Peanut Chikki Recipe (with Step by Step Photos)
|1 cup Peanuts (groundnuts)|
|3/4 cup Jaggery, grated or finely chopped|
|1 tablespoon + for greasing Ghee (Clarified Butter)|
- Roast peanuts in a pan (preferably heavy based pan) on medium flame for approx. 5-6 minutes. Stir constantly to prevent burning.
- Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
- Grease surface of counter top or reverse side of a big plate and a rolling pin (belan) with ghee.
- Heat ghee in a heavy bottomed pan over low flame. Add jaggery and stir continuously on low to medium flame.
- When jaggery dissolves, stir and cook for approx. 4-5 minutes on low flame.
- Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the check.
- Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
- Pour mixture over previously greased surface.
- Quickly roll the mixture flat using rolling pin. Keep it’s thickness around 1/3-inch.
- Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
- When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.
- Follow the recipe from step-1 to step-3.
- Replace jaggery with 1 cup sugar in step-4. Add and melt it in a heated ghee over low flame.
- When sugar dissolves and starts to turn light brown, turn off the flame and add roasted peanuts.
- Follow remaining steps (from step-7 to step-11) as given in the above recipe to prepare peanut sugar chikki.
- Color of peanut chikki depends on the jaggery. If you use golden brown jaggery then it will turn dark brown in color. If you like light brown color then use light yellow jaggery.
- Do not heat jaggery/sugar for a long time otherwise chikki will turn hard.
- Spread and roll out mixture on greased surface when it is hot. Once it cools down, it will be very difficult to roll it out.
- Replace roasted peanuts with roasted til (sesame seeds), dry fruits or roasted chana dal (daliya dal) to make til chikki, dry fruit chikki and roasted chana dal (daliya) chikki respectively.
Response: Hi Ankita, thanks for trying the recipe. Chikki turns chewy if the jaggery is not cooked enough.
Heat the bottom side of greased plate on stove for a minute to remove it easily from plate.
Don't cook cooled chikki again because it may turn crumbly, if you cook it again.
When you try it next time, cook the jaggery mixture little longer.
I will definitely try this..
How long period can the brittle be stored without affecting the quality?
Response: Hi Sajid, I have already posted about making brittle with sugar. You can read it here("how to make chikki with sugar"). You can store it up to 15-20 days in an airtight container at room temperature.
Response: Hi Fariha, if you cook the jaggery for lesser time, chikki turns chewy because of the little moisture in the jaggery and if you cook jaggery for very long time then chikki turns hard. It happens generally in the monsoon season (more moisture in the air), you need to cook the jaggery for a little longer duration.
Response: Hi Roy, peanut chikki made with jaggery is good for health because it has two main ingredients peanut and jaggery, both are good for health. Peanut is a good source of carbohydrates, protein, calcium, magnesium and iron while jaggery is a good source of calcium, iron, potassium, magnesium and vitamin B1 and B2.
Very easy and delicious.
I made it with roasted skin on peanuts and roasted black sesame. Was delicious. I used a candy thermometer which is very useful for inexperienced cooks as well as experienced ones. I cooked the jaggery until 300 F and followed the directions. It was great. For other candy I make I heat the pan I\'ll be putting it is the oven heated to 250 F while the chikki is cooking. Take the pan out when chikki is ready to pour. It is easier to spread.
Response: Hi Padma, thanks for sharing the info about how we can use candy thermometer to make chikki and also for the tip on how to roll it out easily.
Response: Hi, you should not add water while cooking the jaggery. Stir and cook jaggery on low flame to get the perfect result.
Response: Hi Mona, thanks for trying the recipe. If you cook the jaggery for longer time, cooked mixture will turn hard in step-7. The mixture will turn hard within few minutes after cooking, so roll it as soon as possible (as rolling out the warm mixture is easier than cold mixture).
Response: Hi Doli, this could happen if the mixture has turned cold and is not warm enough. Make sure that you roll it out before mixture turns cold. Also make sure that you have greased the rolling pin and plate (or counter top) properly.
i tried it but it became very chew nt hard
please help why it went wrong
Response: Hi nupur, thanks for trying the recipe.
You said your chikki turned very chewy and not hard after cooking, am I right? If jaggery is not cooked perfectly then this could happen. Did you check the consistency of jaggery (as shown in step-6)? Cook jaggery in a heavy based pan with continuous stirring over low flame and do not forget to check the consistency to get best result.