peanut chikki recipe, moongphali gur chikki recipe, groundnut chikki recipe
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4.72 from 14 votes

peanut chikki recipe

peanut chikki - winter special sweet of crisp peanut brittle made with just two main ingredients - peanut and jaggery.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: sweets
Cuisine: indian, maharashtrian
Servings: 3
Calories: 434kcal
Author: Dassana Amit


  • 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


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.


  • 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.


Calories: 434kcal | Carbohydrates: 37g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Sodium: 12mg | Potassium: 396mg | Fiber: 5g | Sugar: 28g | Calcium: 66mg | Iron: 2.3mg