Peanut Chikki

Roast flax seeds and pistachios on a medium flame for 2 to 3 mins and keep aside.

Roast peanuts for 5-6 minutes on medium-low flame till crunchy and there’s no raw smell.

Once roasted, let them cool down a bit, and remove all the skin.

Place jaggery granules, ghee, and water in a pan. Switch on the heat on low-medium.

Heat jaggery until it reaches the hardball stage. You can check by dropping some syrup in a bowl of cold water. If it sinks to the bottom and solidifies, it’s the right stage.

Add the roasted peanuts, pistachios and flax seeds to the pan and mix well till peanuts are well coated with syrup.

Transfer the mixture to a parchment paper. You can also use a plate/baking pan which has been greased well. Roll the mixture.

Once it is set, mark lines with a knife so that it is easier to cut into pieces. Let the chikki cool completely.

Break peanut chikki into pieces and serve.