• Prepare a cookie baking sheet with a parchment paper.
• Take a heavy bottom pan and lightly roast the peanuts till slightly golden. Cool a bit and then. Crush lightly in food processor for about 2 blitz.
• Take another heavy bottom pan. Put the flame low. Add jaggery to it. It will start melting slowly. Add baking soda, salt, saffron(crushed), black pepper and cardamom powder to it. Keep stirring continuously to avoid burning.
• Once it starts bubbling, add roasted and dehusked peanuts to the jaggery.
• Mix well on low flame with bubbling jaggery. Take it off the flame. Pour the hot mixture towards the half of the parchment paper in the tray, so that you have other half for covering and rolling flat.
• Now fold the other half of the parchment paper. If you want then use another piece if parchment paper. Use a rolling pin and spread it out while rolling and flattening it.
• Now take the top layer of parchment paper off and let it cool down for 5-10 minutes. Break it in desired pieces and enjoy.

Notes

• The saffron, salt, black pepper and cardamom used can be eliminated completely while making the Chikki or used whatever is handy. I like to add more flavors.
• Use light color Gudh or jaggery to make this brittle. Though dark color would also make Chikkis. I have made Chikkis using both colors and they both are good.
• You may omit using baking soda also. I add it since it makes Chikki more Khasta ( crunchy) and not chewy. If you use soda then add a very little pinch.