Peanut Chikki is perhaps the most beloved food item during winters. This extremely popular sweet delight is something which is famous all across the rural and urban South Asia including India, Bangladesh, Pakistan, and Nepal. Chikkis come in a wide variety of exotic flavours with different additions like puffed rice, coconut, and Bengal gram, but Peanut Chikki is the most basic and delicious type of chikki that you will get anywhere. It is such an easy-to-make dessert cum snack recipe, which can simply act as a substitute for store-bought chocolates and candies. It can be enjoyed during festivals like Navratri and other celebratory occasions or simply eaten at home with your family. Made with jaggery, peanuts, and green cardamoms, this peanut chikki recipe is sure to please the kids and adults alike! You can easily make this chikki at home with the following easy steps. All you need is to make a nice jaggery syrup that’s a little sticky so that the peanuts can be coated easily with it. Once the peanuts are coated in jaggery syrup, the mixture is put inside the mould or you can simply take a tray and spread the mixture in it. You can make the chikki in any shape or size. Eating this chikki is super-healthy and will provide you a little warmth in the winters! You will be surprised to know that peanuts have low carbohydrate and rich in protein. So, if you are vegan and have difficulty finding vegan sources for protein, then peanuts are an excellent source for it! So, do not wait and try this simple recipe for peanut chikki that you can easily make in your kitchen and impress your loved ones.
Ingredients of Peanut Chikki
How to make Peanut Chikki
In case you are using unroasted peanuts, put a thick-bottomed pan on medium flame. Add peanuts in this pan for roasting. Stir and roast the peanuts on low flame for around 5 minutes or till they become crunchy.
Put peanuts on a plate and let them cool down. Once they get cooled, rub peanuts between your fingers to remove the husks easily. Transfer husk-less peanuts to another plate.
Now, put a heavy-bottomed pan on medium flame, and add some water in it. Add jaggery to this pan and stir it with a spoon or spatula until jaggery gets entirely dissolved.
Let the jaggery syrup simmer on medium flame, while stirring it frequently. Keep on mixing till the small bubbles appear and it reaches the hard ball stage. Reduce the flame then.
Now, add the peanuts and cardamoms into the pan and remove it from flame. Let this mix cool down a little. Till then, grease a tray or plate with some oil. You can use til oil for more taste or you can use any oil for greasing.
Once the peanut and jaggery mix is cool enough that it can be handled, mould it into small balls or slabs and keep them on the greased plate or tray to cool down further and harden up.
You can now store them in an airtight container. They can be eaten for almost 2 weeks.