Peanut Chikki Recipe | Shengdana Recipe

SK Team

11 months ago

Peanut Chikki Recipe, also known as Groundnut Chikki or Shengdana Chikki, is one of those classic Indian sweets that brings back a flood of childhood memories. Made with the simplest ingredients – jaggery and roasted peanuts – this treat is a favorite during the winter months and festive seasons like Makar Sankranti. In this post, I’m sharing a step-by-step guide to making this delightful sweet, along with some tips and tricks to ensure your chikki turns out perfect every time.

As the winter chill sets in and festivals like Makar Sankranti approach, the craving for warm, comforting, and sweet treats intensifies. One such traditional Indian sweet that perfectly fits the bill is Peanut Chikki, also known as Groundnut Chikki or Shengdana Chikki. This delightful candy, made from roasted peanuts and jaggery, is not only a treat for the taste buds but also brings with it a sense of nostalgia and festivity.

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What is Chikki?

Chikki is a classic Indian confection made primarily with jaggery and various nuts or seeds. While the peanut version is the most common, you can also find variations made with sesame seeds, puffed rice, or even mixed nuts. This sweet is akin to brittle candy but with a twist – it’s free from refined sugar and packed with nutrients, making it a healthier alternative.

Growing up in Vadodara, Gujarat, Sankranti was one of the most eagerly awaited festivals. Preparations would begin a week in advance, with the city coming alive with the sounds of music and the sight of colorful kites soaring in the sky. The aroma of freshly made chikki would fill our home, signaling that the festive days were just around the corner. For those two days, our joint family would come together, celebrating with joy, laughter, and of course, delicious food.

Why This Peanut Chikki Recipe Took Time to Share

This is my first chikki recipe post, and it has been quite a journey. I had planned to share this recipe much earlier, but finding the right kind of jaggery was a challenge. It wasn’t until a trip to Sydney for a friend’s daughter’s naming ceremony that I stumbled upon the perfect brown jaggery in an Indian grocery store. This jaggery is sticky, which helps bind the peanuts together, giving the chikki its characteristic glossy look.

Ingredients Needed

To make Peanut Chikki, you’ll need just two main ingredients:

Peanuts: Dry roasted and slightly crushed.
Jaggery: Preferably Kolhapuri jaggery, which comes in a solid, cone shape.

While store-bought roasted peanuts can be used, I prefer to roast them at home for the freshest flavor. As for the jaggery, avoid using jaggery powder or desi gur, as they can result in a stringy syrup that’s difficult to work with.

Step-by-Step to Peanut Chikki Recipe

1. Roasting the Peanuts

Start by dry roasting the peanuts on medium-low heat, stirring constantly. You’ll know they’re done when the skins start to come off easily, and you can smell the aroma of roasted peanuts. Remove them from the heat and let them cool slightly. Then, place the peanuts in a ziplock bag and lightly crush them with a rolling pin. This will help remove the skins and break the peanuts into halves.

2. Preparing the Jaggery Syrup

Next, take the jaggery in a pan and heat it on medium-low. Stir constantly as the jaggery melts and turns into a light, runny syrup. Continue cooking until the syrup thickens and darkens in color. To check if it’s ready, add a few drops of the syrup into a bowl of cold water. If it hardens and snaps easily, it’s at the right stage.

3. Combining Peanuts and Jaggery

Once the syrup is ready, quickly add the roasted peanuts and mix well. Immediately transfer the mixture onto a piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to spread the mixture evenly to about ¼ inch thickness.

4. Cutting and Cooling

While the chikki is still warm, use a sharp knife or pizza cutter to mark the cuts. Let it cool completely, then break it into pieces along the cut marks.

Tips for Perfect Peanut Chikki Recipe

Making the perfect chikki requires attention to detail, especially when it comes to the jaggery syrup. Here are some tips to ensure success:

Jaggery Syrup Consistency: It’s crucial to cook the syrup to the hardball stage. If it’s undercooked, the chikki will be chewy and sticky. If overcooked, it will become too hard.
Roasting Peanuts: Make sure the peanuts are roasted until crunchy. This enhances the flavor and texture of the chikki.
Cutting: Mark the cuts while the chikki is still warm. Once it cools, it will be difficult to cut without breaking it unevenly.

Variations to Try

While peanut chikki is a classic, there are numerous variations you can experiment with:

Til Chikki: Made with sesame seeds.
Mixed Nuts Chikki: A blend of almonds, cashews, and pistachios.
Rajgira Chikki: Made with amaranth seeds.
Murmura Chikki: Made with puffed rice.

You can also mix in sunflower seeds, melon seeds, chia seeds, or flax seeds for added texture and nutrition.

Storing Your Chikki

Once made, chikki can be stored in an airtight container at room temperature for up to a month or two. However, in my house, it rarely lasts that long. We all enjoy munching on it until the container is empty!

Why You’ll Love This Chikki Recipe

Preservative-Free: Unlike store-bought chikki, homemade chikki is free from preservatives and artificial additives.
Easy to Make: With just two main ingredients and a straightforward method, making chikki at home is simpler than you might think.
Perfect Sweetness: The balance of jaggery and peanuts provides just the right amount of sweetness without being overwhelming.
Healthy Snack: Peanuts provide good fats and protein, while jaggery is beneficial for gut health.

Conclusion

Peanut Chikki is more than just a sweet treat; it’s a piece of tradition that brings warmth and joy, especially during festive seasons. Whether you’re making it for the first time or reliving childhood memories, this recipe is sure to delight. So, grab some jaggery and peanuts, and whip up a batch of this delicious chikki to share with your loved ones.

Also Read Masala Vada Recipe

Recipe Card

Peanut Chikki Recipe

Ingredients:

1 cup peanuts
¾ cup jaggery

Instructions:

Dry roast the peanuts on medium-low heat until the skins come off easily. Let them cool, then crush lightly.
In a pan, melt the jaggery on medium-low heat, stirring constantly until it reaches the hardball stage.
Add the roasted peanuts to the jaggery syrup and mix well.
Transfer the mixture to parchment paper, place another sheet on top, and roll to ¼ inch thickness.
Mark the cuts while the chikki is still warm and let it cool completely.
Break into pieces and store in an airtight container.

Expert Tips

Always check the jaggery syrup consistency with a bowl of cold water to ensure it’s at the hardball stage.
Roast the peanuts thoroughly for the best flavor and crunch.
Work quickly when combining peanuts and syrup to ensure even mixing and spreading.

FAQ’S for Peanut Chikki Recipe

What is Peanut Chikki?

Peanut Chikki, also known as Groundnut Chikki or Shengdana Chikki, is a traditional Indian sweet made from roasted peanuts and jaggery. It resembles brittle candy but is free from refined sugar, making it a healthier treat.

Can I use any type of jaggery for making Chikki?

While you can use different types of jaggery, it’s best to use Kolhapuri jaggery, which comes in a solid, cone shape. This type of jaggery melts well and provides the right consistency for making chikki. Avoid using jaggery powder or desi gur as they can result in a stringy syrup that’s hard to work with.

How do I know when the jaggery syrup is ready?

To check if the jaggery syrup is ready, you need to reach the hardball stage. You can test this by dropping a few drops of the syrup into a bowl of cold water. If the syrup hardens and snaps easily, it’s ready. Alternatively, you can use a candy thermometer to ensure it reaches between 260-265°F.

What should I do if my chikki turns out too hard or too chewy?

If your chikki turns out too hard, the jaggery syrup was overcooked. If it’s too chewy, the syrup was undercooked. To get it just right, make sure to cook the syrup to the hardball stage and test it frequently with cold water drops to avoid overcooking or undercooking.

Can I use store-bought roasted peanuts?

Yes, you can use store-bought roasted peanuts. However, roasting them at home ensures fresher flavor and better texture. If you do use store-bought peanuts, make sure they are unsalted and skinless to avoid any unwanted flavors or textures in your chikki.

What are some variations of Peanut Chikki?

Besides the classic peanut chikki, you can make variations using sesame seeds (til chikki), mixed nuts (almonds, cashews, pistachios), amaranth seeds (rajgira chikki), and puffed rice (murmura chikki). You can also add sunflower seeds, melon seeds, chia seeds, or flax seeds for added nutrition

How should I store Peanut Chikki?

Peanut Chikki can be stored in an airtight container at room temperature. It stays good for up to a month or two, but it’s so delicious that it usually gets eaten much faster. Keeping it in a cool, dry place will ensure it stays fresh and crunchy.

Can I double the recipe to make a larger batch?

Yes, you can double or even triple the recipe to make a larger batch of chikki. However, if making a very large batch, consider cooking in smaller portions to avoid burning the syrup or making it difficult to stir. It’s important to manage the consistency of the jaggery syrup effectively.

Is Peanut Chikki healthy?

Peanut Chikki is a healthier alternative to many other sweets as it uses jaggery instead of refined sugar. Jaggery is known for its nutritional benefits, including aiding digestion and providing energy. Peanuts are a good source of healthy fats and protein, making this treat a nutritious snack.

Why is my chikki sticking to the parchment paper?

If your chikki sticks to the parchment paper, it’s likely due to the type of jaggery used or the syrup being too stringy. Using the right kind of jaggery, such as Kolhapuri jaggery, and ensuring the syrup reaches the hardball stage can help prevent this issue. Also, make sure to roll the mixture between two sheets of parchment paper while it’s still warm to avoid sticking.