शेंगदाणा चिक्की · Sweets
Shengdana Chikki
Two-ingredient peanut brittle — the school-tiffin classic from the cane belt.
Chikki asks for nothing but peanuts and good gur, which makes it the most honest test of a jaggery there is. Open-pan Sangli jaggery sets glassy and snaps clean — no stretch, no stickiness, no chemicals in the way.
- Prep
- 10 min
- Cook
- 15 min
- Makes
- About 20 pieces
Method
Grease a steel plate or marble slab and a rolling pin with ghee, and keep them within reach — chikki waits for no one.
Halve or lightly crush the roasted peanuts and keep them warm.
Melt the ghee in a heavy pan, add the grated jaggery, and stir on low heat until it fully melts and starts to froth.
Test the syrup: drop a little into a bowl of cold water. If it sets into a bead that snaps cleanly between your fingers, it is ready. If it bends, cook a minute more.
Take the pan off the heat, tip in the peanuts, and mix fast.
Pour onto the greased plate and roll out quickly, about half a centimetre thick. Score into squares while warm — it will be too brittle to cut once cool.
आजीचा सल्ला · the kitchen's tip
The cold-water snap test is everything. Under-cooked syrup makes a chewy chikki; the hard-crack stage gives the clean, glass-like break.
Traditional uses described here are general knowledge about these foods, not medical advice.
From the shop
The staples this recipe is built on.
गुळाची ढेप · jaggery
Jaggery Block
The classic dhep — solid, golden, made for festival cooking.
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