There’s something timeless about peanut chikki – that glossy slab of jaggery and roasted peanuts that cracks with a snap and melts with warmth. It’s more than just a sweet treat. It’s a memory. Of school snack boxes, railway journeys, winter markets, and old tin boxes hidden in kitchen cabinets.
At its heart, chikki is simple: just roasted peanuts and molten jaggery. But in the version we make at home – and the one that truly feels complete – we always add a touch of cardamom powder and dry ginger powder (chukku podi). The jaggery brings depth and sweetness, but it’s those spices that give the chikki a soft, aromatic lift – a kind of warmth that makes each bite feel cozy and just right.
The dry ginger adds a hint of sharpness that balances the sweet, and the cardamom gives that faint perfume that lingers after the crunch is gone. Together, they take this humble snack to another level – still rustic, still simple, but layered in flavor.
Peanut chikki isn’t just for festivals like Makara Sankranti – though it’s a staple then. It’s perfect any time you want a sweet that’s satisfying but not overdone. It travels well, stores beautifully, and brings energy without the crash.
Just break off a piece, take a bite, and enjoy that moment when the jaggery starts to melt, the spices bloom, and the peanuts crunch between your teeth. It’s sweet, it’s spiced, and it’s exactly the kind of treat that reminds you – some of the best things in life come from the simplest recipes.
Peanut Chikki
Ingredients
Instructions
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Peanut Chikki making is really an easy job. Let's start
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First of all remove the thin skin of peanuts. Make sure peanuts are split
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Now let's melt jaggery. In a pan Melt jaggery with a tablespoon of water.
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Add cardamom powder and dry ginger powder , mix well
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You can measure the correct consistency of jaggery syrup by put a drop of syrup in water.
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If you could roll in to a ball without sticking. It is the correct consistency .
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Now you could add roasted peanuts and stir continuously
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Finally let's transfer the mix to a ghee greased tray to cool.
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If you want to cut it. Do it before it cool down. Or you can make gooseberry sized . balls
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Sprinkle Rice powder and keep it in an air tight container[end_directions]