Crushed Peanut Chikki Recipe: An easy and straightforward Indian sweet recipe made with basic ingredients such as peanuts and melted jaggery syrup It is essentially an extension of the popular chikki recipe, but with the addition of roughly crushed peanuts before mixing with dark melted jaggery syrup. It is a simple dessert snack recipe that can be served with friends or family for any occasion or celebration, but not only that.
Chikki recipes are one of the most popular dessert snack recipes in India, and they are also one of the easiest to make. It is typically made with whole peanuts, but it can also be made with cashew nuts, almonds, and a variety of other nuts. It can also be made by crushing the nuts and crushed peanuts. Chikki is a popular method of making a sweet dessert snack recipe.
My previous groundnut chikki recipe was the traditional chikki recipe followed throughout India, but this crushed peanut chikki recipe hails from Lonavala. In general, it is very popular in the lonavala and khandala regions. Furthermore, there are hundreds of maganlal chikki centres in Lonavala that sell crushed nuts chikki. My personal favourites are the peanut and cashew nuts. You do get the combination of peanuts and cashew nuts, which I personally dislike. Personally, I believe that combining nuts would detract from the chikki’s authenticity and flavour. However, if you prefer to make this recipe with a different combination of nuts, you can do so using the same steps and procedure.
Jaggery is unrefined cane sugar from India that is made by simmering fresh sugar cane juice in large iron woks until it thickens to a very thick consistency. It has a distinct flavour profile that can be compared to muscovado sugar or molasses.
Chikki can be found in supermarkets. Homemade chikki, on the other hand, are superior because they do not contain preservatives. To extend the shelf life and improve the texture of chikki sold in supermarkets, liquid glucose, sugar, corn syrup, and other preservatives are added.
These delectable peanut chikki recipes require only two ingredients. They are fairly simple to make, but it is critical that the jaggery syrup is correctly prepared.
For the best results, cook the syrup until it reaches the hardball stage. Another critical step is to remove the peanut skins from the peanuts. If you’re using skinless peanuts, you can skip this step!
In addition, I’d like to add some additional tips, suggestions, and variations to the crushed peanut chikki recipe. First and foremost, the peanut is essential in this recipe, and it must be fresh and crunchy. Some peanuts may have a bad taste that detracts from the overall flavour of the chikki. As a result, be cautious when selecting it. Second, you must exercise extreme caution when dealing with jaggery syrup and the step of mixing peanuts with jaggery syrup. There is no time to rest after it has been mixed, and it must be shaped quickly before it hardens. Finally, if you don’t have access to jaggery, you can substitute sugar.
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Crushed Peanut Chikki Recipe Card:
Crushed Peanut Chikki Recipe
- 2 cups peanuts
- 2 cups jaggery
- 1 tsp ghee
- 2 tbsp water
- First, dry roast 2 cups peanuts on low heat in a thick-bottomed pan. Alternatively, keep the peanuts in the microwave until they are well roasted.
- Continue to roast the peanuts on a low heat until they become crunchy.
- Turn off the heat and allow the peanuts to cool completely once the skin begins to separate.
- Remove the skin and place it in the mixi.
- Pulse and blend until a coarse peanut powder is formed. Make sure it's not too finely powdered. Set aside.
- Take 2 cup of jaggery and place it in a large kadai. Use dark-colored jaggery because the colour of chikki is determined by the jaggery. Alternatively, you can use sugar and caramelise it without adding any water.
- Stir in 1 tsp ghee and 2 tbsp water until the jaggery melts, keeping the flame on low.
- Stir vigorously until the jaggery melts.
- Boil the jaggery syrup for 5 minutes on low heat.
- Boil the syrup until it becomes glossy and thickens.
- Drop the syrup into a bowl of water to test the consistency; it should form a hard ball and snap when cut. Alternatively, boil for another minute and then check.
- Reduce the heat to low and add the crushed peanuts.
- Stir thoroughly to ensure that the jaggery syrup is well combined.
- Spread the mixture out on a sheet of butter paper. Alternatively, a ghee-greased chopping board can be used.
- Roll out another sheet of butter paper to a slightly thicker thickness.
- Allow to cool for a minute, then cut it into pieces while it is still warm.
- Finally, once completely cool, serve crushed peanut chikki immediately, or store in an airtight container for up to a month.
- First and foremost, ensure that the peanuts are thoroughly roasted; otherwise, the chikki will not be crunchy.
- Furthermore, the texture is entirely dependent on the consistency and colour of the jaggery syrup. So don’t skimp on the hardball consistency.
- If you want slightly crushed peanuts, you can crush the peanuts in a mortar and pestle.
- Finally, crushed peanut chikki is slightly softer than roasted peanut chikki.
Is crushed peanut chikki good for losing weight?
Each ingredient has a different gramme weight. Can diabetics, heart patients, and obese people consume peanut chikki? No, this recipe is not suitable for diabetics, the heart, or weight loss.
What makes peanut chikki so chewy?
Because if you don’t cook the jaggery to the proper temperature, your chikkis will not be crispy. If you don’t cook jaggery syrup properly, chikkis will become stringy, rubbery, chewy, and soft. To achieve the sugar candy-like consistency, cook the syrup until it reaches the hard ball stage.
What is the cause of peanut brittle sticking to your teeth?
It’s the corn syrup that’s missing. Corn syrup, a common brittle ingredient, causes brittle to become gooey, gummy, and tooth-clingy as it melts in your mouth, whereas sugar crunches, crumbles, and dissolves.
What do you do if your peanut brittle doesn’t harden?
With a candy thermometer, bring corn syrup, sugar, salt, water, and peanuts to a boil, stirring occasionally with a wooden spoon. Bring the mixture to a hard crack (290-300), stirring frequently at the end to prevent the peanuts from burning. It should be golden in colour.
How long does it take to harden peanut brittle?
How long does it take to harden peanut brittle? When you finish cooking it and stir in the baking soda, the microwave peanut brittle begins to harden almost immediately. In just 30 minutes, it will be completely hardened and ready to break into pieces.
Chikki was created by whom?
Maganlal Agarwal invented the chikki. This delectable Indian confection was invented in the nineteenth century at the Lonavla hill station near Mumbai. Maganlal Agarwal is credited with inventing it with a combination of jaggery, peanuts, and ghee. It was initially known as gud dani.
Is chikki still available?
Chikki can be kept in an airtight jar at room temperature for up to 2 months.
Can I substitute regular white sugar or brown sugar for the jaggery?
Yes, you can substitute white sugar or brown sugar for jaggery in the chikki recipe. Cook the sugar until it reaches the hard ball stage. A candy thermometer will also assist you in determining whether the syrup has reached the hard ball stage.
What’s the deal with my chikki being sticky?
If your chikki is sticky, it means the jaggery syrup was not cooked long enough.
Is praline and chikki the same thing?
No, chikki and pralines are not interchangeable. Chikki is an Indian confection made from jaggery and nuts such as cashews, peanuts, almonds, or roasted cereals and lentils. French praline, on the other hand, is made with caramelised sugar and slivered almonds or nuts such as hazelnuts, cashews, or pecans.