Pan-Indian · Sweet
Peanut Chikki
Peanut brittle · Groundnut chikki · मूंगफली की चिक्की
Peanut chikki is a crisp brittle made by folding roasted, skinned peanuts into concentrated jaggery syrup. Roll the hot mixture into a thin slab and score it while warm, then let it cool until it snaps. A cold-water syrup test helps distinguish crisp chikki from a chewy peanut sweet.
- vegetarian
Ingredients
- 200 g (about 1 1/3 cups)Raw groundnuts Organic MandyaMeasures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml.
- 200 g (about 1 cup packed)Jaggery square, finely chopped Organic MandyaChoose firm, clean jaggery suitable for making syrup.
- 30 ml (2 tbsp)Water for syrup
- 120 ml (1/2 cup)Cold water for testing syrupDiscard after the syrup tests.
- 5 g (1 tsp)A2 ghee Organic MandyaFor greasing the board, rolling pin and knife.
Method
Prepare the work surface
Grease a clean heatproof board, rolling pin and sturdy knife lightly with the 5 g ghee. Set the bowl of cold testing water nearby, away from the burner.
⏱ 2 minRoast the peanuts
Dry-roast the groundnuts in a heavy pan over medium-low heat for 10-12 minutes, stirring often. Stop when their centres taste roasted, the skins loosen and the nuts have a few golden spots rather than dark patches.
⏱ 11 minSkin and split
Cool the nuts for 10 minutes, rub off the skins and separate them from the kernels. Split most kernels into halves and keep them ready in a dry bowl; do not grind them to a powder.
⏱ 10 minBoil the jaggery syrup
Heat the chopped jaggery with 30 ml syrup water over low heat until dissolved, then boil over medium-low heat for about 8-12 minutes, stirring to prevent scorching. Look for thick, slower bubbles as the water evaporates.
⏱ 10 minCheck the brittle stage
Drop a little syrup into the cold water. Let it cool before touching it: it must form a hard piece that snaps cleanly rather than bending or stretching. If using a thermometer, look for about 149-154°C; give the cooled snap test priority over colour.
⏱ 1 minCoat the peanuts
Turn the heat to its lowest setting, add the roasted peanuts and fold quickly for 30-45 seconds until coated. Take the pan off the heat as soon as no loose syrup remains; prolonged heating can scorch the jaggery.
⏱ 45 secRoll and score
Tip the mixture onto the greased board and roll carefully to a 5-6 mm thickness within 1-2 minutes. Keep bare hands away from the hot brittle. While still warm and slightly yielding, score it firmly into 16 squares with the greased knife.
⏱ 3 minCool until crisp
Leave the slab undisturbed for 30 minutes until completely cool and firm. Break along the scored lines and check that a piece snaps before packing it.
⏱ 30 min
Shop the ingredients
Tips
- Use split rather than powdered peanuts to keep the slab thin without making it sandy.
- Begin the cold-water tests as the syrup thickens; jaggery colour alone does not indicate its stage.
- Roll immediately after mixing, then score while warm so the slab breaks into even squares.
- Keep the testing water away from the hot pan and never taste boiling syrup directly.
Serving
Serve small squares as a festival sweet or with an afternoon drink. Let the brittle cool fully before serving.
Storage
Store completely cooled chikki in a dry airtight container for up to 2 weeks at cool room temperature. In humid weather, pack small portions separately and open only what you need.
Variations
- For a dairy-free version, grease the equipment with 5 ml groundnut oil instead of ghee.
- For sesame-peanut chikki, replace 25 g peanuts with 25 g white sesame seeds, dry-roast the sesame separately for 2-3 minutes and add it with the peanuts.
Nutrition per serving
| Energy | 243 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 28.5 g |
| Fat | 13.0 g |
| Fibre | 2.1 g |
Approximate, calculated from ingredients and divided by 8 servings of 2 squares. Includes all 5 g greasing ghee; discarding peanut skins changes the estimate slightly.
Questions people ask
Why is my chikki chewy instead of crisp?
The jaggery syrup probably stopped short of the hard, snappable stage. Test a cooled drop in cold water before adding the nuts; it must break cleanly instead of bending. Moist peanuts or packing the chikki before it is completely cool can also soften the finished brittle.
How can I test jaggery syrup without a thermometer?
Drop a little bubbling syrup into a bowl of cold water and wait until it cools. Lift out the piece and try to break it. It should snap with a firm crack; if it flattens, stretches or bends, continue cooking briefly and repeat the test.
Why does the mixture crumble when I roll it?
The syrup may have cooked too far, or the mixture may have cooled before rolling. Have the greased board ready before starting and fold the nuts in quickly. Use the stated peanut-to-jaggery quantity; too many nuts leave insufficient syrup to bind a thin, coherent slab.
When should I cut the chikki into squares?
Score the rolled slab while it is warm and firming but still slightly yielding, usually within a few minutes of rolling. Grease the knife lightly and press down carefully. Once the slab is fully cold, break it along those lines rather than trying to saw through hard brittle.
How do I keep chikki crisp in humid weather?
Let the brittle cool completely, then seal it promptly in a dry airtight container. Divide it into small portions so the whole batch is not exposed each time. Keep the container away from steam, and use the chikki within two weeks rather than leaving it uncovered.
Photo: Organic Mandya · © Organic Mandya
