Heatva thich bottomed heavy pan add one cup peanuts in it.
On a low to medium-low flame, roadt the peanuts stirring often till they become crunchy
Roast till you see some brown spots on the peanuts and they should have a crunch in them taste a few peanuts and if it feels raw, them continue to roast.
Once the peanuts have got roasted well, them remove thrm in a seprate plate. let them cool down. then rub them between your palms, the husks peel of easily. now the get rid of the hunks, you can use a winnow or use a sieve with lsrge perforations. add the peanuts in thr sieve abd shift. the hunks will get sifted easily. remove the husked peanut and keep aside
In the same pan, take 1/2cup jaggery powder. add 2tbsp water. heat the pan on a low flame. With a spatuls begin to stir, so that all the jaggery gets dissolved
Keep on string the mixture often. Cook the jaggery syrup on a low flame with frequent stirrings. While the jaggery syrup is cooking also keep a bowl of cold wate ehere you can check the consistency of the syrup.
Keep on cooking till the mixture reaches the hard ball stage. Check the syrup in cold water and it should be firm, brittle and break or snap easily.
when the jaggery comes to this consistency,quickly add the peanuts and give a quick stir and mix well.
Switch of the flame and quickly pour the mixture on the greased plate or tray.
quickly place a foil or butter paper on the chikki. With a rolling pin roll to even out chikki layer.
Next remove the paper and then whit a knife, cut the chikki.let the peanut chikki cool at room temperature.
Once cooled, break them and serve chikki.