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Ingredients Needed:
Peanuts / Roasted Ground nuts - 2 cups
Jaggery - 2 cups
Water - 1/2 Cup
Liquid glucose - 2 tsp
Salt a pinch
How to make Kadala Mittai
If you are using roasted peanuts, you can skip this step. Else roast the Peanuts on medium heat till toasted and slightly brown all over. This takes about around 8-10 minutes. Keep stirring throughout the process.
Allow it cool down and crush them very lightly, and deskin it.
In a thick bottom pan on medium heat, melt Jaggery and Salt in ½ cup Water. Once the jaggery melts, strain to remove the impurities.
Pour it back into the pan and boil it, stirring, till it attains a soft crack stage / 270 Deg F/ 130 Deg C. * Read notes
Add the prepared Peanuts, stir as fast as possible; remove on to a greased rolling board. With a thick ladle, spread it into 1 cm. Press it down and start rolling it down.
Make marks on top and cut lightly to divide the portions, don't cut all the way through as it will be sticky while hot and let it cool for 10 minutes.
Cut along the already made lines to divide the portions and let it cool down before serving. Store the leftovers in an airtight container.
Notes:
Raksha says
Hey this is very nicely explained in a step-by-step manner.
-Raksha
Raksha's Kitchen
Chef Mireille says
looks so delicious
Priya says
Seriously feel like munching some, love this kadali mittai very much,my all time favourite.
Harini-Jaya Rupanagudi says
I was just discussing the recipe of chikki with a friend and was wondering when I can get to making it for the kids 🙂 Love it!!
WeR SAHM says
my favourite chikki recipe... nicely done
Padmajha PJ says
This is a 'family fav' snack and we love to have this everyday!I learnt to make this in the confectionery workshop and using a candy thermometer really helps get the right stage.
I too read that article in The Hindu.I have not used 3 types of jaggery.Will get them and try it out..
thoushaltcook says
Loved the step by step process. My granny used to love making this and feeding us and even all the kids of the colony 🙂 Lovely memories I have with this one.
Arthy Suman says
reminds me of school days...this is too good
Nivedhanams Sowmya says
making me nostalgic!!! super tempting!!!
Suma Gandlur says
it's our favorite too. We use a hard ball consistency syrup though.
Rajani S says
I have made this once, the syrup was not set properly, but that didnt stop us from finishing it off! Now if I had made perfect ones like these, wonder what would have happened :))
I love the chikkis in the glass click, and it really is a good 'back to hostel' food!
Preeti Garg says
Chiki come out very well
Sandhya Ramakrishnan says
Kadalai urundai anytime! Love this 🙂
DivyaGCP says
This is my favorite.. Last time I had this was when Mom and Dad got it from India.. Have not tried making this at home yet..
rekhas kitchen says
I too read that artical you are right Valli Jaggery makes a lots of difference in making of chikki you know in Andhra we have a place Anakapalli this place is famous for jaggery we use that jaggery foe making chikkis that is a white jaggery. Using 3 types of jaggery is new to me. you made them so perfect looks yumm...