Easy Peanut Chikki (Jaggery Groundnut Bars)
Crisp peanut chikki made with roasted peanuts and dark jaggery syrup. A classic Indian brittle-style sweet ready in about thirty minutes, perfect for Diwali gifting.
Ingredients
Main
- 2 cups raw peanuts groundnuts
- 1½ cups grated jaggery dark, sticky preferred
- 2 tbsp water
Optional
- 1 tbsp ghee clarified butter
- Pinch cardamom powder
Instructions
Roast and prep the peanuts
- In a thick-bottomed pan, dry-roast the peanuts on low heat, stirring often, until skins loosen and you hear a few pops. Cool completely.
- Rub the peanuts between your palms or in a clean kitchen towel to remove most of the skins. Alternatively, use store-bought roasted unsalted peanuts.
Cook the jaggery syrup
- In a large kadai, combine the jaggery and water. Stir on low heat until the jaggery dissolves completely.
- Let the syrup simmer on low for about 5 minutes, stirring occasionally, until thick and glossy. Test in a bowl of cold water: it should form a firm ball that snaps cleanly between your fingers. If sticky, boil another minute and test again.
- Switch off the heat. Stir in ghee and cardamom, if using.
Set the chikki
- Add the roasted, peeled peanuts to the hot syrup. Stir quickly until every peanut is coated.
- Immediately pour onto a tray lined with butter paper or a greased steel plate. Spread into an even layer about 6 to 8 mm thick. Press gently with a greased cup to smooth the top.
- After about 1 minute, while still warm, cut into squares or rectangles with a sharp knife.
- Cool completely at room temperature until the pieces snap crisply. Store in an airtight container.
Notes
Dark, sticky jaggery gives the best shine and bind. Light jaggery works but bars may look paler and feel slightly softer.
Keep a bowl of cold water and a spoon by the stove for the snap test before you start the syrup.
Work quickly once peanuts are added; the mixture sets as it cools.
Store in an airtight container at room temperature for up to 3 to 4 weeks. Layer parchment between stacked pieces.
For mixed chikki, add finely chopped almonds, pistachios, or sesame with the peanuts; keep total nut volume similar so the syrup still binds.
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