Peanut Chikki | Kadalai Mittai ~ How to make Indian Style Peanut Brittle

>>  Sunday, February 17, 2013

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One of the many memories that conjures up when you think back to your childhood, will be these Peanut chikkis. They come in different shapes and forms. Best known is always those flat, pressed chunks of square delights. When I was thinking of what to make for the Back to Hostel Food, I was reminded of this right away. I have always been wanting to make this, though I have already made a laddu version, chikkis are hardly the same. Well I might be wrong again, I have had the same texture in the store bough laddus as well. 

Let's say I just fancied to make these again with the correct consistency of the jaggary mixture. The inspiration of making this right away, was of course after reading an article in The Hindu "In search of Kovilpatti Kadalai mittai". It talks about the famous mittai available in this place and how one can find lanes and lanes of shops lined up with makers of Peanut chikkis. 


They say the speciality lies in the water and the special peanuts that's used and the three different jaggary that are used. So I ended up using three different varieties. The brown one, a white and the pressed one. Now don't ask me the names, I could hardly ask the shop keeper on the names. Be assured the taste was different in all three. The hight light of making the chakki lies in cooking up the syrup to the consistency of the three thread or the ball consistency. 


Sending this to my Kid's Delight event, hosted by Kamalika themed on Back to Hostel Food.




















Peanut Chikki | Kadala Mittai

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 jaggary 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:

The partially crushed Peanuts will bind everything together; so it is important to crush them slightly.

You have to cut the Mittai lightly before it completely cools down or it will become very hard to cut through the desired lines.

The stage of the Jaggery to add the Peanuts is very important in making Kadala Mittai. 

The stage used to make this is when you get a ball when rolled in water. This comes after the one thread, three thread stage. But this is very critical as you might not be able to gauge it most times. When you are able to roll the syrup as hard ball is what we need here. This happens at about 130 Deg C

Any temperature below the soft crack stage will make the Mittai chewy and sticky.

If you have a Candy Thermometer, do use it to get the temperature of the Jaggery syrup correct. If you are using one, remove it from the syrup before adding the Peanuts and don’t put the hot Candy Thermometer immediately in cold Water. Wait till it cools down.

If in case your Mittai is a bit on the chewy side, refrigeration will help a bit.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 25


15 comments :

Raksha February 17, 2013 at 7:50 PM  

Hey this is very nicely explained in a step-by-step manner.

-Raksha
Raksha's Kitchen

Chef Mireille February 17, 2013 at 10:41 PM  

looks so delicious

Priya February 18, 2013 at 2:24 AM  

Seriously feel like munching some, love this kadali mittai very much,my all time favourite.

Harini-Jaya Rupanagudi February 18, 2013 at 8:03 AM  

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 February 18, 2013 at 8:05 AM  

my favourite chikki recipe... nicely done

Padmajha PJ February 18, 2013 at 1:25 PM  

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 February 18, 2013 at 2:35 PM  

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 February 18, 2013 at 2:47 PM  

reminds me of school days...this is too good

Nivedhanams Sowmya February 18, 2013 at 9:38 PM  

making me nostalgic!!! super tempting!!!
Sowmya
Ongoing Event - Dish it out - Lentils & Garlic
Ongoing Event - Know Your Dairy - Cheese
Ongoing Event - What is with my Cuppa?

Suma Gandlur February 19, 2013 at 9:47 AM  

it's our favorite too. We use a hard ball consistency syrup though.

Rajani S February 19, 2013 at 3:17 PM  

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 February 19, 2013 at 11:21 PM  

Chiki come out very well

Sandhya Ramakrishnan February 20, 2013 at 1:19 AM  

Kadalai urundai anytime! Love this :)

DivyaGCP February 20, 2013 at 8:31 AM  

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 February 20, 2013 at 1:27 PM  

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...

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