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.
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.