On Janmashtmi, Indians all over the world celebrate the birth of beloved lord Krishna. This Indian festival is all about fun and celebration. Lots of food preparations with celebration of Krishna’s birthday.
Preparations start week in advance creating happy and joyous mood all around. I remember this was one festival when we all cousins and neighbor kids got together and helped elders in decoration.
My grandmother made all children sit and sing bhajans along with her. We celebrated arrival of the Lord Krishna at 12’o clock at midnight, chanting aloud “Nand ke anand bhayo jai kanhaiya lal ki, hathi ghoda palki jai kanhai lal ki”
We all used to stay awake with wait of variety of prasad with dhaniya (coriander) panjiri being my main attraction.
Different kinds of sugar coated chikkis are especially made on Janmashtami. This year, I also made few sweet chikkis. So, here I’m sharing recipe of sugar peanut chikki. However, let me tell you process for all sugar chikkis remains almost same.
- Peanut: 250 gm
- Sugar: 250 gm
- Ghee: 1 tsp
- Water: 1/4 cup
- Roast peanuts on medium heat in heavy bottom skillet.
- While peanuts are still warm, rub them between palms to remove its cover.
- Crush them into small pieces.
Making sugar syrup for peanut chikki
- Take sugar in heavy bottom skillet and add ¼ cup water. Sugar will melt and start boiling. Let it smear on low heat and keep stirring.
- Pour a drop of this syrup in a bowl of water. If the drop maintains its round shape, then it means syrup is ready. If the drop falls flat at bottom of the bowl, then it needs to be boiled for few more minutes.
Syrup gets ready in approximately 10-15 minutes. Syrup making process is same like in gulab-jamun or chandrakala. It’s just that for chikki, syrup’s consistency is kept thick just like in ramdana ladoo.
- Apply ghee on flat surface and keep it ready before pouring peanuts in syrup. To maintain purity of fasting, I use home-made ghee. Post on how to make ghee in microwave can be helpful to you as in this post I have shared easy process that I follow to make ghee at home.
- Add the roasted peanuts in sugar syrup and mix properly. Immediately transfer the mixture on flat surface, be quick as on cooling it starts getting hard. Make it flat and uniform with a rolling pin.
- You can either break it (after cooling) or can cut it into desired shape while it is still hot.
You can even sugar coat makhana (Euryale ferox), the process of which remains almost same.
Cut makhana into halves and dry roast them on low heat (top image below). Make sugar syrup following the above sugar syrup process. Add roasted makhana and mix well. Makhana will absorb all the sugar and become dry on cooling (bottom image below).
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