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 treat. 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 easy – 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. 
RECIPE DETAIL – This recipe is divided in two steps. First step involves roasting the peanuts and later removing its outer layer. Second step – prepare the syrup with jaggery and water. Keep a watchful eye on the syrup. Syrup consistency is very important in this recipe.
Add peanuts and 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 Lohri and Makar Sankranti enjoy this healthy and yummy snack with your family members. Do give this recipe a try and it will not disappoint you! This nutty treat makes a perfect treat for sharing with your friends and family. Stays good and last long if stored well in an airtight container.
Celebrate the warmth of festive season with sweetness of til patti, til ladoo, atte ki pinni and dal ki pinni. Sing and dance to the tunes of Sundar Mundariye hoye..
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| Servings | Prep Time |
| 15-20 PIECES | 15 MINUTES |
| Cook Time |
| 20 MINUTES |
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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!
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- 1 cup Peanuts
- 3/4 cup Gur/Jaggery
- 3 teaspoon Water
- 1 teaspoon Ghee to grease the plate
- 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. 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.
- Other way to check the consistency - take a bowl of tap water. Pour few drops of jaggery in water.
- If the drops solidifies and settle 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 disintegrates 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.
Manpreet says
Quite deceiving how you have used pictures from Pinterest to depict your end product. Try to be honest and show your own product no matter how it turned out
Ruchi says
Manpreet, nothing is deceiving on the blog.
ALL the recipe pictures posted on my blog is my hard work. The pictures that you see on Pinterest are also mine. Just a humble request – please do your research well before you make a statement.
Thanks for stopping by and have a great day. 🙂
Zakia says
I made today but it remain soft after hours of wait, what to do now
Ruchi says
That means consistency of jaggery was not right.
Did jaggery solidify when dropped in water?
Alfaz says
How to make it soft? It’s always hard to eat…..
Ruchi says
It’s meant to be like this – hard and brittle peanut chikki.
Pal says
Kitne minutes k li gur air pani ko boil Krna hai ?
Ruchi says
Boil for 20 minutes on a medium low flame until gur reaches its 2 string consistency. Please see pic 8-10 for consistency details.
Sobi says
My favourite 😋
Mouthwatering
Thank u di😊
Ruchi says
My pleasure. 🙂
Shilpa says
Thanks for sharing recipe, Ruchi.
Mine came out chewy 🙁
Ruchi says
Thanks for trying the recipe Shilpa. If the jaggery didn’t have the right consistency (2 string) then the chikkis will become chewy.
srilakshmi says
Thanks for the detail recipe.was trying this from a very long time.
Never succeeded.
yesterday I have tried out again after going through your recipe. It was a big hit everyone in the house liked it.
once again thank you.
Ruchi says
Thanks for trying Srilakshmi and sharing your wonderful feedback with me. Glad you liked. 🙂
Sonal says
Love the peanut chikki di 😍
Ruchi says
Thanks dear. 🙂
Ritu Singla says
Hi . This chikki recipe is a must try. Please tell me whether to use plain gur or kajoor gur.
RK says
Thanks for stopping by Ritu. I have used plain gur for this recipe!!
tasnim says
Thank you
RK says
You are welcome Tasnim. 🙂