crushed peanut chikki recipe | crush chikki | crushed shengdana chikki with detailed photo and video recipe. an easy and simple indian sweet recipe made with basic ingredients like peanuts mixed with melted jaggery syrup. it is basically an extension to the popular chikki recipe but with a change of crushing the peanuts roughly before mixing it with dark melted jaggery syrup. it is a simple dessert snack recipe that can be served with friends or family for any occasion and celebrations but just not limited to that.
well, my previous groundnut chikki was the traditional chikki recipe followed across india, but this recipe of crushed peanuts hail from lonavala. basically, it is very popular across lonavala and khandala regions. moreover, you would find hundreds of maganlal chikki centres in lonavala selling crushed nuts chikki. out of these, my personal favourite is the peanut and cashew nuts. you do get the combination of peanuts and cashew nuts but i personally do not like that combo. i personally feel the chikki would lose its authenticity and flavour with a combination of nuts. but if you prefer to extend this recipe with a combination of nuts you are more than welcome to do so with the same steps and procedure.
furthermore, i would also like to add some additional tips, suggestions and variants to the crushed peanut chikki recipe. firstly, the peanut is the critical thing for this recipe and it has to be fresh and crunchy. with the peanuts, some may have a bad taste which may spoil the entire chikki taste. hence be careful while choosing it. secondly, you need to be very careful while dealing with jaggery syrup and the step of mixing peanuts with jaggery syrup. there is no room for resting after it is mixed and you need to quickly shape it before it gets hard. lastly if you do not have access to jaggery you may also use sugar for the same purpose.
finally, i request you to check my other related indian sweets recipes with this post of crushed peanut chikki recipe. it mainly includes my other related recipes like rice flour sweet, halkova – 90’s kids favourite sweet, besan peda, energy balls, aloo ka halwa, carrot delight, chocolate barfi, mini rasgulla, coconut peda, besan milk cake. further to these i would also like to mention my other related recipe categories like,
crushed peanut chikki video recipe:
recipe card for crushed peanut chikki recipe:
crushed peanut chikki recipe | crush chikki | crushed shengdana chikki
Ingredients
- 2 cup peanuts
- 2 cup jaggery
- 1 tsp ghee
- 2 tbsp water
Instructions
- firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in the microwave till the peanuts are roasted well.
- keep roasting on low flame until the peanuts turn crunchy.
- once the peanuts start to separate its skin, turn off the flame and cool completely.
- peel off the skin and transfer to the mixi.
- pulse and blend to form a coarse peanut powder. make sure not to powder it too finely. keep aside.
- in a large kadai, take 2 cup of jaggery. use dark coloured jaggery as the colour of chikki depends on jaggery. alternatively, use sugar, caramelise the sugar without adding any water.
- add in 1 tsp ghee, 2 tbsp water and stir till the jaggery melts keeping flame on low.
- stir well till the jaggery melts.
- boil the jaggery syrup on low flame for 5 minutes.
- boil till the syrup turns glossy and thickens.
- check the consistency, by dropping syrup into a bowl of water, it should form a hard ball and cut with a snap sound. else boil for another minute and check.
- turn the flame to low and add crushed peanuts.
- stir well making sure jaggery syrup is well combined.
- transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee.
- cover with another butter paper and roll to slightly thick thickness.
- allow to cool for a minute, and when it is still warm cut it into pieces.
- finally, serve crushed peanut chikki once cooled completely, or store in an airtight container and enjoy up to a month.
Nutrition
how to make crush chikki with step by step photo:
- firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in the microwave till the peanuts are roasted well.
- keep roasting on low flame until the peanuts turn crunchy.
- once the peanuts start to separate its skin, turn off the flame and cool completely.
- peel off the skin and transfer to the mixi. pulse and blend to form a coarse peanut powder. make sure not to powder it too finely. keep aside.
- in a large kadai, take 2 cup of jaggery. use dark coloured jaggery as the colour of chikki depends on jaggery. alternatively, use sugar, caramelise the sugar without adding any water.
- add in 1 tsp ghee, 2 tbsp water and stir till the jaggery melts keeping flame on low.
- stir well till the jaggery melts.
- boil the jaggery syrup on low flame for 5 minutes.
- boil till the syrup turns glossy and thickens.
- check the consistency, by dropping syrup into a bowl of water, it should form a hard ball and cut with a snap sound. else boil for another minute and check.
- turn the flame to low and add crushed peanuts.
- stir well making sure jaggery syrup is well combined.
- transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee.
- cover with another butter paper and roll to slightly thick thickness.
- allow to cool for a minute, and when it is still warm cut it into pieces.
- finally, serve crushed peanut chikki once cooled completely, or store in an airtight container and enjoy up to a month.
notes:
- firstly, make sure to roast the peanuts really well else the chikki will not be crunchy.
- also, the texture is completely depending on the jaggery syrup consistency and colour. so do not compromise in the hardball consistency.
- additionally, you can crush the peanuts in mortar pestle if you are looking for slightly crushed peanuts.
- finally, crushed peanut chikki will be slightly soft compared with roasted peanut chikki.