> ## Documentation Index
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> Use this file to discover all available pages before exploring further.

# Chikki Recipe

<img src="https://mintcdn.com/cookbook/3ibVYLw1sAxC2rvp/images/heroes/peanut-chikki-recipe-groundnut-chikki.webp?fit=max&auto=format&n=3ibVYLw1sAxC2rvp&q=85&s=60e2ed65b24afd2022a97eb45d8ca9a1" alt="Chikki Recipe" className="rounded-xl" width="900" height="676" data-path="images/heroes/peanut-chikki-recipe-groundnut-chikki.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |             |
  | -------------- | ----------- |
  | **Prep time**  | 10 min      |
  | **Cook time**  | 20 min      |
  | **Total time** | 30 min      |
  | **Serves**     | 20 servings |
</Accordion>

## Ingredients

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

## 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.

## Step-by-step

<Steps>
  <Step>
    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.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-3.jpeg" alt="chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Keep stirring continuously, so that peanuts get roasted uniformly and do not burn.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-4.jpeg" alt="chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

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

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-5.jpeg" alt="chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    peel off the skin and keep aside.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-6.jpeg" alt="chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    In a large kadai, take 1½ cup of jaggery. Use dark coloured jaggery as the colour of chikki depends on jaggery.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-7.jpeg" alt="peanut chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Add in 2 tbsp water and stir till the jaggery melts keeping flame on low.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-8.jpeg" alt="peanut chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Stir well till the jaggery melts. alternatively, use sugar, and caramelise the sugar without adding any water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-9.jpeg" alt="peanut chikki recipe" 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/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-10.jpeg" alt="peanut chikki recipe" 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/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-11.jpeg" alt="peanut chikki recipe" 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/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-12.jpeg" alt="peanut chikki recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Turn off the flame and add roasted peanuts.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-13.jpeg" alt="groundnut chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Stir well making sure jaggery syrup coats well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-14.jpeg" alt="groundnut chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Immediately pour the mixture onto a tray lined with butter paper or onto a steel plate greased with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe). Be quick else the mixture turns hard and will be difficult to set.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-15.jpeg" alt="shengdana chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Spread and pat with the help of a small cup to smoothen the top.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-16.jpeg" alt="shengdana chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Allow to cool for a minute, and when it’s still warm cut it into pieces.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-17.jpeg" alt="shengdana chikki" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    Lastly, serve **peanut chikki** once cooled completely, or store it in an airtight container and serve for a month.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/09/chikki-recipe-peanut-chikki-recipe-groundnut-chikki-or-shengdana-chikki-1-1920x1441.jpeg" alt="chikki recipe" 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/wIIv7QEF-_o" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## 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.

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