Go Back Email Link
–+ servings
Stacked peanut chikki squares made with jaggery and roasted peanuts.

Peanut Chikki (Peanut Gajak with Jaggery)

Gari
Peanut chikki is a classic Indian sweet made with roasted peanuts and jaggery. This crunchy, naturally vegan peanut brittle is especially popular in winter and during festivals like Makar Sankranti. Simple ingredients, no flour, and full of flavor.
Print Recipe Pin Recipe
Rate this Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine Indian
Servings 12 chikki
Calories 147 kcal

Equipment

Baking Tray
Sauce Pan

Ingredients
  

Instructions
 

  • 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
    Roasting raw peanuts in a pan for peanut gajak (chikki).
  • Prepare the jaggery syrup: Add jaggery and ghee to a pan. Heat on low until the jaggery melts completely.
    1 cup Jaggery, 1 teaspoon Ghee
    Grated jaggery i the pan to make syrup for peanut gajak.
  • 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).
    Melted jaggery syrup at the right stage for peanut chikki.
  • Combine Jaggery: Combine jaggery with roasted peanuts until well combined.
    Mixing roasted peanuts into jaggery syrup for peanut gajak.
  • Place on Parchment Paper: Place the mix on the parchment paper so that it doesn't stick.
    Spreading peanut jaggery mixture on parchment paper.
  • 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.
    Garnished gajak slab ready to cut.
  • Garnish the roll chikki with chopped pistachios and fennel seeds. powder, while it is still hot.
    1 tablespoon Pistachios, 1 teaspoon Fennel Seeds Powder
  • Cut the Squares: Use a knife or pizza cutter to cut the rolled chikki into squares.
    Cutting peanut gajak into squares while warm.
Nutrition Facts
Peanut Chikki (Peanut Gajak with Jaggery)
Amount per Serving
Calories
 
147
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
1
mg
0
%
Sodium
 
3
mg
0
%
Potassium
 
97
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
3
IU
0
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

TIPS
  • 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.
VARIATIONS
  • Add sesame seeds for extra crunch
  • Use almonds or cashews along with peanuts
  • Add a pinch of dry ginger powder for warmth
STORAGE
Store peanut chikki in an airtight container for up to 2–3 weeks at room temperature in a dry place.
Keyword chikki recipe, gluten free Indian sweet, groundnut chikki, healthy Indian snacks, Indian peanut brittle, jaggery peanut chikki, makar sankranti sweets, mungfali chikki, peanut chikki, peanut chikki recipe, peanut chikki with jaggery, peanut gajak, peanut gajak recipe, til gajak alternative, vegan Indian dessert, winter Indian sweets
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
QR Code linking back to recipe