Peanut Chikki


I never knew that making a peanut chikki, or gur ki patti in Punjabi, would ever be this easy. Chikki is a lot like brittle, and gur ki patti is the Punjabi brittle.  Gur, or jaggery, is natural cane sugar that usually comes in big blocks. Sometimes after dinner, a small bite of gur is the perfect sweetener and healthier than other processed desserts.

This past weekend, a friend of mine mentioned making her own chikki at home using only three ingredients, and when she told me the simple recipe, I had to try it right away!

The most important step is preparing the jaggery syrup.  It takes around 5-7 minutes to prepare the syrup.  If the syrup consistency is correct, then you can make a perfect jaggery chikki. You can check the consistency by placing a spoonful on the plate and then turning it around to make a ball.  If you can make a ball, your chikki will come out great.

Since it was my first try, I made it with peanuts.  You can try with any of your favorite roasted nuts, shredded coconut, or keep it simple by adding nothing else.  If you like jaggery, you’ll surely love it in any form.


  • 3 cups of shredded jaggery (I had big balls so I chopped them into small pieces)
  • 1 1/2 cup of raw peanuts
  • 2 tbs ghee (clarified butter)


  1. Grease 2 sheets of aluminum foils and keep them aside.
  2. Heat the pan.  When the pan is hot enough, add the peanuts and dry roast it on low-medium flame until the peanuts get roasted and skin start splitting.  Keep stirring continuously while roasting so they do not get burnt.
  3. Turn off the flame and allow the peanuts to cool.  Once cool, rub them between your palms and remove the skin.   Spread the peanuts on the plate and crush them lightly with a rolling pin.  Keep them aside.
  4. Heat the pan.  Add clarified butter and jaggery and mix well.  Stir on high flame till jaggery melts.  Once the syrup starts boiling, turn the flame to low and keep stirring for 2 minutes.  Drop a spoon of syrup on the cold plate and roll into a soft ball.  If you can make a ball, then the consistency of the syrup is right.  If it does not turn into ball, cook for some more time but don’t overcook.
  5. Add roasted peanuts to this syrup and mix well.  Don’t stir for long as it will get hardened.
  6. Pour the mixture on the greased aluminum foil and put another foil on top. Roll it with the rolling pin in order to make a large sheet.  Allow it to cool for a bit, then slightly remove the top foil.  Once it starts to separate from the sheet, remove the foil completely.  Turn the sheet upside down and remove the bottom foil.
  7. Cut the sheet into small pieces.

Note: Store the chikki in a cool, dry place to keep it fresh!

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