Pallilu chikki recipe

Heat a pan, dry roast the peanuts for 5-6 minutes. Once the peanut turns slightly black in color, switch off the flame, cool them. Now remove the skin of peanuts by rubbing them in between the palms.

Make a powder of jaggery and keep it aside. In a separate vessel, heat ghee, add powdered jaggery, water, stir and cook well so that a thick syrup is formed. Drop the syrup in cold water to see if it solidifies. This is known as the hardball stage.

Once the jaggery syrup reaches the hardball stage, add the roasted peanuts to the pan and mix well till peanuts are well coated with the syrup. Grease a plate with little ghee, transfer the mixture to it, and spread well. Mark lines with a knife so that it's easier to cut into pieces once it's set. Let the chikki cool completely.

Cool the chikki completely once it becomes hard break it into pieces. Enjoy it to curb sweet cravings.