1 C peanuts
½ C whole hemp seeds
1 Tbscannaghee + a little extra for greasing
¾ C jaggery (coarse brown sugar)

1. Roast peanuts in a pan over medium flame for approx. 5-6 minutes. Stir constantly to prevent burning. Let roasted peanuts cool for 3-4 minutes. Remove peanut skins while they are still warm and break into halves.
2. Lightly toast hemp seeds in a shallow pan over low flame for 3-4 minutes. Keep shaking and stirring so that the seeds don't 'pop'. Remove from pan and set aside.
3. Grease surface of counter top or reverse side of a big plate and a rolling pin with ghee (your choice whether you want to use cannaghee here or just regular butter).
4. Heat cannaghee in a heavy-bottomed pan over low flame. Add jaggery and stir continuously over low flame until jaggery dissolves. Cook for 5 more minutes over low flame checking consistency (*see consistency test).
5. Turn off flame and add peanut halves and hemp seeds. Keep mixing until it's well coated with the dissolved jaggery.
6. Pour your mixture over the greased countertop or plate. Quickly roll the mixture flat using your rolling pin. Keep its thickness around ½ inch.
7. Cut into 2 inch squares while your mixture is still hot, otherwise it'll be hard to cut.
8. Let your chikki squares cool and enjoy!

* Consistency Test:
Check consistency of the dissolved jaggery by putting a small drop of it in a bowl filled with water. If the jaggery drop turns into a solid drop and sits at the bottom of bowl, then it's cooked. Otherwise, cook it longer and check again.


Note: Do not heat the jaggery for a long time otherwise your Chikki Squares will turn rock hard. Do not eat more than one square if you made really potent cannaghee.


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