Palli Paakam (Palli Chikki/ Peanut Fudge)

Blogging Marathon# 27: Week 2/ Day 7
Theme: Traditional Dishes
Dish: Palli Paakam/ Palli Chikki/ Peanut Fudge

I have another traditional sweet that my mom made during her recent visit. Chikki is one of those dishes I stay away because of my lack of experience with sugar/ jaggery syrup consistency. I always end up with the wrong consistency and thereby messing up the dish.

My mom also makes cashew chikki in similar way. Hopefully I will learn to make these two soon because my husband likes these chikkis a lot.
Ingredients:

Peanut - 1 cup

Jaggery - 1 cup
Ghee - 2tbsp

Method:

• Roast the peanuts until evenly toasted. This should be done on medium flame, so the nuts don't burn. Set aside to cool.
• Melt jaggery with ½cup of water. Bring this to a boil and simmer until it reaches a hard ball consistency. To test the consistency, put a drop of the syrup in a plate of water and if forms a balls when touched with fingers, it is ready, if it just dissolves then boil it for a couple more minutes before testing again.
• Once the jaggery syrup reaches the desired consistency, add the roasted peanuts and ghee, mix until the mixture starts to leave the sides of the pan.
• Pour this onto a ghee greased plate and let cool. Once the mixture is completely cooled, break the fudge and enjoy!!!

Stored in an airtight container, chikki stays well for at least 7-10 days.

Lets check out what my fellow marathoners have cooked today for BM# 27.