Tuesday, 12 January 2016

Peanut chikki / brittle !!



Festive season...Pongal /Sankranti is coming near...the first festival of the Year..
This brings back childhood memories of  Yummy pongal for breakfast ..authentic dishes prepared by mom n granny...kite flying with brother n cousins..staying for longer over the terrace..eating all sorts of snacks (til ladoo, ariselu ,sev,murukku etc )..
Hmm...as all these are not possible here was feeling very low ..so to bring out the essence of Sankranti ..kick started the festivity with this crunchy Peanut Brittle.....
Tried the authentic way with jaggery n quicker version using Golden syrup...when compared ,i couldn't find any difference in texture n color ,when it comes to the taste part the one with Golden syrup has a slight caramel taste to it (tastes good% though,perfect for caramel lovers like me )..other than that both the ways are yummilicious !!!

Ingredients: 
for Jaggery peanut brittle ...

1 cup Peanuts (groundnuts)
3/4 cup Jaggery, grated or finely chopped
1 tablespoon + for greasing Ghee (Clarified Butter)

Method :

Roast peanuts in a pan (preferably heavy based pan) on medium flame for approx. 5-6 minutes. Stir constantly to prevent burning.
Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
Grease surface of counter top or reverse side of a big plate and a rolling pin (belan) with ghee.
Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.
When jaggery dissolves, stir and cook for approx. 4-5 minutes on low flame.
Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
Pour mixture over previously greased surface.
Quickly roll the mixture flat using rolling pin. Keep it’s thickness around 1/3-inch.
Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.

Recipe for the same
 using golden syrup...

Ingredients

60g unsalted butter
185g  Caster  Sugar
1 tbsp water
200g Lyle’s Golden Syrup200g salted peanuts

Pop the butter,  Sugar and water in a pan      over a gentle heat. Keep stirring 
all the time, until the butter melts.Add Lyle’s Golden Syrup and 
keep stirring over the heat until the sugar melts.Stir continuously 
and bring the sticky mixture back to a gentle boil. Test by dropping
 just a tiny bit into a small bowl of ice-cold water – if it immediately hardens, 
you’re ready to add the peanuts. (If not, continue to boil and test again.)
Pop in the peanuts and continue to stir. The little nuts will cool the syrup a little, 
so test again in more ice-cold water. When the brittle mixture 
hardens immediately in the water, it’s ready.Carefully pour the mixture onto a lightly greased baking tray 
and leave to harden for about 30 minutes.
The fun part: smash into pieces with a toffee hammer or with the handle of a heavy knife.Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
Or make approz 2 inch apart 
horizontal n vertical cuts with knife while spread is still hot. 
When cooled break into pieces
 and store..


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