Peanut chikki
Preparation Time
10 minutes
Cooking Time
20 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 8
Key Ingredients
- Raw peanuts (groundnuts), with skin (1 cup)
About This Recipe
Groundnut chikki is tied to Lonavala, the hill town between Mumbai and Pune known for its chikki shops, and it is a Sankranti and Lohri sweet across Gujarat, Maharashtra, Punjab and the north. In Hindi the same slab often goes by moongfali patti or gur patti. Sesame is the other classic; the sesame version of the idea is the til ke laddu.
This chikki recipe is the plain kind, peanuts and jaggery, plus a teaspoon of ghee in the syrup, which keeps the finished chikki glossy and stops it sticking to the plate. It sets hard and glassy, snaps cleanly and does not stick to the teeth, which is the difference between jaggery cooked to the hard-crack stage and jaggery pulled off the flame early. The taste is toasted peanut against dark caramel, nothing else.
Jaggery powder melts quickly and evenly; grated block jaggery works the same with a minute more of stirring. Halved, skinned peanuts give the neat, flat slab of the shops; whole peanuts make a chunkier, rougher chikki. A pinch of cardamom or a spoon of white sesame can go in with the peanuts. Do not swap the jaggery for sugar here; the flavour and the set are both different, and sugar chikki is a separate sweet.
Ingredient List
Serving Size:
1x
2x
3x
Chikki
- Raw peanuts (groundnuts), with skin (1 cup) — 140 g
- Jaggery powder or grated block jaggery (about 1 cup) — 150 g
- Ghee, for the syrup — 1 tsp
- Water — 1 tbsp
Optional
- Cardamom Powder — 1/4 tsp
For rolling
- Ghee, for greasing the plate, rolling pin and knife — 1 tsp
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Serving Suggestions
Serve as a snack with tea or coffee, or after a meal in place of dessert; two squares make a serving. On Makar Sankranti and Lohri it goes on the plate with til ke laddu, revdi and popcorn. Pack squares in a tiffin box with a sheet of butter paper between the layers. Crushed chikki over vanilla ice cream or over thick curd with a spoon of jaggery is a quick winter dessert.
Tips for Cooking Peanut chikki
Everything rests on the syrup stage. Keep the flame low so the jaggery darkens without burning, and test often once it thickens: a few drops in cold water should turn brittle at once and snap when you bend them. Have the greased plate, rolling pin and knife ready before the peanuts go in, because the mix sets within a minute or two. Score while warm; cutting a cold slab only shatters it.
Chef’s Note
If you came looking for peanut jaggery benefits, here is what a serving holds. Per 100 g, raw peanuts give 23.65 g protein and 10.38 g fibre (IFCT 2017); jaggery is sugar with a little iron. Two squares of this chikki come to about 169 kcal, 4.5 g protein, 1.8 g fibre and 1.5 mg iron. Buy peanuts that are plump, even in size and smell clean; a musty smell means they are old.
Per serving (approx.): 169 kcal, protein 4.5 g, carbs 19 g, fat 8.2 g, fibre 1.8 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 20, 2026
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