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’ve ever wandered through an Indian sweet shop, or even just enjoyed a little taste of India, you’ve probably come across chikki. It’s that delightfully crunchy, sweet, and nutty brittle that just melts in your mouth. Today, I’m sharing my family’s recipe for Peanut Chikki – a classic Indian jaggery peanut brittle that’s surprisingly easy to make at home. I first made this during Diwali with my grandmother, and it’s been a tradition ever since!

Why You’ll Love This Recipe

This Peanut Chikki isn’t just delicious; it’s a little piece of Indian nostalgia. It’s perfect for a quick sweet treat, gifting during festivals, or just enjoying with a cup of chai. Plus, it comes together in under 30 minutes, making it a fantastic option when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Peanut Chikki:

• 1 cup peanuts (about 150g)
• ¾ cup powdered jaggery (about 150g)
• ½ tablespoon ghee (about 7-8g)
• 1 tablespoon water (about 15ml)

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 & Quality
Jaggery is unrefined cane sugar, and it gives chikki that beautiful, complex flavor. You can find it in blocks or powdered form. I find powdered jaggery easier to work with, but if you have block jaggery, just grate it finely. The color can vary from golden to dark brown – that’s perfectly normal!

Ghee: The Importance of Clarified Butter in Indian Sweets
Ghee adds a lovely richness and aroma. Don’t skip it! If you don’t have ghee, you can use unsalted butter, but ghee really elevates the flavor.

Water: Role in Achieving the Correct Consistency
Just a little water helps dissolve the jaggery and get the syrup going. Don’t add too much, or it will take longer to reach the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s roast the peanuts. Heat a pan over medium-low heat. Add the peanuts and roast for 5-6 minutes, stirring constantly. You want them to be crunchy and lightly golden. Once roasted, let them cool completely, then rub them between your palms to remove as much of the skin as possible. It doesn’t have to be perfect, but removing most of the skin makes for a smoother chikki.

Now, for the magic! In the same pan, combine the powdered jaggery, ghee, and water. Place it over low-medium heat. Stir continuously until the jaggery melts and the mixture starts to bubble. This is where patience comes in. Keep stirring!

You’re looking for the “hard ball stage.” This is crucial. If you have a candy thermometer, aim for 265°F (129°C). If you don’t (no worries!), drop a tiny bit of the syrup into a bowl of cold water. If it forms a hard, brittle ball, you’re good to go!

Immediately remove the pan from the heat and quickly mix in the roasted peanuts. Make sure every single peanut is coated in that gorgeous jaggery syrup. Work quickly, as the mixture will start to set.

Pour the mixture onto a parchment paper-lined baking sheet. Place another sheet of parchment paper on top. Using a rolling pin, roll the mixture to about ¼-inch (6mm) thickness.

While it’s still warm (but not too hot to touch!), score lines into the chikki with a knife. This will make it easier to break into pieces later.

Let the chikki cool completely until it’s hardened. Then, break it along the scored lines. Store in an airtight container, and enjoy!

Expert Tips

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

Achieving the Perfect Hard Ball Stage
This is the trickiest part! Don’t rush it. Keep stirring, and watch the syrup carefully. A little patience here will save you a lot of heartache later.

Preventing Crystallization of Jaggery
Sometimes jaggery can crystallize, making the chikki grainy. To prevent this, make sure the jaggery is fully dissolved before it starts to boil. You can also add a tiny splash of lemon juice (like ¼ teaspoon) to the mixture.

Roasting Peanuts for Maximum Flavor & Crunch
Don’t skip the roasting step! It really brings out the flavor of the peanuts and gives the chikki that satisfying crunch.

Rolling the Chikki to the Right Thickness
Rolling it too thin will make it brittle and easily break. Too thick, and it won’t be as crunchy. ¼-inch is the sweet spot!

Variations

Want to get creative? Here are a few fun variations:

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

Gluten-Free Peanut Chikki
This recipe is naturally gluten-free! Just double-check that your jaggery is processed in a gluten-free facility if you’re particularly sensitive.

Spice Level Variation: Adding a Pinch of Chili Powder
My friend loves adding a tiny pinch of chili powder (like ⅛ teaspoon) to the jaggery syrup for a sweet and spicy kick. It’s surprisingly good!

Festival Adaptations: Diwali & Makar Sankranti Chikki
During Diwali, I sometimes add a few chopped cardamom pods to the mixture for a festive aroma. For Makar Sankranti, sesame seeds are a popular addition!

Serving Suggestions

Peanut Chikki is delicious on its own, but it’s also great with:

• A cup of hot chai
• A glass of cold milk
• As part of a festive sweet platter

Storage Instructions

Store Peanut Chikki in an airtight container at room temperature. It should stay fresh for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

What is Chikki and where does it originate from?
Chikki is a traditional Indian brittle candy, typically made with peanuts and jaggery. It’s believed to have originated in Maharashtra, but it’s now popular all over India.

Can I use sugar instead of jaggery in this recipe?
You can, but it won’t have the same depth of flavor. Jaggery has a unique caramel-like taste that sugar just can’t replicate.

How do I know when the jaggery syrup has reached the hard ball stage without a thermometer?
The cold water test is your best friend! Drop a tiny bit of syrup into cold water. If it forms a hard, brittle ball, it’s ready.

My chikki turned out too soft, what went wrong?
The syrup probably didn’t reach the hard ball stage. You need to cook it for a bit longer.

How long does Peanut Chikki stay fresh?
Stored properly in an airtight container, it should stay fresh for up to a week.