Shengadana Chikki – Marathi Recipe

Instructions

• Peel the peanuts and break these into two pieces.
• Heap up a pan on medium heat. Try to use a broad pan.
• Add sugar and spread it all over the pan.
• Do not touch the sugar at all until it begins to melt a little.
• After about 5 minutes the sugar will begin to melt.
• Lower down the heat and mix it a little.
• Cook the sugar syrup until it gets light orange color.
• Do not overcook it until it turns blackish.
• Stir sugar continuously until all sugar is dissolved. No crystals of sugar should be left behind.
• After about 5 minutes of stirring and cooking when all the sugar is dissolved the syrup is almost ready.
• If you find it difficult to follow this procedure then you can add just a tsp water in it.
• Add cardamom powder and nut meg powder.
• Mix well quickly and add roasted peanuts.
• Mix well so that the peanuts get nice coating of caramel. Turn off the gas.
• Grease a dish and rolling pin well with ghee.
• Pour out the chikki mixture into the dish and roll it with rolling pin.
• You can roll it as thick as you want.
• Take garlic press to spread the mixture evenly and properly.
• When the mixture is a little hot, cut it into pieces with the help of knife.
• If the mixture cools down it will be very difficult to cut chikki into pieces.
• If you find it difficult to cut chikki then heat up the dish a little and cut the chikki.
• It will be easier when the dish is hot.
• Let the chikki cool down for about 5 more minutes.
• As the dish cools down it will stick more to the dish.
• Take the chikki out from the dish.
• Cut again at the places where you have already cut the chikki and take out the pieces.
• Again if you can’t take chikki out then heat up the dish and take chikki pieces out.
• As the dish cools down it will stick more to the dish.
• Shengadana chikki is already.