This winter delicacy is the sweetheart of everyone loaded with the goodness of jaggery (high iron content) and warmth of dry ginger powder with a protein punch of groundnuts and the good fat of dry coconut.
During winters, especially in January, chikki is a must-have. Be it as a dessert or a snack, everyone loves it. It is so sweet and crunchy and nutritious, one just can’t resist it!
In our school days, chikki was sold by vendors outside the school. We used to impatiently wait for the chowkidaar to ring the bell so we could rush out to the thela (push cart) to buy the chikki or patti. It was thin and brittle and absolutely delicious. The vendor first weighed the patti then wrapped them in a piece newspaper before handing them out to us. We nibbled on them on the way home from school.😊
Preparation time: 10 minutes
Cooking time: 15-20 minutes
- 1/2 kg crumbled gud / jaggery
- 400 gms shelled peanuts
- 250 gms lightly roasted til/sesame seeds
- 1tbsp pure ghee
- 100 gms chopped dry coconut
- A pinch of sonth/dry ginger powder
- 1 tbsp water
- Dry roast the peanuts and rub them so as to remove the skin and splits the kernels into two.
- Lightly grease an aluminium tray or steel plate with a little ghee.
- Place a non-stick pan on fire and pour water in it. Add jaggery and cook on low flame. Stirring continuously, add sonth/dry ginger powder, peanuts, coconut, sesame seeds and ghee and cook till the mixture gains thick gooey consistancy.
- Pour the mixture in a tray and flatten it. Garnish with dry rose petals and cut into square shape. Cool it completely and enjoy!!😊