Palli Chikki

Cook the Jaggery Syrup

• In the same heavy-bottomed pan, add the powdered jaggery and water.
• Cook on low heat, stirring constantly until the jaggery melts completely into a smooth syrup.
• Increase the heat to medium and bring the syrup to a rolling boil. Continue to cook for 5-7 minutes, stirring occasionally, until it becomes thick and frothy.
• To check for the correct consistency (hard ball/brittle stage), drop a small amount of syrup into a bowl of cold water. It should solidify instantly and become brittle. When you break it, it should make a clean snapping sound. If it is still soft or chewy, cook for another 30-60 seconds and test again. This step is crucial for a crispy chikki.

Combine and Set the Chikki

• Once the syrup reaches the brittle stage, immediately turn off the heat.
• Quickly add the roasted peanuts, cardamom powder, and baking soda (if using). Mix vigorously to ensure all peanuts are evenly coated. You must be very fast here as the mixture hardens in seconds.
• Instantly pour the hot mixture onto your prepared greased surface.

Roll, Cut, and Cool

• Place a sheet of parchment paper on top (optional, but helps prevent sticking) and use the greased rolling pin to quickly roll the mixture into a thin, even layer, about 1/4 inch thick.
• While the chikki is still warm and slightly soft (within 2-3 minutes of rolling), use a sharp, greased knife to score deep lines, marking out square or diamond shapes.
• Let the chikki cool completely at room temperature for at least 20-30 minutes until it is hard and fully set.

Break and Store

• Once completely cool and hard, gently break the chikki along the scored lines into individual pieces.
• Store the Palli Chikki in an airtight container at room temperature. It will stay fresh and crispy for up to 3-4 weeks.