Description
This classic peanut chikki recipe offers an irresistible homemade snack, transforming simple pantry staples into a delicious, family-friendly indulgence that’s quick to prepare. It features crisp, sweet peanuts bound together with jaggery and infused with warm chai spices.
Ingredients
- 2 cups raw, unsalted peanuts
- 1.5 cups jaggery, finely crushed (or granulated sugar)
- 0.25 cup water
- 1 tbsp vegetable ghee (or butter, olive oil)
- 0.5 tsp baking soda
- 1 tsp ground cardamom
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
Instructions
- Prepare Peanuts: If using raw peanuts, dry roast them in a heavy-bottomed pan over medium heat for 5-7 minutes until they smell fragrant and look lightly browned. Let cool slightly, then rub between your palms to easily remove the skins. Roughly chop 2 tablespoons for garnish, keeping the rest whole.
- Prep Work Surface: Generously grease a large baking sheet (about 12×8 inches) or a silicone mat with ghee or a neutral oil like coconut oil. Keep a greased rolling pin nearby and ready; working quickly is key.
- Make Jaggery Syrup: In a heavy-bottomed pan, combine 1.5 cups crushed jaggery (or sugar) with 0.25 cup water. Heat on medium-low, stirring occasionally, until the jaggery dissolves completely, taking about 3-5 minutes. The mixture will look clear.
- Cook to Hard Crack Stage: Increase heat to medium-high and continue cooking without stirring, until the syrup reaches the ‘hard crack’ stage (300-310 degrees F / 150-155 degrees C). To test, drop a small amount into cold water; it should immediately harden and snap cleanly. This usually takes 10-15 minutes; do not undercook.
- Add Peanuts and Spices: Once the syrup is ready, immediately remove from heat. Stir in the ghee, baking soda, ground cardamom, ground ginger, ground cinnamon, and ground cloves. Mix quickly until frothy. Then, add the roasted peanuts and stir vigorously until every peanut is evenly coated in the sweet, fragrant syrup. Work very fast.
- Spread and Flatten Chikki: Quickly pour the hot peanut mixture onto your prepared greased surface. Using a greased rolling pin, spread the mixture thinly and evenly, aiming for about 0.125-0.25 inch (3-5 mm) thickness. It sets incredibly fast, so spread it out within seconds.
- Score and Cool: While the chikki is still warm and pliable (within 2-3 minutes of spreading), use a sharp, greased knife to score it into desired bar or square shapes. Do not cut all the way through yet. Let it cool completely at room temperature for 30-45 minutes, or until fully hardened and crisp to the touch.
Notes
Choosing organic peanuts and unrefined jaggery can be a simple healthy upgrade. A tiny pinch of sea salt in the jaggery syrup can subtly enhance sweetness and balance the rich flavors. Store cooled chikki in an airtight container at room temperature.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop Confectionery
- Cuisine: Indian
Nutrition
- Serving Size: 1 square (approx 30 g)
- Calories: 230 calories
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg