Grease a plate with generous amount of ghee and keep it ready.

chikki preparation starts with roasting peanuts. In a heavy bottom wok or pan add the peanuts, roast them on medium heat. Keep on stirring the peanuts for even roasting. As you roast, brown spots appear on peanuts, they turn crisp and shred their skin. Switch off the flame at this stage.

Let the roasted peanuts cool down to room temperature. You can rub the peanuts between your palms and remove the skin from peanuts. I find it easier to remove the skin when they are still warm.

Once the peanuts are ready, heat the same wok with jaggery and 2 tsp of water. Cook in low flame, jaggery dissolves in water and starts bubbling. Continue cooking and stirring the syrup. Keep a small bowl with some water and check the consistency of syrup by dropping few drops of jaggery syrup in water. If that drop of jaggery turns hard, brittle and can break with snap sound, then jaggery syrup is done. Switch off the flame.

Include roasted peanuts in to jaggery syrup, combine well. Transfer this mixture on to greased plate, pat it using flat spatula. You can also cover it with parchment paper and roll using rolling pin. Rolling helps the peanut brittles to obtain even surface.

Let the peanut brittle to cool down completely, then using a sharp knife cut them in to desired size. You can pat the bottom of the plate over floor to remove the peanut chikki.

Addictive candiment peanut brittle/chikki is ready. Store them in airtight container and it lasts for more than fortnight.

Do not leave the wok unattended when roasting the peanuts and making jaggery syrup.

You can also use micro wave to roast the peanuts.

If the jaggery is hard, you can shred it using knife or grate it to powder.

You can use cardamom powder or dry ginger powder for flavors. If using, add it to jaggery syrup.

Do not add too much water to jaggery while making syrup.

Consistency of jaggery is very important. If you add peanuts to soft ball consistent jaggery syrup, then you will not get the glaze look on the chikki. Hard ball consistency jaggery syrup is perfect to obtain the glazing textured peanut brittle.

As a variation, you can crumble roasted peanuts in a blender for a second before combining with jaggery syrup.