Singada Chikki

Roast the peanuts in a dry skillet over medium heat, stirring frequently for 5-7 minutes until they turn golden brown and fragrant.

Remove the roasted peanuts from heat and let them cool slightly, then rub them gently between your palms to remove the loose red skins.

Combine the sugar or jaggery with the butter in a heavy-bottomed pan and heat over medium heat, stirring occasionally.

Once the sugar has melted and turned light golden brown, add the peanuts to the pan and mix quickly and continuously to coat all the nuts evenly.

Pour the mixture immediately onto a greased surface (a marble slab or parchment paper) and spread it out thinly with a greased spatula while still hot.

Let the chikki cool for 2-3 minutes until it firms up but is still slightly warm, then break it into irregular bite-sized pieces with your hands.

Cool completely at room temperature until the chikki becomes crisp and hard, then store in an airtight container.