Kadala mittai
Kadala Mittai (Peanut Chikki) with Jaggery Ingredients * 1 cup roasted peanuts (kadala) * ¾ cup jaggery, grated or powdered * 2 tbsp water * ¼ tsp cardamom powder (optional) * A little ghee for greasing Method * Roast the peanuts until crisp. Remove the skin and keep aside. * Add jaggery and water to a heavy-bottomed pan. * Heat on medium flame until the jaggery melts completely. * Strain to remove impurities, if needed. * Return to the pan and cook until it reaches the hard-ball stage. * Test by dropping a little syrup into a bowl of cold water. It should harden immediately and crack when pressed. * Add peanuts and cardamom. Mix quickly. * Transfer to a greased plate or parchment paper. * Flatten with a greased spatula and cut into squares while still warm. Important: The jaggery syrup consistency determines whether the kadala mittai turns crisp or chewy. For crunchy chikki, cook until the syrup reaches the hard-crack stage.
