peanut chikki recipe with step by step photos – winter special sweet of crisp peanut brittle. 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 like til ladoo, sweet pongal etc.
chikkis are very popular with kids and they are specially made and enjoyed during winter season.
peanut chikki recipe
INGREDIENTS
- 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
INSTRUCTIONS
roasting peanuts for chikki recipe
- heat a thick bottomed heavy kadai or pan. add 1 cup peanuts in it.
- on a low to medium-low flame, roast the peanuts stirring often till they become crunchy.
- 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.
- once the peanuts have got roasted well, then remove them in a separate plate or tray. let them cool down.
- grease the back of tray or plate or a marble board with some ghee or oil.
- once the peanuts have become warm or cool down, then rub them between your palms. the husks peels of easily.
- 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 for peanut chikki
- 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.
- add 2 tablespoons water.
- heat the kadai or pan on a low flame. with a spatula or spoon, begin to stir, so that all the jaggery gets dissolved.
- keep on stirring the mixture often.
- cook the jaggery syrup on a low flame with frequent stirrings.
- while the jaggery syrup is cooking, also keep a bowl of cold water where you can check the consistency of the syrup.
- keep on cooking till the mixture reaches the hard ball stage.
- check the syrup in cold water and it should be firm, brittle and break or snap easily.
making peanut chikki
- when the jaggery comes to this consistency, quickly add the peanuts and give a quick stir and mix very well.
- switch off the flame and quickly pour the chikki mixture on the greased plate or marble board.
- quickly place a foil or a butter paper or parchment paper on the chikki.
- with a rolling pin (belan) roll to even out the chikki layer.
- next remove the paper and then with a knife, cut horizontally and vertically. let the peanut chikki cool at room temperature.
- once cooled, break them and serve peanut chikki. if not serving, then store them in an airtight jar at room temperature.
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.
NUTRITION INFO (approximate values)
how to make peanut chikki 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 for chikki recipe
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.
making peanut chikki
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.
The recipes posted on Veg Recipes of India are always easy to make and the ingredients are all easily available. My first site to visit for veg recipes is always this one. Thank you Dassanna
thank you very much farida ????. most welcome and happy cooking. wish you all the best.
Awesome????✊???? instead of buying from outside, really making chikki at home is not so difficult, n it’s all bcz of u mam, thanks???????? for the mouth watering recipe
thank you archana ????
Very nice way of explanation
thank you.
Hi , your recipe is yummy.. My chikki has been just like jaggery itself.. where did I go wrong.. ? Did I cook it too much?
priyanka, the jaggery has been cooked too much and thus it has become crumbly. whenever sugar or jaggery gets overcooked they become powdery and crumbly.
Thank you so much for the recipe. I followed the recipe exactly as explained.
I put the mixture on a glass cutting board, and the Chikki pieces would not come off of the board. I had greased the glass board well.
Can you please help?
Thanks.
i guess spreading chikki mixture on a glass board will make it stick to it. best is to use a metal pan (steel or aluminium) or a butter paper, aluminium foil or parchment paper. i don’t know how you will remove the chikki pieces now. try to use a wooden spatula and remove the chikki pieces so that the glass surface is not scratched. let the chikki pieces cool completely before you remove them.
I live in an area where jaggery is difficult to find. Can I use regular white sugar, or brown sugar instead? This looks so good; I’d like to make it for a dear friend.
yes you can use white sugar or brown sugar easily. just cook it till the syrup reaches a hard ball stage. you can also use a candy thermometer for checking the hard ball stage.
Thank you for explaining so well. My chikki came out really fantastic.
thats nice to know saloni and thanks for sharing.
Hi Dassana thanks for the recipe.. i tried the chikki but it came out very sticky can u plz tell me where did i go wrong.. did i cook the syrup less? Thanks in advance
poonam, the syrup has cooked less. thats why the stickiness. just add some water in the chikki and melt again. then continue to cook till the right consistency.
Dear Dassana,
Thank you for posting in such detail with pics. I tried it out and it came out just great. My colleagues still don’t believe i made it and suspect it to be purchased ????????. Your tip to check the brittleness of the jaggery caramel was spot on. Thank you very much. Keep posting !!
Regards from a new fan,
Ramesh
thanks a lot ramesh. nice to read your comment. do try some more recipes. happy cooking.
Yes….did it successfully at the 1st attempt all credit to your wonderfully explained pictures. Only issue was chikki made from 1 cup peanuts got over so soon
thats nice to know pallavi and thanks for sharing. agree with 1 cup peanuts, the chikkis get over soon. even in my home, they have got over ?
good & excellent
looking very nice..
Dear dassana amit,
Thanks for the recipe .Peanut chikki’s are my favourite!☺️ . I have one recipe request with you.Can you please share the recipe of “broccoli pulao” .I wish to try your style of making this pulao.Its mine and my husband’s favourite veggie.
thanks yashwin. i have taken a note of broccoli pulao recipe request and will try to add.
nice receipe