Shenga Chikki (Peanut Brittle)

Chikki is a nut bar which is made of either peanuts, cashewnuts, sesame (til) seeds or mixed dry nuts.  I prepared Gulachi (Jaggery) Chikki adding peanuts.  This Chikki can be made using sugar too.  You can use a mix of any of your favourite nuts like walnuts, almonds, pecans etc.

Ingredients:
Roasted Peanuts/Groundnuts/Shenga - 1 cup
Grated Jaggery/Gud/Gul - 1 cup
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - a pinch (optional)
Ghee/Clarified Butter

How to prepare Chikki:
1. I used the store bought Unsalted Roasted Skinless Peanuts.  Crush the peanuts in a mortar pestle just enough to break each peanut into 2 or 4 pieces.  You can use coarse peanut powder as well.
2. Crush the cardamom seeds to a fine powder.  Grease a plate with few drops of clarified butter and set it aside.
3. Heat a thick bottom vessel.  Add 1/4 cup water and grated jaggery.  Keep stirring to avoid burning.  Let the jaggery melt and bring it to a boil.  Continue cooking till the jaggery syrup thickens and turns sticky.  Pour few drops of the syrup on a plate and check if it hardens.  Touch the syrup after it cools a little.  If the syrup hardens, the syrup is ready.
4. Now add crushed peanuts, cardamom powder and saffron.  Continue cooking at low flame to mix all the ingredients well, about a minute or so.  Turn off the heat.
5. Pour this cooked Chikki mix on the greased plate and spread it evenly.  Cut it with a knife when the chikki mix is still hot.  After it cools, peanut bars will come off easily.  If not, heat/warm the plate for a minute or so and peanut bars will come off.  Enjoy Singdane ki Chikki as a snack.