Peanut Jaggery Brittle (Gur Moongphali ki Chikki): simple Indian brittle recipe using peanuts, jaggery and ground aromatic spices.
Peanut Jaggery Brittle (Gur Moongphali ki Chikki)” and did I mention that “jaggery” is great for our health.
I’m always looking out for healthy and simple snacks, especially one’s which can be stored & kept for a little longer duration.
Today’s snack is my mum’s fav and they go perfectly with your hot cuppa !!!
It’s a natural cleanser (helps in digestion), great source of iron & potassium, natural relaxer (contains selenium which helps in calming nerves), cool & Biggest “Lower in Calories compared to white sugar”.
Enjoy !!!
Serves: 4
Serving Suggestion:
Serve as a snack or in between energy filler
Tools:
1 Large Saucepan
1 Nonstick Pan (Greased) – For setting the brittle’s (chikki)
Ingredients:
1 Cup Roasted Skinless Peanuts (Moongphali) – Slightly Crushed
4 Tbsp of Water
½ Cup Jaggery – I’ve grated the jaggery as they were in huge chunks.
½ Tsp Cardamom Powder (Elaichi)
1 Tsp Grated Fresh Ginger
Pinch of Salt
¼ Cup Whole Green Cardamom – Decoration – OPTIONAL
Method:
On medium heat, add water and jaggery in a saucepan.
Keep stirring it in between to make it into a thick paste consistency (Takes about 5-7min on medium heat).
Now add all the above ingredients into this jaggery paste (except whole cardamom).
Keep stirring this mixture to evenly mix all the ingredients (Now turn off the heat) and ladle all of it over the greased pan. (This is an extremely hot n sticky paste, hence be very very cautious and not touch it by hands)
Using the same ladle, press the mixture into a thick/thin(as per choice) layer.
Place this pan into the fridge for an hour or till the mixture solidify.
Once the mixture solidifies, break it into desired shapes and serve cold.
This can be stored in an airtight container for upto 2-3 weeks.
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Peanut Jaggery Brittle (Gur Moongphali ki Chikki)
simple Indian brittle recipe using peanuts, jaggery and ground aromatic spices.
Ingredients
- 1 Cup Roasted Skinless Peanuts – Slightly Crushed
- 4 Tbsp of Water
- ½ Cup Jaggery – I’ve grated the jaggery as they were in huge chunks.
- ½ Tsp Cardamom Powder
- 1 Tsp Grated Fresh Ginger
- Pinch of Salt
- ¼ Cup Whole Green Cardamom – Decoration - OPTIONAL
Instructions
- On medium heat, add water and jaggery in a saucepan.
- Keep stirring it in between to make it into a thick paste like consistency (Takes about 5-7min on medium heat).
- Now add all the above ingredients into this jaggery paste (except whole cardamom).
- Keep stirring this mixture to evenly mix all the ingredients (Now turn off the heat) and ladle all of it over the greased pan. (This is an extremely hot n sticky paste, hence be very very cautious and not touch it by hands)
- Using the same ladle, press the mixture into a thick/thin(as per choice) layer.
- Place this pan into the fridge for an hour or till the mixture solidify.
- Once the mixture solidifies, break it into desired shapes and serve cold.
- This can be stored in an airtight container for upto 2-3 weeks.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 1g
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