November 20, 2013


Peanuts - 500 gm
Jaggery - 500 Gm
Ghee - 2 tbsp
Baking soda - a pinch


  • Dry roast peanuts.Cool and rub the peanuts with hands for removing the skin.
  • Grate the jaggery, add small cup of water and bring it to boil.
  • Cook till  one sting consistency then add 1 tbsp of ghee and soda. Mix well.
  • Immediately add peanuts and mix well.
  • Pour this over greased flat surface evenly.
  • Cut into pieces when the chikki is still warm.

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