Peanut Chikki Recipe | Makar Sankranthi Recipe | Peanut Brittle


Learn to make Peanut chikki or Peanut brittle with step by step photos, which will be ready under 30 minutes. This healthy, refined sugar free and nutty bars are easy to make with few tips and tricks, you should follow while making it to get the perfect chikki.

Peanut Chikki Recipe | Makar Sankranthi Recipe | Peanut Brittle

Peanut Chikki also known as Peanut brittle or Kadalai Mittai is prerpared with only two ingredients ; jaggery and peanuts. This is a nutritious energy bar which can be snacked on any time guilt free. 

Tips & Tricks for making Peanut chikki:

1. Make sure the jaggery you are using is free from any grit particles. If its a good quality jaggery, you can blindly follow the below recipe steps. Otherwise, you can add 1/2 cup of water instead of 1/4 cup. Melt the jaggery completely, sieve it (to get rid of the grit particles) and again reheat and continue to follow the recipe steps.

2. If the syrup droplets are chewy, you will end up getting a chewy chikki and not brittle. If in case your end product peanut chikki turns out to be chewy and not firm. Put it back into a hot pan we used to make. Reheat it on a medium to high flame. The syrup will melt. Check the consistency of the syrup till breakable and turn off the flame. Follow the remaining recipe steps.

Peanut Chikki Recipe | Peanut Brittle

Prep Time : 5 minutes
Cooking Time : 15 minutes
To make : 16 squares

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml


1+1/4 cup sticky jaggery (chikki gur)

1/4 cup water

1 cup peanut

8” * 8” mould or thali or tray , greased

How to make Peanut chikki or Peanut Brittle with step by step photos:

1. In a flat pan, dry roast the peanuts. Keep mixing and roasting till you hear a crackle sounds and the peanuts break apart as shown in the below picture.


2. Transfer it to a kitchen towel. Hold all the ends together and start hitting on the kitchen counter for few seconds. This step will help seperate the skin from the peanut and break it open.


3. Sieve the peanuts on a well spaced wire gaze or you can blow off the skin. You will be left only with the roasted peanuts on the plate. If there are any left undone, you can do it with hands by pressing it. Keep it aside.

4. Heat the same pan on high flame. Add jaggery and water. Allow the jaggery to melt completely. Then it will start forming foams. Keep the flame on medium heat.

5. Stir it often till it thickens. This will take around 7-8 minutes. Lower the flame to the minimum and check the consistency by dropping the syrup in a bowl of cold water. It should form a ball.  Stretch out the ball, if its chewy. Continue cooking for another 2-3 minutes on low flame (otherwise the syrup will burn). Check the consistency again, now you should be able to break the syrup droplets. Switch off the flame.

6. Immediately add the roasted peanuts and mix well.


6. Transfer it to the greased tray and spread it out evenly. Alow it to cool completely. 

7. Once cooled, you can cut it in squares using a sharp knife or a pizza cutter. Or simply break it unevenly as shown in the below picture. Store it in an airtight container. 

                                              Peanut Chikki Recipe | Makar Sankranthi Recipe | Peanut Brittle

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!

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