Peanut Chikki Recipe – Authentic Indian Jaggery & Peanut Brittle

Last Updated on 2 months by Neha Deshmukh

Peanut Chikki Recipe – Authentic Indian Jaggery & Peanut Brittle

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 perfect snack – satisfyingly sweet, wonderfully textured, and just… comforting. I remember making this with my grandmother during Makar Sankranti, and the smell of jaggery melting always takes me right back to her kitchen. Today, I’m sharing my go-to recipe for Peanut Chikki, a classic Indian jaggery and peanut brittle that’s surprisingly easy to make at home!

Why You’ll Love This Recipe

This Peanut Chikki recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It requires just a handful of ingredients you probably already have in your pantry. And most importantly, it’s delicious. The combination of crunchy peanuts and sweet, caramelised jaggery is simply irresistible. Plus, it’s a fantastic homemade gift, especially around festive times.

Ingredients

Here’s what you’ll need to make this delightful chikki:

• 2 cup peanuts (about 250g)
• 2 cup jaggery (about 300g)
• 1 tsp ghee (about 5ml)
• 2 tbsp water (about 30ml)

Ingredient Notes

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

Peanuts: Choosing the Right Variety
I prefer using bold, flavorful peanuts for chikki. Spanish peanuts or even Virginia peanuts work beautifully. Make sure they’re fresh!

Jaggery: Understanding Different Types & Their Impact on Flavor
Jaggery comes in different forms – dark, light, and powdered. I usually use dark jaggery for a richer, more complex flavour. If using powdered jaggery, you might need a little less water.

Ghee: The Role of Clarified Butter in Chikki
Ghee adds a lovely aroma and prevents the jaggery from sticking. You can substitute with butter, but ghee really elevates the flavour.

Water: Importance of Precise Measurement
The amount of water is crucial for achieving the right consistency. Too much, and the chikki will be soft; too little, and it might burn.

Step-By-Step Instructions

Alright, let’s get cooking!

First, dry roast the peanuts in a pan or even in the microwave until they’re nice and crunchy. Keep a close eye on them – they burn easily! Once cooled, gently rub them to remove the skins.

Next, coarsely grind the peanuts in a mixer. You want a nice texture, not a fine powder. Set these aside.

Now, in a kadai (or a deep pan), melt the jaggery with the ghee and water on low heat. Stir constantly until the jaggery is completely dissolved and the mixture is smooth.

Bring the jaggery syrup to a boil and let it bubble away for about 5 minutes. This is where patience comes in! You’re looking for it to thicken and become glossy. To test if it’s ready, drop a tiny bit into a bowl of cold water – it should form a hard ball.

Quickly mix in the crushed peanuts, ensuring they’re fully coated in the jaggery syrup. Work fast here!

Immediately spread the mixture onto a sheet of butter paper. Cover with another sheet of butter paper and, using a rolling pin, roll it out to your desired thickness.

While the chikki is still warm (but manageable!), cut it into pieces. Let it cool completely before storing. Trust me, the temptation to sneak a piece while it’s cooling is real!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect chikki:

Achieving the Perfect Chikki Texture
The key is to get the jaggery syrup to the right consistency. Don’t rush this step!

Preventing Crystallization of Jaggery
Adding a tiny splash of lemon juice (a few drops) to the jaggery syrup can help prevent crystallization.

Roasting Peanuts for Maximum Flavor
Don’t skip the roasting step! It really brings out the flavour of the peanuts.

Rolling the Chikki to the Right Thickness
I like my chikki relatively thin, about ¼ inch thick. But feel free to adjust to your preference.

Variations

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

Vegan Peanut Chikki
Simply substitute the ghee with a plant-based oil like coconut oil.

Gluten-Free Peanut Chikki
This recipe is naturally gluten-free!

Spice Level Variations (Adding Chili Flakes)
My friend loves adding a pinch of chili flakes to her chikki for a spicy kick. It’s surprisingly good!

Festival Adaptations (Gifting During Makar Sankranti/Lohri)
Package the chikki in small, decorative boxes or cellophane bags for a beautiful homemade gift.

Serving Suggestions

Peanut chikki is perfect as a standalone snack with a cup of chai. It’s also lovely to pack in lunchboxes or enjoy as a sweet treat after a meal.

Storage Instructions

Store the cooled 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 tackle some common questions:

What is the best way to store homemade chikki?
Airtight container at room temperature is best! Avoid storing it in the fridge, as it can become sticky.

Can I use sugar instead of jaggery in this recipe?
You can, but the flavour will be different. Jaggery gives chikki a unique, caramel-like flavour that sugar doesn’t quite replicate.

How do I know when the jaggery syrup has reached the correct consistency?
The water test is the best way! A tiny drop in cold water should form a hard ball.

My chikki turned out too hard – what went wrong?
You likely boiled the jaggery syrup for too long. Next time, reduce the boiling time slightly.

Can I add other nuts or seeds to this chikki recipe?
Absolutely! Cashews, almonds, sesame seeds, or even a mix of everything would be delicious.

Enjoy making this classic Indian treat! I hope this recipe brings a little bit of sweetness and nostalgia to your kitchen. Let me know how it turns out in the comments below!