Peanut Chikki or Peanut Patti is like Chocolate Barks but with Indian flavors. It is made with peanuts, jaggery, and some flavoring. The flavoring is optional, though. This is a sweet treat that is enjoyed during winters in India, especially in Uttar Pradesh, Punjab, and Haryana.
Being born in a Punjabi family and living in Delhi, these were always our winter delights. While growing up, I used to enjoy these peanut chikkis a lot. It is still my favorite. There are many varieties of chikkis available like dry fruit chikki, sesame seeds chikki, etc. But Peanut Chikki is by far the best one.
As Lohri is just around the corner, so I thought to make these homemade sweet treats to elevate the festivities. Gur and gajaks are some of the main things that are served during this Punjabi festival.
PEANUT CHIKKI INGREDIENTS
- JAGGERY: This is one of the main ingredients for the recipe. You can either use jaggery powder or whole jaggery. When using the whole jaggery, try to grate it finely. Otherwise, when you melt jaggery, it may burn.
- PEANUTS: Next main ingredient is peanuts. You can use roasted peanuts or raw. When using raw peanuts, first remove the skin. And roast the peanuts in the oven or on the stove.
- FLAVORING: Flavoring is usually not needed but does work as an add-on. You can use fennel seeds, powder, rose water, chopped pistachios, etc.
TIPS TO REMEMBER
- Powdered jaggery works best for the recipe. If you don't have powdered jaggery then try to grate the jaggery finely before using it.
- Try to melt jaggery at low heat. If you cook it at high, jaggery might burn and will not taste good. Or you can also use a double boiler.
- If using raw peanuts, then first remove the skin. Then roast the peanuts at medium heat until the raw smell of peanuts disappears.
- You can use whole peanuts but I like adding roughly chopped ones.
- Keep stirring jaggery continuously when melting it.
- You can either layer the peanuts first and pour melted jaggery on it. Or you can mix peanuts with jaggery & transfer that into a baking tray to cool down.
HOW TO MAKE PEANUT CHIKKI/ PEANUT BRITTLE
- ROAST PEANUTS: Peel the peanuts' skin off and transfer the peanuts to the skillet. Roast them at medium-low heat until the raw smell disappears. Or you can also roast them in an oven at 350 degrees for 5-10 minutes.
- MELT JAGGERY: Melt jaggery & ghee in a pan at low heat by stirring continuously. You can also use a double boiler to melt the jaggery.
- MIX PEANUTS: Once the jaggery is melted, mix peanuts with it along with some rose water.
- LAYER: Layer peanut & jaggery in a baking tray of ¼ inch thickness. Sprinkle some chopped pistachios & fennel seed powder.
- SHAPE THEM: Once the mixture is cooled down and is stiff, cut the chikki into small pieces using a knife.
COMMONLY ASKED QUESTIONS
Is Peanut Chikki Healthy?
Peanut Chikki is not considered a healthy snack as it is made with Jaggery. Though when consumed in a smaller quantity then it will not be that bad. If looking for a healthier substitute then I'll recommend eating roasted peanuts. Peanuts are rich in fiber and protein. They also keep you full for a longer time.
Can we eat Peanut Chikki in fast?
You can eat any nuts when fasting, like cashews, almonds, raisins, peanuts, etc. And as Peanut Chikki is made with peanuts & jaggery, it's safe to say that you can eat them when fasting during Navratri.
How to make Peanut Chikki with sugar?
Follow the same recipe but substitute sugar in place of jaggery. You won't get the same color when using sugar but they still taste good. If you want a brown color, you can use brown sugar.
Peanut Chikki/ Peanut Brittles
Equipment
Ingredients
- 1 cup Peanuts raw/ roasted
- ¾ cup Jaggery grated
- ½ tablespoon Ghee
- 1 tablespoon Rose Water
- 2 tablespoon Pistachios chopped
- ½ tablespoon Fennel Seeds Powder
Instructions
- Remove the peanut skin and transfer the peanuts to a skillet. At medium-low heat, cook peanuts for 5-10 minutes until the peanuts are roasted & their raw smell disappears. Or you can roast them in an oven at 350°F for 5-8 minutes. You can also air-fry for 5-8 minutes at 350°F.
- Transfer grated jaggery in a skillet at medium-low heat. Keep stirring jaggery & ghee until it melts. Once the jaggery is melted, keep stirring it continuously until the color turns brown & the jaggery starts to turn a little hard. Once the jaggery is melted, add rose water & mix the ingredients until they are combined.
- Mix roasted peanuts with jaggery & stir till the peanuts are coated with jaggery. Line the parchment paper in a baking tray. Transfer the mixture to parchment paper and place another parchment paper on top. Flatten the mixture using hands or rolling pin until ¼ -inch thickness.
- Sprinkle some fennel seeds & pistachios on the top layer and let it rest for few minutes.
- Once cooled down, the chikkis will be hard. Cut the chikkis in square or in desired shapes using a knife.
- Once the chikkis completely cool down, transfer them in air-tight container. You can store them for up to 1 month.
Notes
- Powdered jaggery works best for the recipe. If you don't have powdered jaggery then try to grate the jaggery finely.
- Try to melt jaggery at low heat. If you cook it at high, jaggery might burn and will not taste that good. You can also use a double boiler.
- If using raw peanuts then first remove the skin. Then roast them at medium heat until the raw smell of peanuts disappears.
- You can use whole peanuts, but I like adding roughly chopped ones.
- Keep stirring jaggery continuously when it is melting.
- You can either layer the peanuts first and pour melted jaggery on it. Or you can mix peanuts with jaggery & transfer that into a baking tray to cool it down.
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