This super easy Peanut Chikki recipe with Jaggery will make you fall in love with this classic winter dish. Loved all over India, it’s a specialty for the winter season. And because this peanut chikki recipe uses jaggery as a main ingredient, it is even more healthier. Watch my recipe below or go through the step-by-step photos to know how you can make yummy peanut chikkis at home in just 10 minutes.
Peanut Chikki – Recipe Video
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Ingredients For Peanut Chikki Recipe
- 1 ¼ cup (175g) roasted peanuts
- 1 cup (227g) jaggery / gud
- ½ teaspoon clarified butter/ ghee
Main Equipments Used
- Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Peanut Chikki
- Prepare the rolling pin and the board on which you will spread the chikki by greasing it with ghee and keep it aside.
- In a heavy bottom pan add ghee and once it melts add finely chopped jaggery.
- Keep stirring continuously for 3-4 minutes till it melts completely.
- It will start getting boils and the colour will also darken slightly.
- Cook till it forms a ball like structure. To check the consistency add few drops of jaggery into a bowl of water and if it forms a solid ball then it’s done. If it stretches, then cook again for couple of minutes.
- Once done turn off the flame and add the roasted peanuts and mix till everything is combined and the peanuts are well coated.
- Quickly pour the mixture onto the greased board and spread it evenly. Now gently smoothen the top with the help of a spatula or spoon.
- Let it cool down for couple of minutes and then with the help of a rolling pin, roll it evenly and then cut the chikki into pieces.
- Cool down completely before serving.
- Store in an air tight container at room temperature for upto a month.
Recipe Notes For Peanut Chikki
- To dry roast peanuts at home, in a pan on medium flame roast them for 5-6 minutes while stirring it constantly till the skin starts to separate and you get an aromatic smell. Once done, remove the skin before using.
- Always grease the rolling pin and board/plate on which you will spread the peanut chikki before you start preparing it because this chikki firms up quickly and then it will be difficult to roll it.
- Don’t overcook the jaggery else it will become bitter.
- Peanut chikki is neither too soft nor hard. The right consistency is very important. If the jaggery will be under cooked then the peanut chikki will stick to your teeth, if it will be over cooked then it will become very hard. So make sure to cook it on medium flame till it gets the right consistency.
- Make cut marks while the peanut chikki is still warm.
Steps By Step In Pictures for Peanut Chikki
- Prepare the rolling pin and the board on which you will spread the chikki by greasing it with ghee and keep it aside.
- In a heavy bottom or nonstick pan add ghee.
- Once the ghee melts add finely chopped jaggery.
- On a medium flame cook the jaggery till it melts completely, while stirring it constantly.
- To test the consistency pour few drops of jaggery in water and keep it aside for 10 seconds.
- The jaggery is still stretchy, we need to cook it for couple of more minutes till it forms a ball like structure.
- Now this is done. (Don’t over cook else the chikki will become very hard and bitter)
- Turn off the flame and add peanuts.
- Mix well till everything is well combined and the peanuts are well coated.
- Immediately transfer the mixture onto the greased board. Now grease the spatula with some ghee and spread the peanut chikki with it.
- Let it cool down for couple of minutes, and then with the help of a rolling pin roll the peanut chikki (don’t cool it completely else it wont roll).
- Now with the help of a knife cut the peanut chikki in pieces.
- Let the peanut chikki cool down completely before serving.
- Store in an air tight container at room temperature for upto a month.
