Thursday, May 5, 2016

Singdana Chikki | Peanut Brittle

Peanuts- 2 cup,
Clarified butter (ghee) - 2 tsp,
Jaggery (gud) - 1cup.

Dry roast peanuts on low to medium flame till slightly change its color. Stir constantly to prevent burning.

Remove in a plate and let it cool down completely. With the help of kitchen towel, remove skin from peanuts.

With the help of rolling pin, roughly crush peanuts in to halves.

In a pan, add jaggery along with clarified butter.

On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.

Now turn off the heat and stir in all peanut halves.

Mix well till each peanut half is well coated with jaggery.

Now transfer prepared mixture on to the greased baking mat.

Roll out thin with greased rolling pin. To get even shape and size brittle pieces place cuts while rolled mixture is still warm.

Let it cool down completely. Break into pieces and store in air tight container up to 15-20 days.

Baking mat can be replaced with greased working surface or greased tray.
Jaggery can be replaced with brown sugar or sugar.
Adjust amount of jaggery and peanuts as per your taste.

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