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
(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
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