If you love chikki but prefer one that’s soft, fudgy, and melts in the mouth, this crushed peanut version is for you. Made with just three ingredients - roasted peanuts, jaggery, and a touch of ghee, it’s ready in 15 minutes and has the most irresistible, fudge-like texture. It keeps well for up to 2 weeks - the question is, will it even last that long?
Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content, the recipe remains the same.
As my Dad is from East-Africa we call these Karanga Paak — “karanga” meaning peanut in Swahili. Peanuts are also called jugu or moongfali too.
Chikki is a universally popular snack from Gujarat, but is made in similarly in all parts of India. The authentic recipe for chikki is with jaggery but many versions today are also made with sugar - just like my dry fruit chikki (mixed nuts).
Why I Make It This Way
Most chikki recipes aim for that classic hard snap. Personally, I’ve always preferred the softer, melt-in-the-mouth kind. The trick is in the temperature of the jaggery syrup — I stop cooking it as soon as it melts fully, before it reaches the hard-ball stage. That way, it stays moist and gives the chikki a fudgy, almost juicy bite. The jaggery also melts in your mouth as soon as you bite into a piece.
I use the same concept and technique in making my mixed seeds jaggery chikki and tal papdi.
Another small detail that makes a big difference: I lightly crush the roasted peanuts, keeping some halves intact. This helps the mixture bind better and makes the chikki easier to slice — and eat — while keeping a lovely, rustic texture.
Ingredients & Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Peanuts - use fresh, unsalted peanuts. You can keep the skin on, remove it completely, or do what I do — leave a mix of both for colour and a bit of texture. If you can find ready-roasted, skinned peanuts, it saves time. If roasting from raw, do it on low heat for even colouring.
Jaggery (gor) - jaggery gives the chikki its signature warmth and flavour. Darker jaggery will yield a richer taste and deeper colour. Grate it before melting so it dissolves quickly without overcooking — that’s key to keeping the texture soft. Do not substitute the jaggery and use sugar, as you will end up with an entirely different texture. I've noticed over the years of making Indian sweets that different brands of jaggery work slightly differently. Some are stickier than others so you may get a little variation in texture every time you make these. It's normal, and not the fault of the recipe.
Ghee - you only need a a small amount. I use homemade ghee but shop-bought desi ghee is fine. For a vegan version, coconut oil or plant based butter work too.
Step by Step Method
Crushed peanut chikki is made in three main steps. First step is to roast the peanuts, second step to melt jaggery perfectly (in Gujarati this process called 'Gor No Payo Banavo') and last or third step is to set the chikki.
First step- roast the peanuts
- roast raw peanuts on low heat in a pan or kadai.
- once they are little cool, remove the skin - see FAQ below.
- lightly crush the peanuts either with a pestle and mortar or a food processor. You want to leave some half pieces.
- grate the jaggery - this will make it easier and quicker for the jaggery to melt without overcooking
Second step - melt the jaggery
- heat the jaggery on a low heat until it completely melts
- quickly take off the heat as soon as it melts to prevent the jaggery overcooking and becoming chewy.
Third step - set the chikki
- add the peanuts quickly and mix well
- Now you will have to work fast!
- Transfer into a pre-greased or lined tray and spread it evenly
- Allow to cool slightly and then cut into the desired shape
FAQs
Once the peanuts are well roasted and cooled, place them in a a towel and rub. The skin should simply rub off. You may have to manually remove the skin from some of the nuts yourself!
Other recipes with Jaggery
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Peanut Chikki
Equipment
- heavy bottomed pan
- Spatula
- Grinder
- Plate or tray
Ingredients
- 4 cup peanuts raw - red or pink
- 2 cup jaggery grated or chopped into small pieces
- 1 tablespoon ghee
Instructions
- Grease a tray with flavourless oil or ghee or line with parchment and set aside.
- On low heat, roast peanuts in the pan until the skin starts peeling away and you can smell a gentle toasting aroma.
- Allow the peanuts to cool slightly, then remove skin by rubbing the peanuts inside a clean kitchen towel.
- Lightly crush the peanuts in the blender.
- Place the pan over low to medium heat and add ghee and jaggery. Allow the jaggery to melt, keep stirring continuously.
- As soon as the jaggery melts and the mixture starts bubbling, add the crushed peanuts and quickly mix.
- Immediately transfer the mixture into the prepared tray and level with a spatula.
- Allow to cool until warm and cut into squares. Do not wait to cool completely before cutting.
- Once cooled completely, the peanut chikki will set and you can take the pieces out of the tray to store.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sandhya Ramakrishnan says
What a great idea to crush the peanuts a little bit. I love this soft peanut chikki and they are absolutely a pleasure to wat anytime. Happy Sankrathi to all of you!
Sriram says
The soft peanut chikkis came out very good and your step by step recipe was very helpful.
Vandana Chauhan says
Chikki is one of my favorite things to eat. Your chikki looks so good. My mother always used to make chikki at home during winters. I have become too lazy and always buy ready chikki from the market. You have inspired me to start making at home. Also, I loved the new look of your blog.
Pavani says
Peanut brittle looks crunchy and delicious.Love the colour of the brittles. I became fan for your beautiful clicks.
cookingwithsapana says
Chikkis are my favorite in winters and I prefer the peanut one over all of them. You have made them so perfectly and I feel like grabbing a few pieces from the screen.
Freda says
Looks amazing, Jagruti! I just love these chikkis, they are so addictive, isn't? I have to literally keep a tab of how much I eat in one go 😀
lauren says
I'm craving a little sweet treat and this looks so delicious. We never really had sweet peanut things growing up - unless you count peanut butter and jelly sandwiches. I can't wait to try this.
Motions and Emotions says
This is a much loved recipe in India... good to know the difference between western and Indian chilli...looks perfect
Sujata Roy says
I love peanut chikki but never tried at home. Your looks perfectly crisp and yummy. Loved it.
Anonymous says
What lucky children! We have lots of snow here and it is a good day to stay inside and cook this yummy looking recipe!
BeenaShylesh says
i love this so much dear.....
Swathi says
Chikki looks delicious. Love it
Simply Life says
Oh those look great!
Ushnish Ghosh says
Dear Jagruti
How are you? I liked your appreciation on my Kerala blog. I am reading this while eating a post lunch, large piece of peanut chikki..( my wife is not around)
I liked the jail business, how true and how enjoyable this jail isnt it? that too when the jailers are the kids.ha ha
Have a nice week ahead ( God willing and weather permitting)
Treat and Trick says
With only 3 ingredients, this is a winner and such a delicious treat, thanks for sharing dear..