Authentic Peanut Sesame Chikki Recipe – Traditional Indian Sweet

Last Updated on 3 months by Neha Deshmukh

Authentic Peanut Sesame Chikki Recipe – Traditional Indian Sweet

Hey everyone! If you grew up in India, chances are you have fond memories of biting into a crunchy, sweet piece of chikki. It’s the snack for Makar Sankranti and Lohri, but honestly, I enjoy it year-round! This peanut sesame chikki (or gur chikki, as some call it) is a family favorite, and I’m so excited to share my recipe with you. It’s surprisingly easy to make at home, and the taste? Absolutely unbeatable.

Why You’ll Love This Recipe

This chikki is more than just a sweet treat. It’s a little piece of nostalgia, a burst of energy, and a whole lot of deliciousness packed into one bite. It’s naturally gluten-free, and we can easily adapt it to be vegan too (more on that later!). Plus, making it yourself means you control the ingredients – no artificial flavors or preservatives here!

Ingredients

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

• 2 cup sesame seeds
• 1 cup peanuts
• 1 cup jaggery
• 1 cup sugar
• ?? cup water (about ½ cup, adjust as needed)
• ?? cup shredded coconut (about ½ cup)
• ?? tsp cardamom powder (about ½ tsp)
• 1 tbsp ghee

Ingredient Notes

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

Sesame Seeds: Types & Toasting

You can use white or black sesame seeds – both work beautifully. I personally prefer white for a more traditional look. Don’t skip the toasting step! It brings out the nutty flavor and makes the chikki so much more aromatic.

Peanuts: Choosing & Roasting for Chikki

Use raw, skin-on peanuts. Roasting them yourself is key for that perfect crunch. Make sure to remove the skins after roasting – it can be a little tedious, but trust me, it’s worth it!

Jaggery vs. Sugar: Understanding the Difference

Jaggery (gur) gives chikki a beautiful, earthy flavor and a slightly softer texture. Sugar adds sweetness and helps with the crispness. I like to use a combination of both for the best of both worlds. You can adjust the ratio to your liking – more jaggery for a deeper flavor, more sugar for extra crunch.

Ghee: The Importance of Quality

Ghee adds richness and helps bind the mixture together. Use good quality ghee for the best flavor. If you don’t have ghee, you can substitute with butter, but ghee really elevates the taste. (Approx. 15ml ghee)

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! But if you’re short on time, store-bought cardamom powder will do. (Approx. 2.5ml cardamom powder)

Shredded Coconut: Fresh vs. Dried

I usually use dried shredded coconut for convenience. If you have access to fresh coconut, go for it! It adds a lovely, subtle sweetness. (Approx. 50g shredded coconut)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds on low flame until they’re golden brown and wonderfully aromatic. Keep stirring to prevent burning! Once cooled, set them aside.
2. Next, roast the peanuts until they’re nice and crunchy. Remove the skins while they’re still warm (it’s easier that way!). Let them cool completely.
3. Now, grind the roasted sesame seeds and peanuts into a coarse powder. You don’t want it to be super fine – a little texture is good.
4. In a kadai (or a deep pan), combine the jaggery, sugar, and water. Stir until everything dissolves, then bring it to a boil. Keep boiling until you reach the 1-string consistency – this is when a single strand forms when you take a drop of the syrup between your thumb and forefinger.
5. Add the sesame-peanut powder, shredded coconut, and cardamom powder to the syrup. Mix everything really well, making sure everything is coated evenly.
6. Pour in the ghee and stir continuously until the mixture starts to bind together and looks glossy.
7. Quickly transfer the mixture to a baking paper-lined tray. Flatten it out with a spatula or the back of a spoon.
8. Let it cool slightly, then cut it into squares or diamond shapes. Once completely cool and firm, store it in an airtight container.

Expert Tips

• Don’t overcrowd the pan: When roasting sesame seeds and peanuts, work in batches to ensure even roasting.
• Watch the syrup carefully: Reaching the 1-string consistency is crucial. If it’s undercooked, the chikki will be sticky. If it’s overcooked, it will be brittle.
• Work quickly: Once you add the powder to the syrup, things move fast! Have your tray ready to go.

Variations

• Vegan Chikki Adaptation: Simply substitute the ghee with coconut oil. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Cardamom): Feel free to adjust the amount of cardamom to your liking. Some people prefer a stronger cardamom flavor.
• Festival Adaptations (Makar Sankranti, Lohri): This chikki is traditionally made during Makar Sankranti and Lohri. It’s a symbol of good luck and prosperity! My grandmother always added a pinch of saffron for these occasions.

Serving Suggestions

Chikki is perfect as a standalone snack, or you can enjoy it with a cup of chai. It’s also a great addition to a festive gift basket!

Storage Instructions

Store 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

What is the ideal consistency for the sugar-jaggery syrup?

The 1-string consistency is key! It means the syrup is cooked enough to create a crisp chikki.

Can I use other nuts besides peanuts in this chikki?

Absolutely! Cashews, almonds, and pistachios all work well.

How do I prevent the chikki from becoming too hard?

Don’t overcook the syrup. And adding a little more jaggery than sugar can help keep it slightly softer.

What is the shelf life of homemade chikki?

Around a week if stored properly in an airtight container.

Can this chikki be made ahead of time for gifting?

Yes! It actually gets a little better after a day or two. Just make sure it’s completely cool and well-packaged before gifting.

Enjoy making this classic Indian sweet! I hope it brings as much joy to your home as it does to mine. Let me know how it turns out in the comments below!