Peanut Chikki

Peanut Chikki Recipe

A delicious jaggery-based peanut brittle or chikki recipe. It is the ideal snack to have in the winter to keep warm. a delectable food created especially for the Lohri, Pongal, and Makar Sankranti festival seasons.

The most popular treat and a mainstay in Indian households is peanut chikki or gajak, which is deliciously caramelized, sweet, perfectly crisp, and crunchy. This easy recipe for Indian peanut brittle only requires four ingredients and 20 minutes of your time to prepare. It is covered in peanuts.

Ingredients for Peanut Chikki

  • 2 cups peanut/groundnut
  •  cup jaggery / gud / Bella
  • 2 tbsp water

instruction for Peanut Chikki

  1. First, dry roast 2 cups of peanuts at a low temperature in a heavy-bottomed pan. Alternatively, continue to microwave the peanuts until they are thoroughly toasted.
  2. To ensure that peanuts are evenly toasted and not burned, stirring continuously.
  3. Please turn off the flame after the peanuts’ skin separates, then let them cool fully.
  4. Peel the skin off and set it aside.
  5. Take 2 cups of jaggery and place it in a big Kadai.
  6. Add 2 tbsp of water and stir while maintaining a low flame till the jaggery melts.
    When the jaggery melts, mix thoroughly.
  7. The jaggery syrup is boiled for five minutes over a low flame.
  8. Boil the syrup until it becomes glossy and thickens.
  9. Drop some syrup into a dish of water to test the consistency; it should form a firm ball and snap when cut. else, boil for one another minute and then check.
    the toasted peanuts and switch off the burner.
  10. Making sure the jaggery syrup is evenly coated, mix well. Pour the mixture right away onto a tray covered in butter paper.
  11. Use a tiny cup to distribute and pat the top into place. Allow to cool for a moment, then cut into pieces while it’s still warm.
  12. Finally, once the peanut chikki has cooled completely, either serve it right away or store it in an airtight container to keep for up to a month.


  • First, dry roast the peanuts until the skin separates over a low flame. Moreover, use sugar rather than jaggery. however, jaggery makes chikki delicious.
  • To make it healthier, further, add finely chopped dried fruits. Finally, the consistency and color of the jaggery syrup fully determine the texture of the peanut chikki.
  • The jaggery syrup should be stirred constantly at low heat to prevent burning so that it doesn’t overcook.
  • Instead of jaggery, you can use white or brown sugar. Jaggery, though, is the better option since it is unrefined.
  • If you prefer, you can add cinnamon, ginger powder, or nutmeg powder to the chikkis.

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