Peanut Chikki

A crunchy Indian brittle where roasted peanuts are encased in dark, glossy jaggery caramel. The texture is firm and snappy, with a deep aroma of cooked sugar and toasted nuts.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 410
• Protein: 10 g
• Carbs: 39 g
• Fat: 23 g

Ingredients

• 166.7 g Peanut ( whole, blanched )
• 133.3 g jaggery ( grated or crushed )
• 0.7 tbsp ghee ( melted )
• 33.3 ml Mineral water

Instructions

1. Roasting the peanuts

   In a heavy-bottomed pan, dry roast the peanuts over medium heat. Stir constantly until the skins loosen and the nuts turn lightly golden. Set aside.

2. Cooking the jaggery

   Melt the jaggery with water over low heat. Once liquid, bring to a boil. The syrup should thicken and form dense bubbles. Aim for a deep amber color.

3. Hard ball test

   Drop a bit of syrup into a bowl of cold water. If it hardens instantly and snaps cleanly between your fingers, the caramel is ready. Add the ghee and stir vigorously.

4. Mixing and spreading

   Pour the peanuts into the caramel. Mix quickly to coat them thoroughly. Pour the mass onto an oiled surface or parchment paper. Roll out to 1 cm thickness.

Chef's tips

• The secret is in the jaggery cooking: if undercooked, the chikki will stick to your teeth.
• Score the squares with a knife while the mixture is still warm, otherwise it will break irregularly.

Storage

Store in an airtight container at room temperature, away from humidity to maintain the crunch.