peanut chikki recipe | moongphali gur ki chikki recipe | groundnut chikki recipe

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peanut chikki recipe with step by step photos – winter special sweet of crisp peanut brittles. sharing one more makar sankranti special sweet made from peanuts.

peanut chikki is an easy recipe with just two main ingredients, but the jaggery syrup has to be cooked till the hard ball stage. this step is the most crucial step and once this is done rightly, then no worries. another step which takes some time is removing the peanut skins. if you use ready made peanuts without the skins, then its easy.

during sankranti-pongal-lohri many sweets and savory dishes are made. some of them i have already shared on blog like – til ladoo, ven pongal, atta halwa, sweet pongal, murukku.

chikkis are very popular with kids and they are specially made and enjoyed during winter season.

if you are looking for similar recipes then do check peanut ladoo, atta ladoo, hurda upma, besan sev and  urad dal kachori recipe.

peanut chikki recipe card below:

4.78 from 9 votes

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peanut chikki recipe | moongphali gur chikki recipe | groundnut chikki recipe

prep time

15 mins

cook time

10 mins

total time

25 mins

 

peanut chikki recipe with step by step photos - winter special sweet of crisp peanut brittles made with just two main ingredients - peanut and jaggery.

course: sweets

cuisine: indian, maharashtrian

servings: 3

calories: 434 kcal

author: dassana amit

ingredients (1 cup = 250 ml)

• 1 cup peanuts OR 160 grams peanuts (moongphali)
• ½ cup tightly packed jaggery powder OR 100 grams jaggery powder
• 2 tablespoons water
• some oil or ghee for greasing

how to make recipe

roasting peanuts:

1. heat a thick bottomed heavy kadai or pan. add 1 cup peanuts in it.

2. on a low to medium-low flame, roast the peanuts stirring often till they become crunchy.

3. roast till you see some black spots on the peanuts and they should have a crunch in them. taste a few peanuts and if it feels raw, then continue to roast.

4. once the peanuts have got roasted well, then remove them in a separate plate or tray. let them cool down.

5. grease the back of tray or plate or a marble board with some ghee or oil.

6. once the peanuts have become warm or cool down, then rub them between your palms. the husks peels of easily.

7. now to get rid of the husks, you can use a winnow or use a sieve with large perforations. add the peanuts in the sieve and sift. the husks will get sifted easily. remove the husked peanuts and keep aside.

making jaggery syrup and peanut chikki:

1. in the same kadai or pan, take ½ cup tightly packed jaggery powder. you can also use jaggery block. if there are impurities, then you will need to strain the jaggery syup.

2. add 2 tablespoons water.

3. heat the kadai or pan on a low flame. with a spatula or spoon, begin to stir, so that all the jaggery gets dissolved.

4. keep on stirring the mixture often.

5. cook the jaggery syrup on a low flame with frequent stirrings. 

6. while the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.

7. keep on cooking till the mixture reaches the hard ball stage. 

8. check the syrup in cold water and it should be firm, brittle and break or snap easily. 

9. when the jaggery comes to this consistency, quickly add the peanuts and give a quick stir and mix very well.

10. switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.

11. quickly place a foil or a butter paper or parchment paper on the chikki.

12. with a rolling pin (belan) roll to even out the chikki layer.

13. next remove the paper and then with a knife, cut horizontally and vertically. let the peanut chikki cool at room temperature.

14. once cooled, break them and serve peanut chikki. if not serving, then store them in an airtight jar at room temperature.

recipe notes

• recipe can be doubled.
• be attentive when cooking jaggery syrup. if its not cooked till hard ball stage, the chikki will be chewy and stick in the teeth.
• do not cook beyond the hard ball stage as then the peanut chikki will become too hard. 

this rough nutrition info is per serving:

Nutrition Facts

peanut chikki recipe | moongphali gur chikki recipe | groundnut chikki recipe

Amount Per Serving

Calories 434 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 4g 20%

Sodium 12mg 1%

Potassium 396mg 11%

Total Carbohydrates 37g 12%

Dietary Fiber 5g 20%

Sugars 28g

Protein 13g 26%

Calcium 6.6%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

how to make peanut chikki recipe:

1. heat a thick bottomed heavy kadai or pan. add 1 cup peanuts in it.

2. on a low to medium-low flame, roast the peanuts stirring often till they become crunchy.

3. roast till you see some black spots on the peanuts and they should have a crunch in them. taste a few peanuts and if it feels raw, then continue to roast.

4. once the peanuts have got roasted well, then remove them in a separate plate or tray. let them cool down.

5. grease the back of tray or plate or a marble board with some ghee or oil.

6. once the peanuts have become warm or cool down, then rub them between your palms. the husks peels of easily.

7. now to get rid of the husks, you can use a winnow or use a sieve with large perforations. add the peanuts in the sieve and sift. the husks will get sifted easily. remove the husked peanuts and keep aside.

8. in the same kadai or pan, take ½ cup tightly packed jaggery powder. you can also use jaggery block. if there are impurities, then you will need to strain the jaggery syup.

9. add 2 tablespoons water.

10. heat the kadai or pan on a low flame. with a spatula or spoon, begin to stir, so that all the jaggery gets dissolved.

11. keep on stirring the mixture often.

12. cook the jaggery syrup on a low flame with frequent stirrings.

13. while the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.

14. the syrup will bubble a lot initially.

15. continue to cook on a low flame stirring often.

16. keep on cooking till the mixture starts thickening. the color of the syrup will change. also keep on checking the syrup consistency by adding a few drops of the syrup in cold water. stir jaggery syrup non stop.

17. a stage will come where the syrup will look like one molten liquid mass.

18. check the consistency in cold water and it should be firm, brittle and snap or break easily. this is the hard ball stage of the jaggery syrup.

19. when the jaggery comes to this consistency, quickly add all the peanuts.

20. and give a quick stir and mix very well.

21. switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.

22. quickly place a foil or a butter paper or parchment paper on the chikki.

23. with a rolling pin (belan) roll to even out the chikki layer.

24. next remove the paper and then with a knife, cut horizontally and vertically. the chikki has to be rolled and cut when its still hot. later its difficult to roll and cut.

25. let the chikki cool.

25. once cooled, break them and serve peanut chikki. if not serving, then store them in an airtight jar at room temperature.

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