Peanut Chikki

Peanut Chikki 

Ingredients :
1 1/2 cups Peanuts
1 cup Jaggery powdered
1 spoon Ghee

Method :
In a thick bottom kadai, roast peanuts until they become crunchy.
Transfer it to a plate and let it cool down.
Remove the skin of peanuts by rubbing your palms.
Grease a plate with 1 spoon Ghee.
To make jaggery syrup, heat kadai by adding jaggery and 2 spoons water.
On a low flame, melt jaggery and keep stirring in between.
When jaggery melts, you can check if there are impurities and remove it.
To check syrup consistency, in a bowl of water drop syrup and see if  it solidifies and becomes ball then it is ready.
Add Peanuts to syrup and mix well and transfer immediately to the greased plate.
Pat it when it is hot with your wet palms.
With the help of rolling pin, roll once over it evenly.
Cut into pieces with a sharp knife.
Once it cools down, Peanut Chikki is ready.

Note
Syrup consistency is important.
Store Chikki in an air tight container for 10 days.