This peanut chikki, also known as peanut gajak, is a classic Indian sweet made with just two main ingredients — peanuts and jaggery. It's crunchy, nutty, and naturally satisfying, making it a favorite during winter months and festivals like Lohri and Makar Sankranti.
If you have avoided making Gajak at home because you are afraid it will turn out sticky or chewy, this post is for you. I am sharing my fail-proof method for getting that perfect "store-bought snap" with just two healthy ingredients. No glucose syrup, no refined sugar—just pure, wholesome energy.
Try my other Dessert/ Pudding recipes. I bet you're gonna love these Peanut Cookies made from 5-7 ingredients. Also try Saudana Khichdi, a staple breakfast recipe. You won't be disappointed with Thai Noodle Salad made from fresh peanut Sauce.
Jump to:
Watch the Video
If you prefer seeing the process, watch the full step-by-step video below, where I show how to roast peanuts, cook jaggery, and shape peanut chikki easily at home.
Why You'll Love This Peanut Chikki
- Easy to make at home with a little patience
- Made with simple, pantry ingredients
- Naturally gluten-free
- No flour, no preservatives
- Great as a snack or sweet treat
Chikki vs. Gajak: What's the Difference?
While the terms are often used interchangeably, there is a slight difference in texture. Chikki is typically hard, glossy, and brittle (like a brittle candy), while traditional Gajak (like the famous Morena Gajak) has a layered, crumbly texture. This recipe gives you the classic, glossy, crunchy Chikki style, made easier to make at home, and perfect for a quick energy boost.
Ingredients You'll Need
- Jaggery (Gur): Use good-quality organic jaggery. Avoid using "chikki jaggery" (which is sticky) if you want a cleaner taste; regular jaggery works fine if cooked to the right stage!
- Peanuts (Mungfali): Use unsalted, raw peanuts. Roasting them fresh is key to the flavor.
- FLAVORING: Flavoring is usually not needed, but it can be used as an add-on. You can use fennel seeds, powder, rose water, chopped pistachios, etc.
How to Make Peanut Chikki
- Step 1 - Roast Peanuts: Roast the peanuts at medium-low heat until the raw smell disappears. Or you can also roast them in the air fryer at 350°F for 5 minutes.
2. Step 2 - Peel Peanuts: Let the peanuts cool, then peel off the skin.
3. Step 3 - Add Jaggery: Add Jaggery in the same pan with ghee or water.
4. Step 4 - Melt Jaggery: Heat over medium-low until it reaches a syrupy consistency. You can do a water test to check if the jaggery reached the right consistency.
5. Step 5 - Mix Peanuts & Jaggery: Transfer the peeled peanuts to the jaggery. Combine jaggery and peanuts until well combined. Make sure to work quickly, as jaggery gets hard really fast.
6. Step 6 - Place on Parchment Paper: Place the mix on the parchment paper so that it doesn't stick.
7. Step 7 - Roll the Chikki: Cover it with another sheet of parchment paper and roll it thin with a rolling pin. You can also grease the rolling pin with oil, then roll the chikki thin to prevent sticking, if you don't want to use another sheet of parchment paper.
8. Step 8 - Garnish & Cut: Once rolled, garnish with fennel seed powder and chopped pistachios. Press them gently so that the garnish sticks to the chikki. Then cut into bite-sized pieces while it is warm.
Expert Tips
- Roast the peanuts thoroughly so the raw smell disappears and the skin peels off easily. The crisper the peanuts are, the gajak will turn crisper.
- Grate the jaggery really well before using it in the recipe. Use organic & fresh jaggery.
- Keep stirring the jaggery continuously when melting it.
- Work quickly once peanuts are added.
- Grease your rolling pin and work surface well to prevent sticking, or use parchment paper.
The Secret to the Perfect Crunch
The most common mistake people make with Peanut Chikki is undercooking the jaggery. You need to reach the "Hard Crack Stage".
- The Water Test: Drop a bit of hot syrup into a bowl of cold water.
- Chewy/Stretchy? Not ready.
- Snaps like glass? Ready!
Healthy Portion Size (Important)
Peanut chikki is made with natural ingredients, but it’s still calorie-dense.
Recommended portion size:
- 1 small piece (about 1–2 inches)
Enjoy it:
- As a mid-day snack
- After meals as a sweet bite
- With tea or coffee
Moderation is key, especially if you're mindful of sugar intake.
Storage Tips
- Store peanut chikki in an airtight container
- Keep at room temperature in a cool, dry place
- Stays fresh for 2–3 weeks
- Avoid refrigeration, as moisture can make it sticky.
When to Make Peanut Chikki
Peanut chikki is traditionally made in winter when jaggery sets better, but it can be prepared year-round with proper temperature control.
It’s especially popular during:
- Homemade edible gifting
- Lohri
- Makar Sankranti
- Family gatherings
FAQs
Peanut chikki can turn soft if the jaggery syrup is undercooked or if moisture enters during storage. Always cook jaggery to the right stage and store chikki in an airtight container.
How long does homemade peanut chikki last?
Peanut chikki contains peanuts, which provide protein and healthy fats, and jaggery, which offers minerals. It’s best enjoyed in moderation due to its sugar content.
Peanut Chikki (Peanut Gajak with Jaggery)
Ingredients
- 1 cup Peanuts raw/ roasted
- 1 cup Jaggery grated
- 1 teaspoon Ghee
- 1 tablespoon Pistachios chopped
- 1 teaspoon Fennel Seeds Powder
Equipment
Method
- Roast Peanuts: Dry-roast peanuts over medium heat until fragrant and lightly browned. Cool slightly and rub to remove skins. Roughly crush or keep whole as preferred.1 cup Peanuts raw/ roasted
- Prepare the jaggery syrup: Add jaggery and ghee to a pan. Heat on low until the jaggery melts completely.1 cup Jaggery grated, 1 teaspoon Ghee
- Cook to hard crack stage: Keep stirring the jaggery syrup in the pan, and cook until it reaches the hard crack stage (add a drop of jaggery to cold water; if it hardens like a crystal right away, that means jaggery is ready; if it doesn't harden but stretches, then cook for 2 more minutes).
- Combine Jaggery: Combine jaggery with roasted peanuts until well combined.
- Place on Parchment Paper: Place the mix on the parchment paper so that it doesn't stick.
- Roll the Chikki: Cover it with another sheet of parchment paper and roll it thin with a rolling pin. You can also grease the rolling pin with oil, then roll the chikki thin to prevent sticking, if you don't want to use another sheet of parchment paper.
- Garnish the roll chikki with chopped pistachios and fennel seeds. powder, while it is still hot.1 tablespoon Pistachios chopped, 1 teaspoon Fennel Seeds Powder
- Cut the Squares: Use a knife or pizza cutter to cut the rolled chikki into squares.
Nutrition
Notes
- Work quickly once peanuts are added, as jaggery hardens fast.
- Always test jaggery syrup before mixing to avoid soft chikki.
- Store in an airtight container at room temperature.
- Add sesame seeds for extra crunch
- Use almonds or cashews along with peanuts
- Add a pinch of dry ginger powder for warmth
Gurpreet says
Perfect Recipe for Lohri ! It's very easy to make. Thank you !