Palli Chikki

1. 1
   prep · ~5 min

   Prepare the peanuts and greased surface.

   1.Spread the roasted peanuts on a plate and rub off as much loose skin as possible.

   2.Split the peanuts lightly by pressing them with a rolling pin or pulse them very briefly if you prefer smaller bits.

   3.Grease a steel plate, marble surface, or the back of a tray with ghee.

   4.Grease the rolling pin and knife so the hot chikki does not stick.

   TIPKeep everything ready before cooking the syrup because the mixture sets very quickly.
2. 2
   boil · ~4 min

   Melt the jaggery.

   Add jaggery and water to a heavy pan and cook over low heat until the jaggery melts completely. Strain if it looks gritty, then return it to the pan.

3. 3
   simmer · ~6 min

   Cook the syrup to hard-crack stage.

   1.Cook the melted jaggery over medium heat until it bubbles and thickens.

   2.Stir often so it cooks evenly and does not catch at the bottom.

   3.Drop a little syrup into a bowl of water and check if it turns hard and snaps cleanly.

   4.Add the cardamom powder as soon as the syrup reaches that stage.

   TIPDo not stop at a soft ball stage or the chikki will turn chewy instead of crisp.
4. 4
   mix · ~1 min

   Mix in the peanuts.

   Add the peanuts to the hot syrup and mix quickly until every piece is coated well and the mass comes together.

5. 5
   assemble · ~2 min

   Spread and roll the chikki.

   1.Transfer the hot mixture at once to the greased surface.

   2.Flatten it carefully with the greased rolling pin while still hot.

   3.Roll to an even thickness of about 5 to 7 mm.

   4.Work fast so the sheet stays smooth before it begins to firm up.
6. 6
   prep · ~1 min

   Cut into pieces.

   While the sheet is still warm, cut it into 12 squares or rectangles with the greased knife.

7. 7
   rest · ~15 min

   Let the chikki cool completely.

8. 8
   serve

   Break apart the pieces and serve.

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