Peanut Chikki
by Tarla Dalal
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images.
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki.
To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home.
You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month!
Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing.
Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images.
Peanut Chikki recipe - How to make Peanut Chikki
Preparation Time: Cooking Time: Total Time:
Makes 34 pieces
For Peanut Chikki
2 cups chopped jaggery (gur)
2 cups roasted peanut halves
For peanut chikki
- For peanut chikki
- To make {span class="bold1"}peanut chikki{/span}, heat an aluminium kadhai on a high flame.
- Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.
- Switch off the flame and keep stirring for few more seconds.
- Add the roasted peanuts and mix very well.
- Put it on a greased platform, while mixing it upside down using a flat ladle.
- Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle.
- While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
- Cut immediately using a sharp knife into equal squares. Cool completely.
- Break the {span class="bold1"}peanut chikki{/span} into pieces and store it in an airtight container in a cool and dry place.
If you like peanut chikki
- If you like peanut chikki, then see our collection of chikki recipes and some recipes we love below.
For the peanut chikki
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To make peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki, we need roasted peanuts. Ensure to buy unsalted peanuts for this recipe.
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We have to deskin them. For that take a few peanuts in hand and by applying little pressure rub them between your palms to remove the skin. While doing so they will consequently break into halves. Once all the peanuts have been de-skinned, place them in a flat plate and toss the plate so as to separate the skin and the peanut halves. Finally discard the skin. Alternatively buy roasted peanut halves that are available ready in the market. Ensure to buy unsalted peanuts for this recipe.
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Then to make groundnut chikki, heat an aluminium kadhai on a high flame. Prefer to use an aluminium kadhai with a medium thickness base. To thin a base of the kadhai might burn the jaggery. If you don’t have an aluminium kadhai, you can use a non-stick kadhai. We do not recommend the use of steel kadhai.
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Add the chopped jaggery to it.
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Mix well and cook the 2 ingredient shengdana chikki on a high flame for 2 minutes, while stirring continuously using a slotted spoon. You can use any other big spoon or flat laddle also.
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Lower the flame to slow and keep stirring continuously for 3 minutes, till the jaggery forms foam and changes the colour.
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Switch off the flame and keep stirring for few more seconds. This is to avoid further cooking of jaggery syrup.
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Add the roasted peanut halves.
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Mix very well using the same spoon.
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Immediately, put the mixture on a greased platform, while mixing it upside down using a flat ladle.
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Pat the mixture, with greased hands.
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Roll the moongfali chikki using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling, ensure you roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. Also while rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
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Cut immediately using a sharp knife into equal square pieces. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Finally cool it completely.
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Break into pieces with your hands.
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Store the peanut chikki Makar sankranti recipe in an airtight container in a cool and dry place. It stays fresh for at least one month during the winter days!
| Energy | 79 cal |
| Protein | 2.1 g |
| Carbohydrates | 9.7 g |
| Fiber | 0.7 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 19.2 mcg |
| Calcium | 14.4 mg |
| Iron | 0.6 mg |
| Magnesium | 13.4 mg |
| Phosphorus | 33.6 mg |
| Sodium | 1.4 mg |
| Potassium | 56.4 mg |
| Zinc | 0.3 mg |
How to keep it dry in humid weather or rainy season, we find some power coat on chikki that we buy from market. What is that powder Please suggest way to keep it dry. Thanks.
Can we roll this chikki on a greased thali instead of platform
It was tasty and delightful
Very well explained step-by-step procedure to make chikki. The highlight of the recipe is the exact timing mentioned at every step so that even a beginner like me cannot fail to master the art of chikki making.. tx a lot for the recipe...