This sweet savoury is made, following this procedure:
Take a few groundnuts and heat them in a pan them until they are fried - you know it is done when there are black spots on the seeds. You have to ensure through stirring that these black spots are evenly spread on all the nuts.
Transfer them into a plate and allow them to cool to the extent that you are able to break them into half using your hands. Also, take the skin off the seeds, and separate the half-seeds from the skin.
Take jaggery and heat in the pan, along with little water on medium flame. The jaggery melts and a paste is formed. The water mixes well and you see a dilute paste. Keep heating this while stirring occasionally. You know when this paste is ready when the following test is successful - take a glass of water and add a drop of the liquefied jaggery to it. If this drop spreads inside the water, it means that it requires further heating. If, on the other hand it stays solid and cohesive, it means that the syrup is ready for the next step.
Take a flat plate that has an edge to hold, add a few drops of oil to it and spread the oil on the surface of the plate. This ensures that the syrup does not stick on to the plate. Add the ground nuts to the syrup, mix well and then transfer this mixture into the plate.
Allow it to cool down. When it solidifies to the extent that when you tilt the plate, the mixture does not start flowing off, cut the chikki paste into pieces, and allow it to solidify further.
There you go! All you have to do is to wait until it solidifies, and Yuuummmm!!
