How to make Singdana Chikki -
Crunchy fudge made flavourful with roasted peanuts and jaggery
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Peanuts (मूंगफली), Jaggery
Cuisine : Maharashtrian
Course : Desserts
For more recipes related to Singdana Chikki checkout Crunchy Peanut Cookies, Gooey Peanut Chocolate Tart, Chikki Chocolate Balls. You can also find more Desserts recipes like Basic Shortcrust Pastry Malpua With Rabdi Fruit Delight Fig And Apricot Sandesh
Singdana Chikki Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Singdana Chikki Recipe
Peanuts 1 1/4 cup
Jaggery
Jaggery (gur) grated 1/2 cup
Ghee 1 teaspoon + for greasing
Method
Step 1
Dry roast peanuts till crisp. Remove skin and crush lightly. Grease the kitchen worktop or a thali. Heat ghee in a thick-bottomed pan, add jaggery and cook on low heat till thick syrup is formed. To test whether the syrup is ready, put a drop of it in cold water.
Step 2
If it forms a firm ball the syrup is ready. Add the peanuts, mix and transfer immediately onto the greased kitchen worktop. Let it cool for thirty seconds. Roll out as thinly as possible using a greased rolling pin. Let it cool slightly before cutting into desired shapes. Store when completely cooled.
Nutrition Info
Calories : 1750 Kcal
Carbohydrates : 136.5 gm
Protein : 63.5 gm
Fat : 105.3 gm
Other : 27.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
