Peanut Chikki Recipe / How to make Peanut Chikki / GurPatti / Mungfali Chikki Recipe / Shengdana Chikki

peanut chikki
Chikki is a popular sweet snack in the Indian subcontinent. In some parts of India, It is also known as Gud patti, Layyiya patti, or layee. Chikki traditionally made from Groundnut and jaggery, there are several different varieties of chikki in addition to the most common groundnut chikki. Each variety of chikki is named depending upon the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or Desiccated Coconut.
        Some chikkis are made using a combination of these ingredients. Special chikkis are made out of Cashew, Almonds, and Pistachios. Though jaggery is the usual sweetener material, sugar is used as the base in certain types of chikkis. Chikki is being commonly prepared at Makar Sankranti and Lohri festival. It’s a common winter snack in India.
    Here I am sharing the most popular variation of chikki, Peanut chikki. Chikki made with just three ingredients, but it’s a perfect combination of Roasted groundnuts and jaggery which provide it the unique taste. It’s a healthy and protein pack snack for everyone. You can store the peanut chikki in an airtight container for months.


Preparation Time: 10 minutes
Cooking Time: 5 minutes
Course: Snack
Cuisine: Indian
Yield: 12-15 Pieces
Author: Anishwarita

Ingredients
Roasted Peanuts: 1 Cup
Jeggry: 1 Cup (Grated or chopped)
Ghee: 2 Tsp.

Method
1 Roast peanut in a heavy bottom pan for about 5 -7 minutes. Let it cool down and peel the skin off, keep aside.
2 Grease a plate or your work surface or butter paper and rolling pin.
3 Now heat a heavy bottom pan add 1 tsp. of ghee and add the Jaggery, stir continuously.
4 Cook the jaggery for about 5-7 minutes on medium heat, stir continuously.
5 To check the consistency of syrup take some cold water in a small bowl, pour some drops of syrup in the water if it settled at the bottom and form a shape its ready. If its disintegrated in water cook for another 2 minutes and check again.
6 When syrup is ready, turn off the heat, add peanuts, and mix well.
7 Immediately transfer the mixture over the greased surface, butter paper or plate.
8 Roll the chikki with a greased rolling pin.
9 Make the cut marks when it's still little hot. (At this stage you have to be very fast as if its cooldown you won't be able to cut the chikki in even pieces.
10 When cool down store in an airtight container.


Peanut chikki recipe with stepwise photos

1 Roast peanut in a heavy bottom pan for about 5 -7 minutes.

2 Let it cool down and peel the skin off, keep aside.
3 Grease a plate or your work surface or butter paper and rolling pin. (Here I have greased a butter paper, a rolling pin, and a spatula.)

4 Now heat a heavy bottom pan add 1 tsp. of ghee and add the Jaggery, stir continuously.
5 Cook the jaggery for about 5-7 minutes on medium heat, stir continuously.
6 To check the consistency of syrup take some cold water in a small bowl.
7 Pour some drops of syrup in the water if it settled at the bottom and form a shape its ready. If its disintegrated in water cook for another 2 minutes and check again.
8 When syrup is ready, turn off the heat, add peanuts, and mix well.
9 Immediately transfer the mixture over the greased surface, butter paper or plate.


10 Roll the chikki with a greased rolling pin.
11 Make the cut marks when it's still little hot. (At this stage you have to be very fast as if its cooldown you won't be able to cut the chikki in even pieces.
12 When cool down store in an airtight container.








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