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Monday, January 24, 2011

Badam Chakti/Mungfali ki Chikki/Peanut Brittle


I am being lazy for a while, there is so many posts saved in my draft, need to publish all the drafts and create space for fresh ideas. So, in this post and also coming few posts, I won’t rant much and will get into the basic business of writing the recipe and wrap it up fast.

As Pati-shapta to every Bengali in poush paban, so is gajak , moongfali ki chikki for every Punjabi, Upean in north-India in lohri I guess.



Badam chakti is another very quick snack you can prepare in home. A very quick treat for you and yours as well.You can make it with gur/jaggery as well.But I have prepared this with sugar.

Badam chakti/mungfali ki chikki/peanut brittle

Recipe requirements
(Measurements are approx)
About 2 cup of shelled peanuts
¾ cup of sugar
¼ cup of water
2-3 tabs of butter
Few fennel seeds/saunf


Method
Shell the peanuts and remove the peanut skin if you are store bought packet of monkey peanuts like my case.
Now slightly toast them over very low flame for 5-6 mints in a saucepan.
Now chop them coarsely. I did it with crushing on cutting board with rolling pin.
Prepare the thick sugar syrup
Melt sugar in water and prepare thick sugar syrup. Add in butter and crushed fennel seeds/saunf.

Prepare the plate. Grease it with remaining butter. Or you may line a baking sheet with aluminum foil and then slightly grease it with butter.
Now mix the thick sugar syrup with the peanuts. As the sugar syrup tends to get solidify quickly. You need to work it out quickly to spread the brittle and let it cool.
Spread the peanut-sugar mixture over a prepared sheet lined with aluminium. Cut into squares.
Let it cool for 1 hr and then break the peanut brittle and store them in air tight containers. Stays fresh for 1 week. And even more if you keep them refrigerated.




You can pack some of it in your next travel adventures or give into your little ones lunch-box as sweet treats.
You can replace peanuts with cashews and almonds for other types of chikki as well.

Happy Cooking Friends

8 comments:

  1. Delicious chikki,love to munch on them any time of the day..nice recipe,thanks for sharing.

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  2. Jaya .. ki bole je tomake thanks bolbo.
    Gajak ki jibone dekhini, jantam o na. Amar husband gajak gajak kore matha kharap kore diyeche.
    Just last week I saw what gajak is ... and tomar post dekhe janlam koto easy eta banano!!! Ebar baniye oke khawabo. Thanks for the link to the til ka gajak ... that is his favourite. Thanks you soooo much!
    Btw ... when do we cut it ... while it is hot or after it turns cold?

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  3. Suja,
    yeah , anytime they are really a great treat :)..

    Sharmila,
    It's very easy to make gajak, tobe jeyita dukane paba jaye , seyate r barir banano te ekto parthokho hote parey...barir ta beshi healthy hoye :)..ami Prefer kori to cut when it's still hot that way when once it gets cool , one can easily separate it :)..
    thanks for coming ..
    hugs and smiles

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  4. Feel like munching some brittles rite now,soo tempting.

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  5. just stumbled upon your blog.. you got worth trying recipes.. happy to follow you..:)

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  6. Thats so easy to make and absolutely fuss-free!Nice recipe Jaya...gotta try out this one:)

    Cheers!
    Wit,wok&wisdom

    ReplyDelete

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