-
Begin by heating the ghee in a pan on low medium heat. Add in the jaggery. Stir and let it melt. When it melts completely and is heated through, it will start to bubble on the sides. Let it keep cooking for about a minute, then add in the water.
-
Mix and let it come to a boil. Allow the water to evaporate completely and the jaggery to thicken again and get a darker hue. Add in the peanuts, in small batches and stir to mix and coat.
-
Pour on the parchment paper greased with ghee, then tap it down with the base of a bowl that has been coated with ghee as well. The firmer you press the better your chiki will hold.
-
Allow to cool and then cut.