Peanut Chikki Recipe – Authentic Indian Peanut Brittle with Ghee

Last Updated on 4 months by Neha Deshmukh

Peanut Chikki Recipe – Authentic Indian Peanut Brittle with Ghee

Hey everyone! If you grew up in India, or have ever visited during a festival, chances are you’ve tasted the delightful crunch of chikki. It’s the classic Indian brittle – sweet, nutty, and utterly addictive. I remember making this with my grandmother during Diwali, and the smell of roasting peanuts still takes me right back to her kitchen. Today, I’m sharing my go-to recipe for Peanut Chikki, a simple yet incredibly satisfying treat. It’s easier than you think, and the results are so worth it!

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, most of which you probably already have in your pantry. Plus, it’s naturally gluten-free and easily adaptable to suit your preferences. But most of all, it’s just…delicious. That perfect balance of sweet and nutty, with a satisfying crunch.

Ingredients

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

• 2 cups peanuts (about 300g)
• 0.5 cup milk powder (about 50g)
• 0.75 cup sugar (about 150g)
• 0.25 cup water (about 60ml)
• 2 tablespoons ghee (about 30g)

Ingredient Notes

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

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 gives the chikki a richer, creamier texture. You can use low-fat, but the flavor won’t be quite as intense.

Ghee: The importance of quality ghee in chikki cannot be overstated! Ghee adds a beautiful aroma and flavor. If you don’t have ghee, you can use unsalted butter, but ghee truly elevates the taste.

Sugar: Traditionally, this recipe uses granulated white sugar. However, you can experiment with other sugars (more on that in the FAQs!).

Regional Variations in Chikki Recipes

Chikki isn’t a one-size-fits-all treat! You’ll find variations all over India. In Maharashtra, you’ll often find it with a generous sprinkle of cardamom. Down South, they sometimes add a touch of jaggery for a more rustic flavor. My friend’s mom in Gujarat always adds a pinch of saffron for a beautiful color and aroma. Feel free to get creative!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts on medium heat. Keep stirring constantly to prevent burning. You’ll know they’re ready when they’re fragrant and lightly golden – about 5-7 minutes. Let them cool completely, then rub off as much of the skin as possible. It doesn’t have to be perfect, but removing most of the skins gives a cleaner flavor.
2. Now, grind the roasted peanuts into a fine powder. A food processor works best for this.
3. In a separate pan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Then, stop stirring and let it bubble away. This is where patience comes in!
4. Continue cooking until the sugar syrup reaches the “1-string consistency” (we’ll talk about that in the tips section!).
5. Quickly add the peanut powder and milk powder to the syrup. Stir vigorously! It will bubble and splutter, so be careful. Keep stirring until everything is well combined and starts to thicken.
6. Add the ghee and continue cooking for another 2-3 minutes, stirring constantly. The mixture will start to leave the sides of the pan.
7. Immediately transfer the hot mixture onto a greased parchment paper. Use a rolling pin (also greased!) to roll it out to about ¼-inch thickness. Work quickly, as it sets fast!
8. While it’s still warm, decorate with silver leaf or a sprinkle of saffron, if desired. Let it cool completely before cutting into diamond shapes.

Expert Tips

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

Achieving the Perfect 1-String Consistency: This is crucial! Dip a spoon into the syrup and slowly lift it. If a single, thin string of syrup forms and doesn’t break easily, it’s ready.

Preventing Chikki from Becoming Too Hard or Soft: Undercooking the sugar syrup results in sticky chikki. Overcooking makes it brittle and hard. The 1-string consistency is your sweet spot!

Tips for Even Rolling and Cutting: Grease everything – your rolling pin, the parchment paper, even your hands! This prevents sticking. Cut the chikki while it’s still slightly warm for cleaner breaks.

Working with Hot Sugar Syrup Safely: Hot sugar syrup is extremely hot. Be very careful to avoid burns. Use long-handled spoons and keep children away from the stove.

Variations

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

Vegan Peanut Chikki: Substitute the ghee with coconut oil. It will have a slightly different flavor, but still delicious!

Gluten-Free Peanut Chikki (Naturally Gluten-Free): This recipe is naturally gluten-free, but always double-check the label on your milk powder to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level: Adding a Pinch of Chili Powder: My sister loves adding a tiny pinch of chili powder for a sweet and spicy kick!

Festival Adaptations: Chikki as a Diwali Sweet: This is a Diwali staple in many Indian households. It’s a quick and easy sweet to make during the festive season.

Nut Variations: Almond, Cashew, or Sesame Seed Chikki: Feel free to swap out the peanuts for other nuts like almonds, cashews, or sesame seeds. Each one brings a unique flavor and texture.

Serving Suggestions

Peanut Chikki is best enjoyed as a snack with a cup of chai! It’s also a great addition to 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 the shelf life of homemade Peanut Chikki?

Around a week, stored in an airtight container.

Can I make Peanut Chikki without Ghee? What can I substitute?

You can use unsalted butter, or for a vegan option, coconut oil.

How do I prevent the chikki from becoming sticky in humid weather?

Store it in an airtight container with a small packet of silica gel to absorb moisture.

What does “1-string consistency” mean, and how do I check for it?

Dip a spoon into the syrup and lift. A single, thin string should form that doesn’t break easily.

Can I add jaggery instead of sugar for a healthier version?

Yes, you can! Use about ¾ cup of jaggery instead of sugar. It will give the chikki a darker color and a more complex flavor.

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!