Singdana/peanut Mawa Chikki recipe made with finely ground peanuts rather roughly crushed peanuts. It is richer and nuttier in taste; Crunchy on the bite, but soft and melting in the mouth. It is nutritious with the richness of peanuts and jaggery. I feel it is better than consuming ready-made peanut butter. Easy and quick to make. Do try it.
Prep time: 20 minutes
Cook time: 10 min
Serves: 10-12 pieces.
1 and 1/2 cup roasted peanuts
1/3 cup jaggery
1 tbsp Ghee/Clarified butter
Pinch of baking soda
2 tsp water
How to make Mawa Chikki?
Pour the peeled roasted peanuts into the mixing bowl.
Grind it till the mixture turns sticky. Make sure not a single peanut should be left uncrushed.
Divide the mixture into two. 3/4 cup for making Chikki and 1/4 cup for spreading above it.
Next, be ready with all ingredients shown in the picture.
Take ghee/clarified butter in a skillet and let it heat.
Add jaggery to it and continuously stir at the medium flame till it melts.
Once melted, lower the flame and sprinkle two tsp of water into it.
Do not stop whisking and cook it till the jaggery turns crunchy on the bite.
Note: To check the perfect cooking of Jaggery, take water in a small bowl. Then pour a drop of hot jaggery into it. Let it cool and take a bit. If it is crunchy on the bite, it is done.
Quickly add a baking soda, give a toss and add crushed peanuts into it.
Mix it fast to get a uniform mixture.
Once the peanuts blend well in jaggery solution, transfer the mixture on the oiled surface. It could be a kitchen top or plastic or back of the dish.
Take a rolling pin, apply ghee on it and roll it into a circle to get around 1-inch thickness.
Sprinkle crushed peanut above it and spread it to cover most of the surface.
Cut it into the equal pieces when it is warm. Use a sharp knife. If it is hard to cut, you can use a pestle to tap on it.
Let it cool down and enjoy crunchy, yet soft and rich Singdana Mawa Chikki.