Peanut Jaggery Recipe – Authentic Punjabi Chikki for Sarson da Saag

Last Updated on 4 months by Neha Deshmukh

Peanut Jaggery Recipe – Authentic Punjabi Chikki for Sarson da Saag

Hey everyone! If you’ve ever enjoyed a hearty plate of Sarson da Saag and Makki di Roti, you know it’s just…not complete without something sweet and crunchy on the side. For my family, that something is always this Peanut Jaggery – a simple, rustic chikki that’s bursting with flavour. I first made this when I was trying to recreate my Dadi’s (grandmother’s) version, and honestly, it took a few tries to get it just right! But trust me, it’s so worth it. Let’s get into it!

Why You’ll Love This Recipe

This Peanut Jaggery, or chikki as it’s lovingly called, is more than just a sweet treat. It’s a little piece of Punjabi comfort food. It’s quick to make, requires minimal ingredients, and delivers a satisfying crunch with every bite. Plus, the combination of earthy peanuts and the warm sweetness of jaggery is simply divine. It’s the perfect accompaniment to rich, savory dishes like Sarson da Saag, but honestly, I find myself snacking on it with a cup of chai all the time!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ¼ cup peanuts (about 60g)
• ½ cup powdered jaggery (about 100g)
• 2 tbsp ghee (about 30ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Jaggery (Gur): This is the star! Jaggery is unrefined sugar, and it has a beautiful, complex flavour that’s so much more interesting than regular sugar. You’ll find different types depending on where you are in India – from the dark, almost molasses-like gur from Punjab to the lighter, more golden varieties from Maharashtra. Powdered jaggery is easiest to work with, but you can grate a block of jaggery if that’s what you have.
• Peanuts: I prefer using the smaller, more flavorful Indian peanuts. But any raw peanuts will work! If you’re short on time, you can use pre-roasted peanuts, but toasting them yourself really elevates the flavour.
• Ghee: Good quality ghee is key. It adds a lovely richness and aroma. Traditionally, homemade ghee is best, but a good store-bought brand will do just fine. If you’re looking for a different flavour profile, try using clarified butter.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, if you’re using raw peanuts, toast them in a dry skillet over medium heat. Keep stirring! You want them to be golden brown and fragrant – this usually takes about 5-7 minutes. Don’t walk away, they burn quickly!
2. Let the toasted peanuts cool completely. I usually spread them out on a plate to speed things up. Warm peanuts will melt the jaggery, and we don’t want that!
3. In a mixing bowl, combine the cooled peanuts with the powdered jaggery.
4. Now, add the melted ghee. Mix everything really well, making sure all the peanuts are evenly coated in the jaggery-ghee mixture. This takes a little elbow grease, but it’s worth it.
5. Serve immediately! It’s best enjoyed while it’s still slightly warm and pliable. Or, store it in an airtight container once it’s cooled completely.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the cooling step for the peanuts! Seriously, it’s important.
• Work quickly once you add the ghee, as the mixture will start to set.
• If the mixture seems too dry, add a tiny bit more melted ghee, a teaspoon at a time.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder for a warm, fragrant twist. It’s delicious!
• Vegan Adaptation: Simply substitute the ghee with a vegan ghee alternative. There are some great options available now.
• Texture Variations: For a softer chikki, use slightly less jaggery. For a super crunchy version, toast the peanuts a little longer.
• Festival Adaptations: This chikki is especially popular during Lohri and Makar Sankranti! It’s considered an auspicious treat.

Serving Suggestions

Of course, this Peanut Jaggery is made for Makki di Roti and Sarson da Saag. The sweetness cuts through the richness of the saag beautifully. But honestly? I love it as a little snack with my evening chai. It’s also great to have on hand for guests – it’s a guaranteed crowd-pleaser!

Storage Instructions

Store the cooled chikki in an airtight container at room temperature. It should stay fresh for up to a week, but let’s be real, it probably won’t last that long!

FAQs

Got questions? I’ve got answers!

• What is the best type of jaggery to use for chikki? Any good quality jaggery will work, but I recommend using powdered jaggery for ease of use.
• Can I use pre-roasted peanuts? Yes, you can! Just skip the toasting step.
• How do I prevent the chikki from becoming too hard? Don’t overcook the peanuts, and use the correct amount of jaggery.
• What is the shelf life of homemade chikki? About a week, stored in an airtight container.
• Can I add other nuts or seeds to this recipe? Absolutely! Sesame seeds, almonds, or cashews would all be delicious additions.