Vegan Peanut Chikki

Prep your workstation by greasing the back of a large steel plate and a rolling pin with a touch of oil.

In a heavy-bottomed pan, add the finely chopped jaggery along with the water. Heat gently on medium-low.

Stir continuously until the jaggery melts completely into a syrup and begins bubbling rapidly.

Test the syrup for the 'Hard Crack' stage by dropping a tiny bead of boiling syrup into a bowl of ice-cold water.

If the drop turns into a soft ball, continue cooking. The syrup is ready only when the cooled drop snaps cleanly like glass.

Once the snap stage is reached, immediately reduce the heat to its lowest setting.

Stir in the coconut oil to impart a beautiful, professional gloss to the chikki.

Quickly tip the roasted peanuts into the syrup. Mix vigorously to ensure every single nut is uniformly coated.

Working with speed before the sugar sets, pour the sticky mixture onto your pre-greased steel plate.

Use the greased rolling pin to press and roll the mixture out evenly into a flat, uniform sheet.

While the brittle is still hot, use a sharp chef's knife to score clean grid lines into the sheet.

Allow to cool completely at room temperature. Snap along the scored lines to separate and serve.