Peanut Chikki Recipe | Peanut Brittle Recipe
This is a simple, nutty and crunchy recipe that gets ready with few ingredients. Peanut Chikki also referred to as Groundnut Chikki or Peanut Brittle, is a must-have during winters. The only tricky part of the recipe is to have the perfect consistency of jaggery (gur) syrup. For a perfect outcome, it is necessary to cook the jaggery syrup to the right stage. Once you get it right, rest of the process is simple.
Chikkis are very nutritious and you can enjoy them at any time when you want to eat something sweet. These can also be stored for a longer time.
Peanut Chikki is a healthy snack option prepared with peanuts and jaggery. We have mentioned in our recipe of sesame (til) chikki that the tricky part in any chikki recipe is cooking the jaggery syrup correctly. Same is the case here. Once you get the perfect consistency of the syrup, rest of the part is simple.
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Peanut Chikki Recipe (Peanut Brittle)
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Ingredients (1 cup = 240 ml)
- 1 cup peanuts
- ¼ cup + 1 tablespoon jaggery
- 1 teaspoon ghee/clarified butter + ghee for greasing
- Grease a flat surface or reverse side of a big plate and rolling pin (belan) with ghee and set aside.
- Heat a broad pan and dry roast the peanuts on low to medium heat, stirring continuously for about 5-6 minutes until golden brown. Make sure you stir continuously, otherwise peanuts will get burnt. Remove from pan and allow it to cool for 3-4 minutes. Rub between your palms to remove its skin. Lightly crush the peanuts.
- In a thick bottomed pan, heat ghee on a medium flame.
- Reduce the flame and add jaggery. Keep stirring continuously on a low flame till the mixture thickens and jaggery changes its colour. Turn off the heat.
- To check whether the syrup is ready put a small drop of jaggery in a bowl of cold water. If it turns into a solid drop, the syrup is ready. It should be crisp and easy to break. It should not be chewy or sticky. Otherwise, cook for a few more minutes and again check the consistency by the same method.
- Now add peanuts and mix till peanuts are properly coated with the jaggery syrup.
- Pour over the greased plate and spread evenly using a greased rolling pin.
- While it’s hot, cut it into square pieces with a knife.
- When it gets cooled, break it into pieces and store chikki in an air tight container