Peanut Brittle- chikki

Prepare two 9x13 sheet trays by greasing the top of one and the underside of the other with vegetable oil.

Attach a candy thermometer to a heavy-bottomed pot and add water, jaggery powder, and cardamom powder. Heat on medium-low without stirring to prevent crystallization.

Let the mixture boil until it reaches 290 Fahrenheit, then turn off the heat.

If you lack a candy thermometer, drop a bit of the mixture from a greased spoon into ice water; it should harden to a lollipop texture.

Quickly add peanuts and stir with a wooden spatula.

Pour the mixture onto the greased sheet tray and use the other tray to press and flatten it.

Shape the chikki into a rectangle with a wooden spoon or greased metal spatula.

While still warm, cut the chikki into pieces with a greased knife.

Let the chikki cool completely before serving. Store at room temperature for over two weeks.