Peanut Sesame Chikki
Peanut Sesame Chikki is a delicious, crispy, and crunchy snack. Chikki is one of the most popular Indian brittle recipes. This chikki is made with roasted peanuts, sesame, jaggery, ghee, and a hint of cardamom powder. This delicious treat is so easy, you can make it in under 45 minutes.
Chikki can be made to celebrate the harvest festivals of Makar Sankranti, Lohri, or Pongal in India. The occasion marks the beginning of the spring to indicate the farmers to harvest. Chikki, tilgul ladoo, and gul poli can be distributed among friends and families until Ratha Saptami in Maharashtra.
Peanut sesame chikki can be consumed in moderation as it is very heat producing due to the warming nature of the ingredients. It can be enjoyed in the winter for keeping our body temperature warm for a longer period of time.
This peanut sesame chikki can be made without using any candy thermometer with some tricks just like the old generation used to follow. Don’t get intimidated, this is a fail proof and easy to follow recipe.
I have used black sesame seeds in this chikki. Black sesame seeds are rich in a number of nutrients, a good source of healthy monounsaturated fats, and are filled with microminerals.
Any type of jaggery works well to make this chikki recipe. My mom and mother-law use a special jaggery called chikki cha gul for making chikki and tilgul ladoo which is easily available at any grocery store in India. It is more sticky, dark, and a little softer than regular jaggery.
What Is Chikki?
Chikki is a traditional Indian sweet or brittle which is available in different varieties throughout the year in Indian grocery stores.
It is known by other names in different regions of India, such as gajak, layiya patti, or layee in Northern parts of India and patti in Southern parts of India.
Chikki can be prepared with different ingredients like peanuts, sesame, cashew nuts, mixed nuts, amaranth, and coconut.
Ingredients
- Peanuts
- Black sesame seeds
- Jaggery
- Ghee
- Cardamom powder
Step By Step Peanut Sesame Chikki Recipe
Roasted Peanuts
In a pan add peanuts and roast them on a medium low heat for about 12-15 minutes, stirring continuously.
Transfer them to the plate and let them cool down slightly.
Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
In a mini chopper or food processor, grind the peanuts into a coarse powder.
Roasted Sesame
Roast the sesame on medium-low heat for about 5 minutes. Transfer them to the coarse peanuts and add some cardamom powder.
Clean a flat work surface and line a parchment paper.
Add ½ cup water in a small bowl and set aside.
Making A Syrup
Heat a pan on medium heat and add some ghee and jaggery. Keep on stirring it for about 8-10 minutes or until the jaggery reaches the syrup consistency – it generally becomes a little dark and bubbles form in the syrup.
Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball then syrup is ready. After removing the ball out of the water it should be like a hard candy. If the syrup is stringy, keep on stirring and cooking it for another 2 minutes. Check the consistency by following the same steps.
Once the syrup reaches the perfect stage, switch off the stove, transfer the peanuts mixture, and combine it well into a ball.
Quickly transfer the mixture to the work surface and cover it with another parchment paper.
Roll out the ball into a thin rectangular shape and cut it into a square shape with a sharp knife when it is still warm.
Separate the chikki, let it cool down completely, and enjoy!
Tips For Making Peanut Sesame Chikki
- Roast the peanuts and sesame seeds well. Perfectly roasted nuts give an amazing taste to the chikki.
- Always buy a good quality jaggery for the chikki recipe. Any type of jaggery is perfectly fine for making this chikki. The color of the chikki totally depends on the color of jaggery. I like to use dark colored jaggery as it gives some deep brown color to the chikki.
- Make sure to get the perfect jaggery syrup consistency for perfectly crispy and crunchy chikkis. Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball and you hear a crisp sound, the syrup is ready.
Variations
- You can use ready-made roasted peanuts for making chikki to save some time.
- Completely skip adding black sesame seeds or add white sesame seeds instead.
- Add some other nuts like chopped pistachios, almonds, or cashew nuts to make the chikki more rich.
- If you like your chikki more sweet then you can add up to 1 cup of jaggery for this recipe.
How To Store Peanut Sesame Chikki?
Peanut sesame chikki can be stored at room temperature for a month in an airtight container. Make sure to keep it at a dry place and away from the moisture.
Makar Sankranti Recipes
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Peanut Sesame Chikki
Ingredients
- 1 cup Peanuts
- 2 tbsp Black sesame seeds
- 3/4 cup Jaggery
- 1 tbsp Ghee
- 1/2 tsp Cardamom powder freshly ground
Instructions
Roasted Peanuts
- In a pan add peanuts and roast them on a medium low heat for about 12-15 minutes, stirring continuously.
- Transfer them to the plate and let them cool down slightly.
- Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
- In a mini chopper or food processor, grind the peanuts into a coarse powder.
Roasted Sesame
- Roast the sesame on medium-low heat for about 5 minutes. Transfer them to the coarse peanuts and add some cardamom powder.
- Clean a flat work surface and line a parchment paper.
- Add ½ cup water in a small bowl and set aside.
Making A Syrup
- Heat a pan on medium heat and add some ghee and jaggery. Keep on stirring it for about 8-10 minutes or until the jaggery reaches the syrup consistency – it generally becomes a little dark and bubbles form in the syrup.
- Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball then syrup is ready. After removing the ball out of the water it should be like a hard candy. If the syrup is stringy, keep on stirring and cooking it for another 2 minutes. Check the consistency by following the same steps.
- Once the syrup reaches the perfect stage, switch off the stove, transfer the peanuts mixture, and combine it well into a ball.
- Quickly transfer the mixture to the work surface and cover it with another parchment paper.
- Roll out the ball into a thin rectangular shape and cut it into a square shape with a sharp knife when it is still warm.
- Separate the chikki, let it cool down completely, and enjoy!
Notes
- Roast the peanuts and sesame seeds well. Perfectly roasted nuts give an amazing taste to the chikki.Â
- Always buy a good quality jaggery for the chikki recipe. Any type of jaggery is perfectly fine for making this chikki. The color of the chikki totally depends on the color of jaggery. I like to use dark colored jaggery as it gives some deep brown color to the chikki.Â
- Make sure to get the perfect jaggery syrup consistency for perfectly crispy and crunchy chikkis. Add a drop of jaggery syrup into the prepared bowl of water. If it forms into a hardened ball and you hear a crisp sound, the syrup is ready.
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