surf india

Singada Chikki (Peanut Caramels)

singada chikki


  • - 250 gm: Peanuts
  • - 200 gm: Sugar/jaggery
  • - 25 gm: Butter

List of Recipes

  • - Skin, roast and coarsely crush the peanuts.
  • - Heat sugar with 1/2 cup of water until thick. Boil the syrup until hard crack consistency. (Test its consistency by putting a drop in cold water- it should crack after you take it out)
  • - Add the peanuts and mix thoroughly.
  • - Grease a tray and spread the mixture. Roll flat to 1 cm in thickness.
  • - Cut into squares when cooled and store in an airtight container.