Peanut Chikki Recipe – Easy Homemade Indian Jaggery Brittle

Last Updated on 2 months by Neha Deshmukh

Peanut Chikki Recipe – Easy Homemade Indian Jaggery 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 was the snack my grandma always had on hand, and I absolutely loved it! Today, I’m sharing my go-to recipe for Peanut Chikki – it’s surprisingly easy to make at home, and tastes a million times better than store-bought. Let’s get started!

Why You’ll Love This Recipe

This Peanut Chikki (also known as peanut brittle) is the perfect blend of sweet and crunchy. It’s a classic Indian sweet that’s incredibly satisfying. Plus, it’s a fantastic make-ahead treat – perfect for festivals, gifting, or just a little something to nibble on with your evening chai. Honestly, once you make it yourself, you’ll be hooked!

Ingredients

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

• 1 cup peanuts (about 150g)
• ¾ cup fried gram (roasted chickpeas, about 100g)
• 2 cups grated jaggery (about 300g)
• 2 tbsp ghee (about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Jaggery: This is key. Good quality jaggery will give you that beautiful dark color and rich, molasses-like flavor. I prefer using organic jaggery if I can find it. You can use dark or light jaggery, but dark jaggery will give a more intense flavour.
• Peanuts: I like to use Spanish peanuts for chikki – they have a lovely flavor and crunch. But any raw peanuts will work!
• Ghee: Ghee adds a wonderful aroma and richness. Traditionally, cow ghee is used, but you can absolutely use vegetable ghee or even a neutral oil like coconut oil if you prefer. Just know that the flavour profile will change slightly.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s simpler than it looks.

1. First, dry roast the peanuts in a heavy-bottomed pan over medium heat. Keep stirring! You want them to become fragrant and lightly golden – about 5-7 minutes. Once cooled, gently rub them between your palms to remove as much of the skin as possible.
2. In the same pan, lightly roast the fried gram for 1-2 minutes. This just enhances their crunch. Set aside.
3. Now, grease a plate with a little ghee. This is important – it prevents the chikki from sticking like crazy!
4. Time for the jaggery. Melt the grated jaggery in a pan on low heat. Stir constantly to prevent it from burning. Patience is key here!
5. Keep stirring until the jaggery turns a dark amber color and starts to bubble. This is when you add the ghee. Mix well.
6. Quickly add the roasted peanuts and fried gram to the melted jaggery. Mix everything together really quickly, ensuring everything is well coated.
7. Pour the mixture onto the greased plate. Using a rolling pin (greased, of course!) or a spatula, quickly flatten the mixture into a thin, even layer. Work fast – it sets quickly!
8. Let it cool completely. Once cooled, break it into squares or shape it into balls (again, ghee on your hands helps!).

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Melting the jaggery on low heat is crucial. Burnt jaggery = bitter chikki.
• Work Quickly: Once you add the nuts to the jaggery, you need to move fast! It sets up quickly.
• Grease Everything: Seriously, grease the plate and your hands. You’ll thank me later.

Variations

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

• Vegan Adaptation: Swap the ghee for a vegan ghee alternative or coconut oil.
• Sugar Substitute Adaptation: While traditional chikki uses jaggery, you can experiment with other sweeteners like coconut sugar, but the flavour will be different.
• Spice Level: Add a tiny pinch of cardamom powder to the jaggery while it’s melting for a warm, fragrant twist. My mom always did this!
• Regional Variations: Maharashtra-style chikki often includes a touch of sesame seeds. North Indian versions sometimes use a mix of nuts like almonds and cashews.

Serving Suggestions

Honestly, Peanut Chikki is perfect just as it is! It’s a great snack on its own, or you can pair it with a cup of masala chai. It’s also a lovely addition to a festive sweet platter.

Storage Instructions

Store the cooled chikki in an airtight container at room temperature. It should stay fresh for up to a week, but let’s be real, it probably won’t last that long!

FAQs

Let’s answer some common questions:

• What type of jaggery is best for chikki? Dark jaggery gives the most authentic flavour, but light jaggery works too.
• Can I use other nuts instead of peanuts? Absolutely! Almonds, cashews, or a mix of nuts are all delicious.
• How do I prevent the chikki from becoming too hard? Don’t overcook the jaggery. Once it reaches a dark amber color, it’s ready.
• What is the shelf life of homemade chikki? About a week, stored in an airtight container.
• Why is ghee important in this recipe? Ghee adds flavour, richness, and helps prevent the chikki from sticking.

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