By Peanut Chikki (Mungfali Chikki) is chewy, crunchy and sweet Indian style peanut brittle made with jaggery and roasted peanuts. This healthy and delicious sweet delight is easy to prepare with just 2 ingredient and perfect during festivities like Diwali.
Here we go again. So many plans for Diwali and Diwali get together, all gone down the drain. Uk under Lockdown 2. Dreamed of celebrating the festivities with friends like family. But Covid-19 had some other plans.
Any who that doesn’t stop me from making these yummy Diwali farals (treats). starting with one of my favourites Peanut Chikki (peanut brittle). Chikki is a popular and traditional Indian sweet prepared with jaggery and roasted peanuts. It can also be made with sesame seeds (til), as well as both peanuts and til together. You can make it with other roasted nuts if you are not a fan of peanuts/mungfali.
Off all the different varieties of chikki, mungfali chikki is my favourite. Then comes the til chikki. . Peanuts are rich in energy and is healthy full of antioxidants, nutrients, minerals and vitamins that are essential for optimum health. Peanut chikki is mostly eaten during the winter months. But me, I can enjoy this all year around.
This homemade peanut chikki is absolutely delicious even better than the store bought ones. It’s fresh and crunchy and chewey and sooo yummmm!! Make it to know it.
What ingredients used for Groundnut Chikki?
Just 2 ingredients used to make this groundnut Chikki.
- Jaggery
- Peanuts/Groundnut/Mungfali
That is all you need to make this delicious sweet treat.
How to make Peanut Chikki?
Making chikki is pretty straight forward. Roasting the nuts until crunchy and golden. Skinning the nuts and keeping aside, while we prepare the jaggery syrup.
Perfect chikki lies on the consistency of the syrup. This might be a little tricky but totally doable. Melt the jaggery with a tablespooon of water. While the jaggery syrup is cooking, we keep a small bowl of water alongside to check the consistency. Once the syrup is bubbling and thick add few drops of jaggery in the water and check the consistency. If it is stringy and stretchy continue cooking for few more mins and do the test again and again. We are looking for a consistency where, when the syrup is dropped in the water it should harden and be brittle immediately. At that point turn the gas off and add the roasted peanuts in it and mix it.
Place it in the desired plate and spread it around. With a help of a rolling pin flatten it well. cut into desired shape whilst still warm or else it will be difficult to cut it. Cool completely and enjoy Peanut brittle.
Here are few Diwali recipes that you can try.
Kalonji Crackers (Nigella seed Crackers)
Aloo Bhujia Sev Haldiram Style
GAJAR KA HALWA (Indian Carrot Pudding)
Parle-G Chocolate Truffles with Salted caramel
Peanut Chikki Recipe
Peanut Chikki | Mungfali Chikki | Peanut Brittle
Equipment
- large thick bottomed pan/ large Kadhai
- large rolling pin
- large plate to set the chikki
Ingredients
- 450 gms Peanuts /Mungfali
- 400 gms Jaggery / Gur
- 1 tbsp Water
- 1 tbsp Ghee
Instructions
- Grease a large plate or back of a large baking sheet with ghee and keep it aside.
- Dry roast the peanuts on medium low heat, stirring continuously so that the peanuts are roasted uniformly. Roast until aromatic and golden the peanuts are crunchy. Take it off the heat.
- Let it cool completely. Next peel the skin off and keep it separately.
- Add the jaggery/gur along with 1 tbs of water In the same pan and cook it on low heat. Stir till the jaggery melts.
- Now boil the jaggery syrup on low flame for 4-5 minutes. until it is glossy and thick.
- Keep a bowl of water next to you to check the consistency of the jaggery. Drop few drops jaggery syrup in the water and check. If the jaggery seems stretchy then continue cooking for another 2-3 mins. Checking the consistency every time by dropping the jaggery syrup.
- We are looking for a consistency where the syrup when dropped in water will harden and become brittle.
- Turn off the heat and add the roasted peanuts/groundnut and mix it well.
- Now slowly place and spread it on the prepared plate or sheet. Cover with a parchment pater and roll it flat with rolling pin.
- Cut it into desired shape whilst warm. Let it cool completely.
- Serve peanut chikki when completely cooled, or store in an airtight container. Keeps well for a month.
I hope you enjoy this Peanut Chikki (Mungfali Chikki) as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
Stay Safe! Stay Positive!
angiesrecipes
November 7, 2020If I made these, I would probably end up eating the whole batch myself. So yum and addictive!