BM # 10   Day 7

While it is dark and gloomy people just tend to eat more .We should try and eat foods that have condensed calories.Jaggery is warmth inducing and it is suggested that eating jaggery after a heavy meal helps in digestion.It contains the natural goodnessof minerals and vitamins present in sugarcane juice,still it is important to remember that gur is a form of sugar,it can cause a blood sugar spike and may not be appropriate for sugar patients. Peanuts  are packed with minerals and energy. A combination of gur and peanuts ,cooked together makes  a wonderful dessert after meals.During winters this chikki is a must in our family here is a recipe ,which is a speciality of my s.i.l.

250 gms………….. jaggery
500gms ……………salt free roasted  peanuts crushed coarsely
1tsp…………………. ghee
Heat a pan .
Add ghee.
Add jaggery.
Stir constantly on full flame till it melts and the color is golden.
Test check.
Add the peanuts .mix well.switch off gas.
Spread on a greased surface ,try to make it even with a spatula.
Using both hands make it into a round.
Roll till you reach the desired thickness,but this has to be done fast.flipping it inbetween rolling is important.
Using a pizza cutter, make pieces.
Store in an airtight container.











Test Check.* test check if the jaggery has been cooked to the right temperature take a bowl of water and put in a few drops of the roasted jaggery.
Wait for a few minutes.
Remove these pieces from water.
If they r hard n crunchy is done. else you need to cook a bit more.


Today is the last day of this marathon . Here is a  recap of what I have posted during this week.


Peanut Chikki

24 thoughts on “Peanut Chikki”

  1. looks like what is sold at Lonavala. Could u please tell me how you got such clean lines? Also by flipping do you mean turning it upside down?
    I never get the lines so clean hence the Q?

  2. As a kid I liked to make something similar using pine nuts: I would gather and crack the pine nuts myself and then make the croccante with my aunt. Your post made me go back in time many years. Thank you!

  3. Thanks everybody…n Archana when u remove the mix on the greased surface..just flip it once..n then roll a bit ..n then flip again…this way we ensure that it is not sticking on the surface..n regarding the clean lines…u cud use a pizza cutter..well I normally use a steel lid and just roll it from the edge..n there u r ..criss cross..lines..n neat cuts.

  4. chikkis look fabulous… perfectly made… your pictorial makes it very easy to follow…thanks for sharing the recipe…
    I am your newest follower 🙂

  5. Vaishali, had a question – did you not add any water while making jaggery syrup..want to try making chikki and thought of using this recipe…

  6. dont use any water at all..I just place the jaggery in the pan and leave it to melt on slow fire..of course you have to stir it so it does not stick .What you should be careful is with the season..For us in India it is rainy season..and not the correct time to make gets moist and soggy..the crunchiness is lost:(..another thing!..the summer heat is also bad for this chikki..the right time is the cool whenever you make make sure it's the right weather..and all the best!..let me know how it turns out:)

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