 5 to 7 minutes
Cooking time - 5 to 7 minutes

Ingredients to make Chocolaty Peanut Chikki:

1 cup jaggery - gated
1 1/2 cups crushed peanut
1 1/2 tablespoon cocoa powder
1/2 tablespoon drinking chocolate powder
Ghee for greasing


Method to Make Chocolaty Peanut Chikki: 

  • First of all grease a flat surface with ghee. Also, grease rolling pin.
  • In a non-stick pan add grated jaggery and cook at a very slow flame. Cook till jaggery chashni is ready. ( To check the chashni take 2 to 3 tablespoon water in a small bowl and put a drop of hot jaggery chashni in it. If turns in  firm ball)
  • If it is ready add cocoa powder and drinking chocolate powder to it. Shut down the flame and then add roasted and crushed peanuts to it. Mix well. (I crushed peanuts in chilli cutter.)



  • Immediately spread over greased surface with the help of greased rolling pin. You may take a back side of the plate also.
  • Cut in desired shape with sharp knife or pizza cutter when hot. 
  • Let it cool at room temperature for 4 to 5 minutes and then remove from greased surface to another plate.  
  • When totally cool it will give crisp sound. Now your Chocolaty Peanut Chikki is ready to eat. 


Tips:

  •  The Same method can be used for chocolaty sesame chikki and chocolaty mumra - puffed rice chikki. Use roasted sesame seeds or mumra instead of peanuts.
  • Always remove the skin from peanuts.
 

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