Peanut Chikki Recipe – Authentic Indian Peanut Brittle with Cardamom

Last Updated on 4 months by Neha Deshmukh

Peanut Chikki Recipe – Authentic Indian Peanut Brittle with Cardamom

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 crunchy, and just… comforting. I remember my grandmother always having a stash of homemade chikki, especially during Diwali. Today, I’m sharing my go-to recipe for Peanut Chikki, a classic Indian peanut brittle with a hint of cardamom. It’s surprisingly easy to make, and trust me, homemade tastes a million times better than store-bought!

Why You’ll Love This Recipe

This Peanut Chikki recipe is a winner for so many reasons. It requires minimal ingredients, comes together quickly (under 30 minutes!), and is incredibly satisfying. Plus, the aroma of roasting peanuts and cardamom filling your kitchen is just heavenly. It’s a fantastic make-ahead snack, perfect for gifting, or simply enjoying with a cup of chai.

Ingredients

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

• 2 cup peanuts (about 250g)
• 2 tbsp milk powder (about 15g)
• 0.25 tsp cardamom powder (about 1g)
• 1 cup sugar (about 200g)
• 0.5 cup water (120ml)
• 1 tsp ghee (about 5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your chikki turns out.

Peanuts: Choosing the right variety is key. I prefer using bold, flavorful peanuts – Spanish peanuts or even Virginia peanuts work beautifully. Avoid anything that looks old or smells stale.

Milk Powder: Full-fat milk powder will give you a richer, creamier chikki. You can use low-fat, but the flavor won’t be quite as pronounced.

Cardamom Powder: Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using store-bought, make sure it’s relatively fresh. A little goes a long way, so don’t overdo it.

Sugar: Regular granulated sugar works perfectly for this recipe. Some people like to use a mix of sugar and jaggery for a more rustic flavor (more on that in the FAQs!).

Ghee: Don’t skimp on the ghee! It adds a lovely richness and helps prevent the chikki from sticking. Using good quality ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the peanuts. Place them in a heavy-bottomed pan and roast on low flame, stirring constantly. You’ll know they’re ready when the skins start to separate – this usually takes about 5-7 minutes.
2. Let the peanuts cool slightly, then gently rub them between your hands to remove the skins. Don’t worry about getting every single skin off, but try to get most of them.
3. Now, blend the peeled peanuts into a fine powder. A food processor works best for this. If it’s a little lumpy, sift it through a fine-mesh sieve.
4. In a separate pan, combine the sugar and water. Bring to a boil and cook until you reach the one-string consistency. This is where a little patience comes in! (I’ll explain how to check for this in the FAQs).
5. Add the peanut powder, milk powder, and cardamom powder to the sugar syrup. Stir continuously on low heat – this is important to prevent burning!
6. Add the ghee and continue to cook, stirring constantly, until the mixture thickens and starts to leave the sides of the pan. It should look glossy and pull away cleanly.
7. Quickly transfer the hot mixture to a greased butter paper or a lightly oiled baking tray.
8. Using a rolling pin (also lightly greased!), roll the mixture into a thick sheet, about ½ inch thick.
9. If you’re feeling fancy, sprinkle with a little silver leaf (varak) – it’s optional, but adds a beautiful touch!
10. While it’s still warm (but not scorching hot!), cut the chikki into diamond shapes.
11. Let it cool completely before breaking it into individual pieces.

Expert Tips

• Low and Slow: Roasting the peanuts and cooking the sugar syrup on low heat is crucial. This prevents burning and ensures even cooking.
• Constant Stirring: Seriously, don’t stop stirring! Especially when the sugar and peanut mixture are cooking.
• Grease Everything: Grease your hands, rolling pin, and the surface you’re rolling the chikki on to prevent sticking.
• Work Quickly: Once the mixture is cooked, it sets quickly, so have everything ready to go.

Variations

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

Vegan Peanut Chikki: Substitute the ghee with coconut oil or any other vegan-friendly oil.

Gluten-Free Peanut Chikki: This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding Chili Flakes): My friend Priya loves adding a pinch of chili flakes for a spicy kick! About ¼ teaspoon is usually enough.

Festival Adaptations (Gifting During Diwali/Holi): Package the chikki in small, decorative boxes or cellophane bags tied with ribbon for a beautiful homemade gift.

Serving Suggestions

Peanut Chikki is perfect as a standalone snack! It’s also lovely with a cup of masala chai or a glass of cold milk. My kids love it as an after-school treat.

Storage Instructions

Store the chikki in an airtight container at room temperature. It should stay fresh for up to a month (if it lasts that long!).

FAQs

What is the best way to prevent chikki from becoming sticky?

Ensuring the sugar syrup reaches the one-string consistency and cooking the mixture until it leaves the pan are key. Also, storing it in an airtight container is essential.

Can I use jaggery instead of sugar in this recipe?

Yes, you can! Using jaggery will give the chikki a darker color and a more complex, molasses-like flavor. You might need to adjust the amount of water slightly, as jaggery tends to be more moist.

How do I know when the sugar syrup has reached the one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single, thin string forms, it’s ready!

What is the shelf life of homemade peanut chikki?

Homemade chikki will stay fresh for up to a month when stored properly in an airtight container.

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. Just add them along with the peanut powder.

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!