Steps to Prepare Speedy Cashew peanut Chikki
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Favorite Cashew peanut Chikki. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cashew peanut Chikki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cashew peanut Chikki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cashew peanut Chikki is 400 grams. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cashew peanut Chikki estimated approx 15 minutes.
To begin with this recipe, we must first prepare a few ingredients. You can cook Cashew peanut Chikki using 4 ingredients and 4 steps. Here is how you cook that.
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Ingredients and spices that need to be Get to make Cashew peanut Chikki:
- 2 cup jaggery
- 1 cup cashew
- 1 cup roasted peeled peanuts
- 1 teaspoon ghee
Instructions to make to make Cashew peanut Chikki
- First crushed cashew and grated the jaggery.Take the water in small bowl and keep a side.
- Heat the thick bottom kadai on medium flame. Add the jaggery and ghee. Stir until jaggery melted in syrup consistancy.
- Stiring again on low heat til change the colour of jaggery syrup. Than drop the jaggery syrups few drop in bowl of water. When the drops consistency crunchy add cashew powder and peanuts.Than stirring gently combined with jaggery syrup and switch off flame.
- Pour the mixture of Chikki on butter paper and another one butter paper put above. Gently flattened with rolling pin and cool them room temperature. If cool once broken in small pieces and stored in air tight container.
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