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# Crushed Peanut Chikki Recipe

<img src="https://mintcdn.com/cookbook/-WXmAyMlYj2Is4ej/images/heroes/crushed-peanut-chikki-recipe.webp?fit=max&auto=format&n=-WXmAyMlYj2Is4ej&q=85&s=cda53b16ad135bffc1e74442d170339a" alt="Crushed Peanut Chikki Recipe" className="rounded-xl" width="900" height="601" data-path="images/heroes/crushed-peanut-chikki-recipe.webp" />

## Step-by-step

<Steps>
  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-3.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    keep roasting on low flame until the peanuts turn crunchy.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-4.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    once the peanuts start to separate its skin, turn off the flame and cool completely.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-6.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-8.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-9.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add in 1 tsp ghee, 2 tbsp water and stir till the jaggery melts keeping flame on low.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-10.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir well till the jaggery melts.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-11.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    boil the jaggery syrup on low flame for 5 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-12.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    boil till the syrup turns glossy and thickens.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-13.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-14.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    turn the flame to low and add crushed peanuts.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-15.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir well making sure jaggery syrup is well combined.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-16.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer the mixture over butter paper. you can alternatively use a chopping board greased with ghee.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-17.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover with another butter paper and roll to slightly thick thickness.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-18.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    allow to cool for a minute, and when it is still warm cut it into pieces.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-19.jpeg" alt="" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, serve **crushed** **peanut chikki** once cooled completely, or store in an airtight container and enjoy up to a month.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2021/07/crushed-peanut-chikki-recipe-crush-chikki-crushed-shengdana-chikki-1-2048x1365.jpeg" alt="crush chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/WL2LlBrbaAI" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## 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.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/crushed-peanut-chikki-recipe/](https://hebbarskitchen.com/crushed-peanut-chikki-recipe/)
</Note>