Shengadana Chikki – Marathi Recipe

By: MadhurasRecipe
0 Comment 960 Views
Shengadana Chikki - Marathi Recipe
0
(0)

Shengadana chikki is a very basic sweet candy. It tastes just awesome. These are crisp brittles made from roasted peanuts and sugar. Do try this healthy recipe and drop a comment for me. Do not forget to like, share and subscribe.

Shengadana Chikki - Marathi Recipe
Shengadana Chikki - Marathi Recipe
Print Recipe
Nutrition facts: 200 Calories 20 grams Fat
Rating: 5.0/5
( 1 Votes )

Ingredients

  • 1 cup Roasted peanuts
  • 1 cup Sugar
  • 1/2 tsp Cardamom powder
  • 1/4 tsp Nut meg powder

Instructions

  • Peel the peanuts and break these into two pieces.
  • Heap up a pan on medium heat. Try to use a broad pan.
  • Add sugar and spread it all over the pan.
  • Do not touch the sugar at all until it begins to melt a little.
  • After about 5 minutes the sugar will begin to melt.
  • Lower down the heat and mix it a little.
  • Cook the sugar syrup until it gets light orange color.
  • Do not overcook it until it turns blackish.
  • Stir sugar continuously until all sugar is dissolved. No crystals of sugar should be left behind.
  • After about 5 minutes of stirring and cooking when all the sugar is dissolved the syrup is almost ready.
  • If you find it difficult to follow this procedure then you can add just a tsp water in it.
  • Add cardamom powder and nut meg powder.
  • Mix well quickly and add roasted peanuts.
  • Mix well so that the peanuts get nice coating of caramel. Turn off the gas.
  • Grease a dish and rolling pin well with ghee.
  • Pour out the chikki mixture into the dish and roll it with rolling pin.
  • You can roll it as thick as you want.
  • Take garlic press to spread the mixture evenly and properly.
  • When the mixture is a little hot, cut it into pieces with the help of knife.
  • If the mixture cools down it will be very difficult to cut chikki into pieces.
  • If you find it difficult to cut chikki then heat up the dish a little and cut the chikki.
  • It will be easier when the dish is hot.
  • Let the chikki cool down for about 5 more minutes.
  • As the dish cools down it will stick more to the dish.
  • Take the chikki out from the dish.
  • Cut again at the places where you have already cut the chikki and take out the pieces.
  • Again if you can’t take chikki out then heat up the dish and take chikki pieces out.
  • As the dish cools down it will stick more to the dish.
  • Shengadana chikki is already.

Recipe Video

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

You May Also Cook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x