Peanut chikki is a popular Indian sweet made from peanuts and jaggery (a type of unrefined cane sugar). It is a traditional snack that is enjoyed during festivals and as a general sweet treat.
Chikki typically refers to a type of candy made by combining nuts or seeds with a sweet syrup.
In the case of Peanut Chikki, whole peanuts are roasted to enhance their flavor and then mixed with melted jaggery syrup.
Key Takeaways:
- Peanut Chikki is a beloved Indian sweet made with roasted peanuts and jaggery, enjoyed during festivals and celebrations.
- Chikki specifically uses whole peanuts and melted jaggery syrup.
- Peanut Chikki offers a good textures and flavors, with a satisfying crunch from the peanuts and a rich, caramel-like sweetness from the jaggery.
- It can be enjoyed as a quick energy boost, paired with tea or coffee, and is often given as a gift during festive seasons to symbolize sweetness and good wishes.
The Ingredients:
- Roasted Peanut – 300 grams
- Jaggery – 200 grams
- Ghee – 50 grams
How to Make Peanut Chikki (Step by Step Images)?
1. Melt the jaggery in a pan over low-to-medium heat.
2. When the jaggery becomes melted and hot, add ghee and mix well. The ghee will give the chikki a golden shine.
3. Check the jaggery consistency from time to time.
4. Brush ghee (fortified butter) on a granite surface.
5. Check the jaggery consistency from time to time.
6. Once you see jaggery become solid by dropping very small quantity in water. Add roasted peanuts to the jaggery and mix well. Reduce the flame to low.
7. Pour the mixture onto the granite surface.
8. Use a rolled or atta belan to spread out the mixture so that it takes the shape of the surface.
9. Cut peanut chikki into square pieces. Do not remove the pieces immediately. Let it come to room temperature. Break the chikki into pieces. You can store them in an airtight container.
Recipe Card:
Peanut Chikki (Peanut Jaggery Chikki)
Ingredients
- 300 grams Roasted Peanut
- 200 grams Jaggery
- 50 grams Ghee
Instructions
- Melt the jaggery in a pan over low-to-medium heat.
- When the jaggery becomes melted and hot, add ghee and mix well. The ghee will give the chikki a golden shine.
- Check the jaggery consistency from time to time.
- Brush ghee (fortified butter) on a granite surface.
- Check the jaggery consistency from time to time.
- Once you see jaggery become solid by dropping very small quantity in water. Add roasted peanuts to the jaggery and mix well. Reduce the flame to low.
- Pour the mixture onto the granite surface.
- Use a rolled or atta belan to spread out the mixture so that it takes the shape of the surface.
- Cut peanut chikki into square pieces. Do not remove the pieces immediately. Let it come to room temperature. Break the chikki into pieces. You can store them in an airtight container.
Video
Notes
- Make sure that you do not add peanuts raw to the jaggery syrup. Roast them on a dry pan nicely before adding them to the syrup. This will augment the taste and flavor of the chikkis.
- Ideally, the proportion of peanuts and jaggery should be 3:1. This will offer the right taste. However, you can alter the proportion according to your taste preference.
- Take time to melt the jaggery properly to make a fine syrup. Use low to medium heat. Stir continuously as well until the entire jaggery melts. This will prevent it from burning. Be careful because jaggery syrup is usually extremely hot and may cause burns.
- When the syrup is ready, I add the roasted peanuts immediately and mix them quickly. Before it hardens, transfer it on a greased surface and use a greased rolling pin to spread it out, shape it, and cut it into small pieces before it cools completely.
