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Chikki Recipe

Time and servings

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Ingredients

  • 2 cups peanut / groundnut
  • 1½ cup jaggery / gud / bella
  • 2 tbsp water

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Instructions

  1. firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.
  2. keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
  3. once the peanuts starts to separate its skin, turn off the flame and cool completely.
  4. peel off the skin and keep aside.
  5. in a large kadai, take 1½ cup of jaggery.
  6. add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
  7. stir well till the jaggery melts.
  8. boil the jaggery syrup on low flame for 5 minutes.
  9. boil till the syrup turns glossy and thickens.
  10. check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
  11. turn off the flame and add roasted peanuts.
  12. stir well making sure jaggery syrup coats well.
  13. immediately pour the mixture to a tray lined with butter paper.
  14. spread and pat with the help of a small cup to smoothen the top.
  15. allow to cool for a minute, and when its still warm cut into pieces.
  16. lastly, serve peanut chikki once cooled completely, or store in a airtight container and serve for a month.

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Step-by-step

1
Firstly, in a thick-bottomed pan dry roast 2 cups of peanuts on low flame. Alternatively, keep in the microwave till the peanuts are roasted well.chikki recipe
2
Keep stirring continuously, so that peanuts get roasted uniformly and do not burn.chikki recipe
3
Once the peanuts start to separate their skin, turn off the flame and cool completely.chikki recipe
4
peel off the skin and keep aside.chikki recipe
5
In a large kadai, take 1½ cup of jaggery. Use dark coloured jaggery as the colour of chikki depends on jaggery.peanut chikki recipe
6
Add in 2 tbsp water and stir till the jaggery melts keeping flame on low.peanut chikki recipe
7
Stir well till the jaggery melts. alternatively, use sugar, and caramelise the sugar without adding any water.peanut chikki recipe
8
Boil the jaggery syrup on low flame for 5 minutes.peanut chikki recipe
9
Boil till the syrup turns glossy and thickens.peanut chikki recipe
10
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.peanut chikki recipe
11
Turn off the flame and add roasted peanuts.groundnut chikki
12
Stir well making sure jaggery syrup coats well.groundnut chikki
13
Immediately pour the mixture onto a tray lined with butter paper or onto a steel plate greased with ghee. Be quick else the mixture turns hard and will be difficult to set.shengdana chikki
14
Spread and pat with the help of a small cup to smoothen the top.shengdana chikki
15
Allow to cool for a minute, and when it’s still warm cut it into pieces.shengdana chikki
16
Lastly, serve peanut chikki once cooled completely, or store it in an airtight container and serve for a month.chikki recipe

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Video

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Notes

  • Firstly, dry roast peanuts on low flame till the skin separates.
  • Also, instead of jaggery use sugar. However, chikki prepared with jaggery tastes great.
  • Additionally, add finely chopped dry fruits to make it more nutritious.
  • Finally, the peanut chikki texture completely depends on the jaggery syrup consistency and color.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/peanut-chikki-recipe-groundnut-chikki/