Monday, November 7, 2011

Microwave Peanut Sesame Chikki (Brittle)

Peanut sesame brittle is a traditional candy I grow up eating and thought it exist only in China/Malaysia. I came to realized that I could not be more wrong later during my time in India. The Indians too, have a very similar version of this Peanut brittle, though slightly different in taste and ingredients.

The recipe I created today is of the Indian style, I like the fact that it doesn't call for corn syrup/maltose, and I am a sucker when it comes to Jaggery! Just couldn't say no to the earthy smell and taste of it!

250 gm Peanuts with skin (clean, and drained quickly)
15 gm black sesame
15 gm white sesame
200 gm sugar
60 gm Jaggery/Indian brown sugar or substitute with brown sugar
1/4 tsp Cardamom powder   Optional
1 tbsp Ghee or cooking
3-4 tbsp water

In a microwavable bowl, whisk together jaggery, sugar, ghee and water. Add peanuts and sesame, blend well.

Note:Need not precook/roast peanuts and sesame.

Place a piece of parchment paper on a square/rectangular cooking pan.

Microwave the mixture for 3 minutes, take it out and stir well, repeat this for 2 more times. If it looks dry while stirring, add 1 tsp of water. The total cooking time should be 9 minutes.

Note:Not all microwave created same, this recipe was calculated using a 900 watt microwave I have at home, you may want to adjust cooking time according to your microwave wattage.

Quickly pour the caramelized peanuts over parchment paper, spread evenly and use a silicon spatula/flat bottom spatula to flatten the brittle.

Let it cold down slightly, and cut it into squares before harden. Let it cold completely before eating.

If you like the peanuts covered with caramel candy completely, increase the sugar in the recipe to 150-200 gm, this way you could have beautiful crystallized sugar coated Chikki!

中文版,For Chinese,Click --》微波炉芝麻花生糖