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Peanut Chikki Recipe: How To Make Moongfali Chikki

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Chikki is a popular South Indian sweet that is prepared with roasted peanuts and jaggery syrup. Moongfali chikki is mainly prepared in Maharashtra during festivals; however, it is famous in most of South India as well.

The groundnut chikki is an all-time kids' favourite sweet and hence made for all celebrations or generally during winter. It is rich in iron and protein and is given to kids as a snack. The crunch and brittleness of the jaggery and the peanuts make it a mouth-watering sweet.

The peanut chikki is simple and quick to make. The tricky part is to get the jaggery syrup to the right consistency. Once that is done, the recipe is a no-brainer. If you would like to try this delicious sweet at home, continue reading the step-by-step procedure with images and also watch the video.

PEANUT CHIKKI VIDEO RECIPE

PEANUT CHIKKI RECIPE | HOW TO MAKE MOONGFALI CHIKKI | GROUNDNUT CHIKKI RECIPE | CHIKKI RECIPE
Peanut Chikki Recipe | How To Make Moongfali Chikki | Groundnut Chikki Recipe | Chikki Recipe
Prep Time
5 Mins
Cook Time
40M
Total Time
45 Mins

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 12 pieces

Ingredients
  • Peanuts - ¾th bowl (200 g)

    Jaggery - 1 cup

    Water - ½ cup

    Ghee - 1 tbsp

Red Rice Kanda Poha
How to Prepare
  • 1. Add peanuts into a heated pan.

    2. Dry roast until the colour changes to brown and dark spots start to appear.

    3. Transfer it onto a plate and allow it to cool for 5 minutes.

    4. Remove the husk by rubbing the peanuts between your palms.

    5. Separate the husked peanuts and the skin by sifting.

    6. Once the skin is dusted off, take a katori and slightly crush the peanuts and keep it aside.

    7. Add half a tablespoon of ghee onto a plate and grease it.

    8. Add jaggery in a heated pan.

    9. Immediately, add quarter cup of water.

    10. Stir well until the jaggery dissolves. Allow it to boil on a medium flame.

    11. To check the consistency of the jaggery, add a small drop of the syrup in quarter cup of water.

    12. If it solidifies and does not spread, then the jaggery syrup is done.

    13. Add the peanuts and mix well.

    14. Pour the peanut mixture onto the greased plate.

    15. Spread it evenly and allow it to cool for 5 minutes, until it becomes warm.

    16. Meanwhile, grease the knife with ghee.

    17. Cut the mixture into vertical strips.

    18. Then, cut them horizontally into square pieces.

    19. Once it cools down completely, carefully take out the pieces and serve.

Instructions
  • 1. You can buy roasted peanuts instead of roasting it at home.
  • 2. Crushing the peanuts is an option. Some people like it whole.
Nutritional Information
  • Serving Size - 1 piece
  • Calories - 150 cal
  • Fat - 8 g
  • Protein - 4 g
  • Carbohydrates - 17 g
  • Sugar - 6.4 g
  • Fibre - 0.4 g

STEP BY STEP - HOW TO MAKE PEANUT CHIKKI

1. Add peanuts into a heated pan.

2. Dry roast until the colour changes to brown and dark spots start to appear.

3. Transfer it onto a plate and allow it to cool for 5 minutes.

4. Remove the husk by rubbing the peanuts between your palms.

5. Separate the husked peanuts and the skin by sifting.

6. Once the skin is dusted off, take a katori and slightly crush the peanuts and keep it aside.

7. Add half a tablespoon of ghee onto a plate and grease it.

8. Add jaggery in a heated pan.

9. Immediately, add quarter cup of water.

10. Stir well until the jaggery dissolves. Allow it to boil on a medium flame.

11. To check the consistency of the jaggery, add a small drop of the syrup in quarter cup of water.

12. If it solidifies and does not spread, then the jaggery syrup is done.

13. Add the peanuts and mix well.

14. Pour the peanut mixture onto the greased plate.

15. Spread it evenly and allow it to cool for 5 minutes, until it becomes warm.

16. Meanwhile, grease the knife with ghee.

17. Cut the mixture into vertical strips.

18. Then, cut them horizontally into square pieces.

19. Once it cools down completely, carefully take out the pieces and serve.

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