Peanut Coconut Chikki Recipe – Easy Indian Jaggery & Palm Sugar Candy

Last Updated on 4 months by Neha Deshmukh

Peanut Coconut Chikki Recipe – Easy Indian Jaggery & Palm Sugar Candy

Hey everyone! If you’ve ever wandered through an Indian sweet shop, you’ve probably spotted these delightful, crunchy squares – Chikki! It’s a classic Indian sweet, and honestly, it’s one of my absolute favorites. I first made this when I was trying to recreate the chikki my grandmother used to make, and after a few tries, I finally nailed it. It’s surprisingly easy to make at home, and so much more satisfying than store-bought. Let’s get into it!

Why You’ll Love This Recipe

This Peanut Coconut Chikki is the perfect blend of textures and flavors. You get the crunch from the peanuts, the sweetness from the jaggery and palm sugar, and a lovely coconutty aroma. It’s a quick recipe, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, it’s naturally gluten-free and vegetarian! It’s a delightful treat to enjoy with a cup of chai or as a little pick-me-up during the day.

Ingredients

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

• 1 cup peanuts (approximately 180g)
• 0.5 cup desiccated coconut (approximately 50g)
• 0.75 cup jaggery (approximately 150g)
• 0.25 cup palm sugar (approximately 50g)
• 2 tablespoons clarified butter (ghee) (approximately 30ml)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Jaggery & Palm Sugar: These are the stars of the show! Jaggery gives a lovely molasses-like flavor, while palm sugar adds a subtle caramel note. You can find both at Indian grocery stores, or online. Using a combination of both gives the best flavour, but you can use all jaggery if you prefer.
• Ghee: Ghee adds a beautiful richness and aroma. It also helps prevent the jaggery from sticking. You could use butter, but ghee really elevates the flavour.
• Regional Variations: Chikki recipes vary across India! Some regions use sesame seeds, while others add dried fruits. You’ll find variations in the type of nuts used too – cashews and almonds are popular choices.
• Peanuts: I prefer using raw peanuts for this recipe, as you get to control the roasting process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the peanuts in a dry pan over medium heat. Keep stirring constantly until they’re fragrant and lightly golden – about 5-7 minutes. Be careful not to burn them! Once roasted, let them cool completely. You can optionally remove the skins, but it’s totally up to you.
2. Line a baking tray with foil paper. This is super important, as the chikki will be sticky!
3. In the same pan, melt the ghee over medium heat. Add the jaggery and palm sugar. Now, this part needs a little attention. Cook the mixture, stirring constantly, until it thickens into a lovely, bubbling syrup. It will change colour and become a bit darker.
4. Quickly mix in the roasted peanuts and desiccated coconut into the syrup. Make sure everything is well coated – this is where a good stir is key!
5. Now, pour the mixture onto the prepared foil-lined tray. Use a spoon (lightly greased with ghee is helpful!) to quickly spread it out into a flat, even layer. Don’t overthink it, just get it spread out before it cools too much.
6. Let it cool for about 5 minutes, then use a knife or pizza cutter to cut it into bars. Don’t try to move the whole slab yet – let it set completely in the tray, which will take another 30-45 minutes.
7. Once completely cooled and hardened, carefully remove the chikki from the tray and peel off the foil.

Expert Tips

• Don’t Walk Away: Seriously, stay with the jaggery syrup! It can burn quickly.
• Grease Your Spoon: A lightly greased spoon makes spreading the mixture so much easier.
• Work Quickly: Once the syrup is ready, you need to move fast! It sets quickly.
• Cooling is Key: Make sure the chikki is completely cool before you try to break it into pieces.

Variations

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

• Spice Level: My friend loves adding a tiny pinch of chili powder to the jaggery syrup for a little kick!
• Nut Variations: Cashew or almond chikki is also amazing! Just substitute the peanuts with your favorite nuts.
• Sugar Substitutions: While jaggery and palm sugar are traditional, you can experiment with other sweeteners, but the flavour will change.
• Festival Adaptations: This chikki is a popular treat during Diwali and Makar Sankranti. You can make larger batches and gift them to friends and family!

Serving Suggestions

Honestly, this chikki is perfect just as it is! It’s a great snack on its own, or you can enjoy it with a cup of masala chai. It’s also lovely as a little sweet treat after a meal.

Storage Instructions

Store the chikki in an airtight container at room temperature. It should stay fresh for about a week, but it usually disappears much faster in my house! To prevent it from becoming sticky, make sure it’s completely cool before storing.

FAQs

Let’s answer some common questions:

What is Chikki and where does it originate from?

Chikki is a traditional Indian sweet made with nuts and jaggery. It’s believed to have originated in Maharashtra, but it’s now popular all over India.

Can I use regular sugar instead of jaggery and palm sugar?

You can, but it won’t have the same flavour. Jaggery and palm sugar add a unique depth of flavour that regular sugar doesn’t.

How do I know when the jaggery and palm sugar syrup is at the right consistency?

The syrup should be thick and bubbling. A good test is to drop a tiny bit of the syrup into a glass of cold water – it should form a firm ball.

What is the best way to store Chikki to prevent it from becoming sticky?

Make sure the chikki is completely cool before storing it in an airtight container.

Can I add other nuts or seeds to this recipe?

Absolutely! Feel free to experiment with different nuts and seeds like cashews, almonds, sesame seeds, or even sunflower seeds.