Cuisine Style: South India | Preparation Time: 5 minutes | Cooking Time: 5 minutes | To Serve: 8 | Type: Sweet, Diwali special sweet

Kovilpatti Kadalai mittai is instant, crispy, snack. Healthy without white sugar. This process is little bit complicated. First we should roast peanuts properly. Then main tricky part is jaggery consistency.Put jaggery syrup in water. It should easily break. Not sticky not soft ball consistency. Ghee is for exta glossiness.

Ingredients

• Peanut [Nilakadalai, moong phali] – 1 cup
• Jaggery - 1 cup
• Water – 1/4 tbsp
• Ghee – 1 tbsp [optional]

Method

• Grease the tray with ghee.
• Dry roast peanut till crisp, let it cool then peel off the skin
• Heat pan add jaggery & 1/4 cup water, let it boil till large bubbles forming consistency [poru poru consistency in tamil]
• If you put jaggery syrup in water. it will become hard [easily break] this is perfect consistency
• Add roasted peanut, stir well for 50 sec then cut off heat
• Transfer this to mixture into ghee greased tray / chapathi making stone. Spread evenly.
• Leave it for 2 min then cut in to desired shapes then let it cool for another 5 min
• Once its ready,Put this in an airtight container use within 1 month

How to make Peanut chikki with jaggery Video

How to make Peanut chikki with jaggery- step by step [Simple, Easy]

Kovilpatti kadalai mittai

Peanut chikki with jaggery

Add 1 cup peanut

Roast till crisp

Now itsready, cut off heat, let it cool

Peel off the skin

Remove skin

Perfect roasted skinless peanuts ready

Add 3/4 to 1 cup jaggery powder

Add 4 tbsp water

Boil till hard ball consistency

Boil

Boil on low flame

Almost jaggery consistency

Now its ready, frothy & perfect

Add roasted peanuts

Cut off heat

Mix well

Pour into tray or stone

Shape

Cut into squares

Perfect kadalai mittai ready

Stroe in an airtight container use wihtin 1 month

Fresh Peanut burfi

Fresh Peanut burfi

Fresh Peanut burfi

Fresh Peanut burfi