Peanut chikki are brittle bars of roasted peanuts with jaggery and are a popular street snack of India. Easy to make and perfect snack which keeps your body warm in winters.
Peanut Chikki/ Moongphali Patti/ Peanut Gazak
Peanut Chikki or also known as moongphali chikki/peanut gazak are generally brittle bars of roasted peanuts with jaggery and popular street sweet in India. Easy to make and perfect snack which keeps your body warm in winters.
Jaggery is normally a traditional unrefined form of whole cane sugar consumed in Asia and other Continents. Jaggery is very beneficial in terms of acting as a cleansing agent for the body, provide a good amount of minerals. When combined with peanuts which has also a high content of protein, this peanut chikki is a really healthy snack to grab.
Traditionally peanut chikki is very popular during the months of winters. People often make them at home for the winter harvest festivals of Lohri and Makar Sankranti.
Punjabi households would make or buy peanut gazak, rabri, roasted peanuts, and popcorns and would lit a bonfire to celebrate Lohri. People from the families and neighbors would collect around the bonfire, sing songs, and dance together while eating the snacks.
Ingredients Needed for Peanut Chikki
It litreally needs only two ingredients. Addition of ghee is optional, you can totally skip it if planning to make them vegan.
- Peanut: Red peanuts with skin or roasted peanuts without skin.
- Jaggery: Grated jaggery is used to make peanut chikki.
Why Make Peanut Chikki
✔Healthy and Tasty
✔Easy to make
✔Keeps body warm in winters
✔Go and grab snack
✔Kids friendly
How to make Peanut Chikki?
Step 1. Dry Roast the Peanuts-Heat a nonstick pan and add peanuts. Roast on low heat for 5-7 minutes on low flame. Cool and remove the skin and set aside.
Step 2. Make Jaggery Syrup- Into the same pan add ghee and jaggery and cook on low heat. Now cook it till the jaggery melts into a thick consistency. Check by adding a drop of melted jaggery in a bowl of water, once cooled the ball should make a crunch sound when you eat it.
Step 3. Make Chikki– Once the syrup is ready, add the roasted peanuts and mix well. Grease a plate or flat board and transfer the whole peanut jaggery mixture on it.
Press and roll with a greased rolling pin.Let it dry and cut into pieces according to your desired shape.
Pro Tips
- Make sure to roast the peanuts properly and remove the skin. If using already roasted peanuts then skip this step.
- Cool the peanuts before adding them to the jaggery syrup.
- The jaggery syrup consistency is very important. Make sure to add the peanuts only once the syrup is ready.
- If the syrup is not cooked properly the chikki won’t set.
- Be careful while transferring the chikki mixture onto the greased plate as it might burn your hands.
- Cut the chikki once they are slightly cooled.
Like Peanut Chikki, try these recipes…
- Murmura Chikki | Puffed Rice And Jaggery Bars
- Mixed Seeds Chikki
- Til ki Chikki | Sesame Seeds Brittle
- 5 EASY MAKAR SANKRANTI/PONGAL RECIPES
- Greek Sesame Honey Bars
Looking for more such yummy dessert recipes to get some ideas for your snacking? Do not miss my Bombay Karachi Halwa and Sweet Potato Halwa and the best ones’ Balushahi.
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Peanut Chikki/ How to make Peanut Gazak/Patti
Equipment
- Heavy Bottom Pan
Ingredients
- 1 cup peanuts
- 1 cup jaggery grated
- 1 teaspoon ghee optional
Instructions
- Heat a nonstick pan and add peanuts.
- Roast on low heat for5 minutes on low flame. Cool and remove the skin and set aside.
- Into the same pan add ghee and jaggery and cook on low heat.
- Now cook it till the jaggery melts into a thick consistency. Check by adding a drop of melted jaggery in a bowl of water, once cooled the ball should make a crunch sound when you eat it.
- Once the syrup is ready, add the roasted peanuts and mix well.
- Grease a plate or flat board and transfer the whole peanut jaggery mixture on it.
- Press and roll with a greased rolling pin.
- Let it dry and cut into pieces according to your desired shape.
Notes
- Make sure to roast the peanuts properly and remove the skin. If using already roasted peanuts then skip this step.
- Cool the peanuts before adding them to the jaggery syrup.
- The jaggery syrup consistency is very important. Make sure to add the peanuts only once the syrup is ready.
- If the syrup is not cooked properly the chikki won’t set.
- Be careful while transferring the chikki mixture onto the greased plate as it might burn your hands.
- Cut the chikki once they are slightly cooled.
Nutrition
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Best Regards,
Sapana Behl
Thank you for sharing the recipe