chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki

chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki with detailed photo and video recipe. it is one of the famous and traditional indian sweet recipe prepared with brown or sticky jaggery and roasted peanuts. generally chikki’s are termed to groudnut chikki but it can also be prepared with sesame seeds, puffed rice and even beaten rice.

chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki with step by step photo and video recipe. the recipe of chikki is very straightforward and it begins with preparing a hot jaggery syrup with the brown jaggery. typically jaggery would melt by itself when heated but it can be triggered with by adding some water. later it is mixed with roasted peanuts and transferred to mould which shaped to 6–8mm thickness bars.

this is my first chikki recipe and it took me a while to post it with the video. to be honest i was planning to share this recipe long back, but i couldn’t because of the jaggery. basically i was not able to get the sticky or brown jaggery which is used in this recipe. until last month i found this in one of the sydney’s indian grocery shop. i had visited sydney for my friends daughter naming ceremony and i wanted to utilise it to visit the biggest indian grocery shopping centre in australia. i guess you may be doubting what so special about this jaggery? basically the brown jaggery’s are sticky which helps to bind the peanuts and gives a good glossy shining look to peanuts chikki.

while it is one of the simplest chikki recipe, yet i would like to highlight some important tips for a perfect peanut chikki recipe. firstly, i have roasted the peanuts in the kadai before adding them to jaggery syrup. alternatively, you can use store bought roasted peanuts or even the peanuts roasted in microwave. secondly, you can enhance the favour of the chikki by adding 1 tbsp of ghee and pinch of cardamom while jaggery is melting. lastly, i have used brown jaggery which gives a dark glossy colour to chikki but even normal light coloured jaggery can also be used.

finally i would like to highlight my other indian sweet recipes collection with this recipe post of peanut chikki. it includes, dry fruits ladoo, til ladoo, besan ladoo, rava ladoo, gujiya, maida burfi, kaju barfi, milk powder burfi, coconut ladoo, 7 cup barfi and mohanthal recipe. in addition do visit my other recipes collection like,

• dessert recipes collection
• eggless cakes recipes collection
• dosa recipes collection

peanut chikki or groundnut chikki video recipe:

recipe card for peanut chikki or groundnut chikki:

how to make peanut chikki with step by step photo:

1. firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.
   
2. keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
   
3. once the peanuts starts to separate its skin, turn off the flame and cool completely.
   
4. peel off the skin and keep aside.
   
5. in a large kadai, take 1½ cup of jaggery. use dark coloured jaggery as the colour of chikki depends on jaggery.
   
6. add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
   
7. stir well till the jaggery melts. alternatively, use sugar, caramelise the sugar without adding any water.
   
8. boil the jaggery syrup on low flame for 5 minutes.
   
9. boil till the syrup turns glossy and thickens.
   
10. check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
    
11. turn off the flame add add roasted peanuts.
    
12. stir well making sure jaggery syrup coats well.
    
13. immediately pour the mixture to a tray lined with butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
    
14. spread and pat with the help of a small cup to smoothen the top.
    
15. allow to cool for a minute, and when its still warm cut into pieces.
    
16. lastly, serve peanut chikki once cooled completely, or store in a airtight container and serve for a month.
    

notes:

• firstly, dry roast peanuts on low flame till the skin separates.
• also, instead of jaggery use sugar. however chikki prepared with jaggery taste great.
• additionally, add finely chopped dry fruits to make it more nutritious.
• finally, peanut chikki texture is completely depending on the jaggery syrup consistency and colour.