You know those moments when you just crave something sweet and nutty without a ton of fuss? Well, I’ve got the perfect treat for you: a delicious batch of homemade peanut chikki that’s as satisfying to make as it is to munch on!

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I adore preparing Peanut Chikki, which is a classic sweet dish from India. I use the most wholesome ingredients in my recipe, like raw peanuts and jaggery, which I source from a small farm in India.

(Jaggery is unrefined cane sugar.) Peanuts and jaggery are the two primary components of the Peanut Chikki my husband loves. They are, without question, his two most favorite foods.

Peanut Chikki Peanut Brittle With Jaggery Recipe Ingredients

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Raw Peanuts: High in protein and healthy fats; rich in energy.
Jaggery: Natural sweetener; provides iron and antioxidants.
Ghee: Adds richness; contains healthy fats and promotes digestion.
Cardamom Powder (optional): Adds aromatic flavor; aids digestion.
Water: Essential for dissolving jaggery to form syrup.

Peanut Chikki Peanut Brittle With Jaggery Recipe Ingredient Quantities

1 cup raw peanuts

3/4 cup jaggery

1 tablespoon ghee

1/4 teaspoon cardamom powder (optional)

1/4 cup water

How to Make this Peanut Chikki Peanut Brittle With Jaggery Recipe

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1. The unroasted peanuts are heated in a pan until they are a golden brown color. When they reach that color, you take them off the heat and let them cool down again. By that time, they should have a nutty aroma about them. Uh, once they’re cooled, you take them and rub the skins off. Peanuts don’t come with a full skin like pistachios, but they do have a little thin nick of skin that just makes a nutty flavor even nuttier.

2. Prepare a flat surface or plate for spreading the hot mixture by greasing it with ghee.

3. In a pan with a heavy bottom, combine the jaggery and water. Heat the mixture over medium heat until the jaggery is fully melted.

4. Keep cooking the jaggery syrup until it reaches the point where it forms a hard ball. To test this, drop a small amount of syrup into a bowl of cold water. It should form a hard ball.

5. Reduce the heat and promptly add the roasted peanuts to the jaggery syrup, stirring all the while to coat the peanuts evenly and keep them from clumping.

6. Mix in cardamom powder now if you are using it.

7. Pour the hot mixture onto the prepared surface and spread it out to your desired thickness using a rolling pin or the back of a spoon. The key is to keep the mixture hot!

8. While the combination is still warm, employ a knife to delineate lines for the pieces of preferred size, but do not slice all the way through.

9. Let the chikki cool down fully, at which point it will harden and turn brittle.

10. After it is cooled, break the chikki along the etched lines and keep it in a container that is airtight. Relish this delightful tidbit!

Peanut Chikki Peanut Brittle With Jaggery Recipe Equipment Needed

1. Heavy-bottomed pan
2. Mixing spoon
3. Plate or flat surface
4. Bowl (for cold water test)
5. Rolling pin or back of a spoon
6. Knife
7. Airtight container

FAQ

Can I use roasted peanuts instead of raw?Peanuts can be used, but they should be roasted. If you are going to use roasted peanuts, you must reduce the cooking time since they are essentially pre-cooked.

What is jaggery, and where can I find it?Jaggery is a time-honored, unrefined sweetener made from the juice of sugarcane or the sap of palm trees. It is a common item in Indian grocery stores.

Is there a substitute for jaggery?You can use brown sugar or palm sugar, but they may impart slightly different flavors from the traditional recipe.

Can I make this recipe vegan?Yes, to make the recipe vegan, substitute the ghee for coconut oil.

How long does the peanut chikki last?In an airtight container, it can last up to two weeks.

How can I avoid sticky chikki?Make sure that the jaggery syrup reaches the hard crack stage (about 300°F or 150°C) to obtain the perfect crunchy texture.

Is cardamom necessary in the recipe?Cardamom is not a must, but it certainly adds a delightful scent and taste to the chikki.

Peanut Chikki Peanut Brittle With Jaggery Recipe Substitutions and Variations

Uncooked peanuts: Substitute with cooked peanuts for a slightly different flavor and texture.
Substitutes for jaggery include brown sugar or palm sugar, but these will give a slightly different taste.
Ghee: Replace it with either coconut oil or unsalted butter for a richness of a different kind.
Cardamom powder: Substitute with a pinch of cinnamon or nutmeg for a different scent.
H2O: Not really a direct substitute, but if for some reason you’re low on H2O, you might get by with a bit less and still have the consistency you want.

Pro Tips

1. Roasting Technique: For even roasting and a consistent golden brown color, continuously stir the peanuts while they are heating. This ensures that all the peanuts are evenly roasted and prevents burning.

2. Jaggery Syrup Consistency: To achieve the perfect jaggery syrup consistency, consistently monitor the temperature and test frequently with the cold water method. The right hardness is crucial to achieving crisp chikki.

3. Using Ghee Effectively: Use ghee liberally to grease the surface where you’ll spread the hot mixture. This prevents sticking and makes it easier to handle the mixture while shaping it to the desired thickness.

4. Timing is Key: Move quickly when transferring the peanut-jaggery mixture onto the greased surface. Once the peanuts are added to the syrup, speed is essential to ensure everything spreads before it starts to harden.

5. Storage Tips: Store the chikki in an airtight container to maintain its crispness and prevent it from becoming soggy due to moisture. If possible, place parchment paper between layers to keep them from sticking together.

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Peanut Chikki Peanut Brittle With Jaggery Recipe

My favorite Peanut Chikki Peanut Brittle With Jaggery Recipe

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Equipment Needed:

1. Heavy-bottomed pan
2. Mixing spoon
3. Plate or flat surface
4. Bowl (for cold water test)
5. Rolling pin or back of a spoon
6. Knife
7. Airtight container

Ingredients:

1 cup raw peanuts

3/4 cup jaggery

1 tablespoon ghee

1/4 teaspoon cardamom powder (optional)

1/4 cup water

Instructions:

1. The unroasted peanuts are heated in a pan until they are a golden brown color. When they reach that color, you take them off the heat and let them cool down again. By that time, they should have a nutty aroma about them. Uh, once they’re cooled, you take them and rub the skins off. Peanuts don’t come with a full skin like pistachios, but they do have a little thin nick of skin that just makes a nutty flavor even nuttier.

2. Prepare a flat surface or plate for spreading the hot mixture by greasing it with ghee.

3. In a pan with a heavy bottom, combine the jaggery and water. Heat the mixture over medium heat until the jaggery is fully melted.

4. Keep cooking the jaggery syrup until it reaches the point where it forms a hard ball. To test this, drop a small amount of syrup into a bowl of cold water. It should form a hard ball.

5. Reduce the heat and promptly add the roasted peanuts to the jaggery syrup, stirring all the while to coat the peanuts evenly and keep them from clumping.

6. Mix in cardamom powder now if you are using it.

7. Pour the hot mixture onto the prepared surface and spread it out to your desired thickness using a rolling pin or the back of a spoon. The key is to keep the mixture hot!

8. While the combination is still warm, employ a knife to delineate lines for the pieces of preferred size, but do not slice all the way through.

9. Let the chikki cool down fully, at which point it will harden and turn brittle.

10. After it is cooled, break the chikki along the etched lines and keep it in a container that is airtight. Relish this delightful tidbit!