1 C peanuts
½ C whole hemp seeds
1 Tbscannaghee + a little extra for greasing
¾ C jaggery (coarse brown sugar)
* Consistency Test:
- 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.
- 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.
- 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).
- 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).
- Turn off flame and add peanut halves and hemp seeds. Keep mixing until it's well coated with the dissolved jaggery.
- Pour your mixture over the greased countertop or plate. Quickly roll the mixture flat using your rolling pin. Keep its thickness around ½ inch.
- Cut into 2 inch squares while your mixture is still hot, otherwise it'll be hard to cut.
- Let your chikki squares cool and enjoy!
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. Featured image whatscookingmom.in