Peanut chikki (Peanut brittle)

Use the principles of Ayurveda to make chikki that is more easily digestible.

These days, we all have an issue with digestion, just like we all have an issue with immunity. In fact, we all have issues with the functioning of our bodies in any and every way.

It’s time to wake up to this fact and start supporting our bodies to the best of our understanding.

Chikki is a wintertime snack. For me, it brings out childhood memories of Delhi wintertime, of the times when the sun came out bright and strong even in winters.

But I also remember feeling heavy and uncomfortable in my stomach sometimes after having chikki. Now, studying Ayurveda, I understand why.

The key here is how to process the peanuts before using them (for anything).

Here’s how to prepare the peanuts:

Soak in water overnight, changing the water at least once in between. Dry them in hot sun for 1-2 days. Roast them gently and they are ready to use. Don’t wait more than two days to dry them in the sun, they might start going bad.

By soaking them overnight, you have removed the anti nutrients. Gentle roasting also enhances digestibility and helps with storage (process the amount of peanuts that you will use within a week).

Use 1 bowl of jaggery for every 1.5 bowls of peanuts. Add roasted fennel (badi saunf), dry ginger and a decent amount of ghee to further increase digestibility and the flavours. Some recipes use cardamom, which also helps with digestion.

Enjoy in moderation, even if weight is not an issue for you. If you are overweight, don’t deny yourself the pleasure. Just make sure you balance it out with other food you eat.

It’s also important to time it smartly. For all heavy snacks or desserts, it’s best to have them right after the main meal, so that they don’t create yet another significant spike in your insulin levels. This is important not just for those who have been diagnosed having diabetes, but for all of us, because if we aren’t aware of our eating behaviour, we will also cross the line one day…