Authentic Chikki Recipe – Jaggery, Peanut & Sesame Seed Candy

Last Updated on 4 months by Neha Deshmukh

Authentic Chikki Recipe – Jaggery, Peanut & Sesame Seed Candy

Okay, let’s be real. Chikki is more than just a sweet treat. It’s a nostalgic bite of childhood, a crunchy reminder of festivals, and honestly, just pure happiness in every bite! I remember making this with my grandmother during Makar Sankranti – the kitchen filled with the sweet smell of jaggery and the satisfying crackle of cooling chikki. Today, I’m sharing my family’s treasured recipe with you. It’s surprisingly easy to make, and trust me, once you start, you won’t be able to stop!

Why You’ll Love This Recipe

This chikki recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It requires minimal ingredients, most of which you probably already have in your pantry. Plus, it’s naturally gluten-free and vegetarian. But most importantly? It’s unbelievably delicious. That perfect blend of sweet, nutty, and crunchy… it’s addictive!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Sesame seeds (about 140g)
• ¾ cup Jaggery (about 150g)
• 1 tbsp Clarified Butter (Ghee) (about 15ml)
• ½ cup Roasted Peanuts (about 75g)
• ¼ tsp Cardamom Seeds (about 0.5g)
• 2 tsp Milk (about 10ml)

Ingredient Notes

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

• Jaggery Varieties: You can use any type of jaggery you like – classic dark jaggery, golden jaggery, or even date jaggery. Dark jaggery has a more robust, molasses-like flavour, while golden jaggery is milder. I personally prefer the dark one for a deeper flavour.
• Ghee Quality: Good quality ghee is key for that lovely aroma and flavour. Homemade is best, of course, but a good brand works wonderfully too.
• Sesame Seed Types: Black sesame seeds have a nuttier, more intense flavour than white sesame seeds. Feel free to use either, or even a mix! My grandmother always used white sesame seeds, saying they looked prettier.
• Regional Peanut Preferences: In some parts of India, people prefer using slightly salted peanuts for a sweet-salty contrast. It’s a delicious twist! Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. It should be shimmering, but not smoking.
2. Add the jaggery to the pan and stir continuously. This is important! You want the jaggery to melt evenly and become a smooth, bubbling liquid. It takes a little patience, but it’s worth it.
3. Once the jaggery is melted and bubbling, remove the pan from the heat and gently mix in the milk. This helps prevent crystallization and gives the chikki a smoother texture. Let it cool for about 2 minutes.
4. Now, add the cardamom powder, roasted peanuts, and sesame seeds. Mix everything really well, ensuring the seeds and nuts are coated evenly in the jaggery mixture.
5. Quickly transfer the mixture to a greased tray lined with parchment paper. A silicone mat works great too!
6. Using a spatula or the back of a spoon, press the mixture evenly to create a uniform thickness. Don’t worry about making it perfect – rustic is charming!
7. While the mixture is still warm (but not scorching hot!), score it into squares or diamonds with a sharp knife. This makes it easier to break apart later.
8. Let the chikki cool completely until it’s hardened. This usually takes about 30-45 minutes.
9. Once completely set, break the chikki along the scored lines.
10. And finally… enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook the Jaggery: Overcooked jaggery can become brittle and hard. Keep a close eye on it and remove it from the heat as soon as it’s melted and bubbling.
• Work Quickly: The jaggery mixture sets quickly, so have your tray prepared and be ready to pour and press it down immediately.
• Grease Everything: Seriously, grease the tray and your spatula. This prevents the chikki from sticking.

Variations

Want to get creative? Here are a few ideas:

• Vegan Chikki: Substitute the ghee with coconut oil or any other plant-based butter alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of chili flakes to the jaggery mixture for a spicy kick. My friend, Priya, loves this!
• Festival Adaptations: During Makar Sankranti, some families add a little bit of grated coconut to the chikki. For Diwali, you can add a few strands of saffron for a touch of luxury.

Serving Suggestions

Chikki is perfect as a standalone snack, but it also pairs beautifully with a cup of chai. It’s also a lovely addition to festive sweet boxes.

Storage Instructions

Store the chikki in an airtight container at room temperature. It should stay fresh for up to a week, but honestly, it never lasts that long in my house!

FAQs

Let’s answer some common questions:

• How do I prevent the chikki from becoming sticky? Make sure the jaggery isn’t overcooked and that the chikki is cooled completely before storing it.
• What is the best type of jaggery to use for chikki? It depends on your preference! Dark jaggery has a stronger flavour, while golden jaggery is milder.
• Can I add other nuts or seeds to this recipe? Absolutely! Cashews, almonds, pistachios, and sunflower seeds all work beautifully.
• How long does chikki stay fresh? Properly stored, chikki should stay fresh for up to a week.
• What is the significance of chikki in Indian culture? Chikki is a popular snack, especially during winter festivals like Makar Sankranti and Diwali. It’s considered a warming and energizing treat.

Enjoy making this delicious and authentic chikki recipe! I hope it brings as much joy to your kitchen as it does to mine.