Nutty and crunchy peanut brittle also referred to as Peanut Chikki or gajak, is ideal as a snack and a must-have during winter months. Making them at home is super easy and fun. A gluten-free recipe!Growing up, peanut chikki or gajak was one of my favorite winter treats. The appearance of peanut brittle or gajak, til ke ladoo (sesame seeds balls) and pinnies reminded me that Lohri festival is around the corner. Among all the treats, peanut chikki was the most loved one.
Making peanut chikki at home is pretty straightforward – just 2 basic ingredients and 20 minutes of your time (minus the setting time) and a homemade peanut brittle is ready.
It’s a perfect kid-friendly recipe. Kid’s love sweets and what could be better than a homemade treat. So, indulge their love for sweets with these healthy and nutritious Peanut Chikki or gajak.
How to Make Peanut Chikki?
This recipe is divided into two steps –
- roasting the peanuts and removing its outer layer
- The second step – prepare the syrup with jaggery and water.
In a heavy bottomed pan, roast peanuts until light brown and toasty. Allow it to cool. When comfortable to touch, start rubbing peanuts in between your hands and its outer layer will start to come off. Rub peanuts in between your hands and remove the outer skin.
In a separate pan, prepare the jaggery syrup.
A word about Jaggery Syrup!
Keep a watchful eye on the syrup as syrup consistency is essential in this recipe. If the jaggery syrup is not cooked to the correct stage, chikkis will remain soft.
To check the consistency, drop the cooking jaggery syrup into the cold water. It should solidify as soon as it hits the water. Or if you have a cooking thermometer than check the temperature it should be between 234° F–240° F degrees F. That’s the correct point.
Add peanuts and mix until combined. Spread the mix on a greased plate. Cover the mixture with a wax paper. Use a rolling pin to spread it evenly. Let it cool completely.
When firm, use a sharp knife to cut them in squares. You can even snap it with your fingers.
This nutty treat makes a perfect gift for sharing with your friends and family. Stays excellent and last long if stored well in an airtight container.
Celebrate the warmth of the festive season with the sweetness of
Sing and dance to the tunes of Sundar Mundariye hoye..
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?
Peanut Chikki or gajak
- 1 cup Peanuts
- 3/4 cup Gur/Jaggery
- 3 teaspoon Water
- Assemble ingredients.
- In a heavy bottomed pan, dry roast peanuts until light brown and toasty.
- Allow it to cool. When comfortable to touch, start rubbing peanuts in between your hands and its outer layer will start to come off.
- They will start to look like this. In your kitchen sink, blow off the peanut skin and..
- Save the peanuts.
- Meanwhile, combine jaggery (gur) and water in a pan and bring it to a boil. The color of chiki or peanut brittle will depend on the type of jaggery you use.
- When the gur syrup becomes thick (almost like 2 string consistency) and coats the back of your spoon. Or if you have a cooking thermometer than check the temperature it should reach 270 degrees F. That’s the correct point.
- Another way to check the consistency - take a bowl of tap water. Pour a few drops of jaggery in water.
- If the jaggery solidifies and settles at the bottom of the bowl then the syrup is ready.
- Jaggery should look like this when dropped in water. Continue to boil further if jaggery drops dissolve in water.
- Add peanuts and..
- Mix it well.
- Grease a plate and spread the mix. Spread the mixture while it is still hot.
- Cover the mixture with a wax paper and using a rolling pin spread it evenly. Cutting is the most difficult part. Chikki may break into irregular pieces, so make the cut marks with the knife while it is still hot. This way you will get perfect cuts pieces.
- Let it cool completely. It will become brittle. Lift the chikkis and snap into pieces.
- The bottom part of the chikki will look more set then the top one. Cut and store the pieces in an airtight container. Good for 2-3 weeks.