Indian Chikki Recipe

Peanuts: Roasted and skinned, these provide the crunchy texture and nutty flavor essential to chikki.

Jaggery: Grated, this natural sweetener binds the peanuts together and adds a rich, caramel-like taste.

Ghee: Used to grease the tray and melt the jaggery, adding a subtle richness to the chikki.

When melting the jaggery, ensure you keep the heat at a medium level to prevent it from burning. Stir continuously to achieve a smooth, lump-free consistency. Once the jaggery starts to bubble, it's crucial to work quickly when adding the peanuts to ensure they are evenly coated. Pour the mixture onto the greased tray immediately to avoid it hardening in the pan.

• roasted and skinned peanuts - Substitute with roasted almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative to peanuts.

• roasted and skinned peanuts - Substitute with cashews: Cashews have a creamy texture and mild flavor that can complement the sweetness of the jaggery.

• grated jaggery - Substitute with brown sugar: Brown sugar has a similar molasses content and can mimic the deep, caramel-like flavor of jaggery.

• grated jaggery - Substitute with maple syrup: Maple syrup provides a rich, sweet flavor that can work well in binding the nuts together.

• ghee - Substitute with butter: Butter has a similar fat content and can provide the same richness and binding properties as ghee.

• ghee - Substitute with coconut oil: Coconut oil offers a slightly different flavor but can still provide the necessary fat content and binding properties.

• Store the chikki in an airtight container to keep it fresh and crunchy. Ensure the container is completely dry before placing the chikki inside.
• Place a piece of parchment paper between layers of chikki to prevent them from sticking together.
• Keep the container in a cool, dry place away from direct sunlight. The pantry or a kitchen cabinet works well.
• For longer storage, you can freeze chikki. Wrap each piece individually in parchment paper or plastic wrap.
• Place the wrapped pieces in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of how long it has been stored.
• When ready to enjoy, allow the chikki to come to room temperature before unwrapping to maintain its texture and flavor.

• Microwave Method: Place the chikki pieces on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check if they have softened; if not, heat for an additional 5-10 seconds. Be cautious not to overheat as it can make the jaggery too sticky.

• Oven Method: Preheat your oven to 150°C (300°F). Place the chikki on a baking sheet lined with parchment paper. Warm it in the oven for about 5-7 minutes. This method helps in evenly reheating without making the chikki too soft.

• Stovetop Method: Use a non-stick pan and set it on low heat. Place the chikki pieces in the pan and cover with a lid. Heat for about 2-3 minutes, flipping halfway through. This method ensures the chikki remains crispy while getting warm.

• Steaming Method: Place the chikki in a heatproof dish and set it in a steamer basket over boiling water. Steam for about 1-2 minutes. This method is gentle and helps in retaining the texture of the chikki without making it too soft or sticky.

• Tray: Grease this with ghee to set the chikki mixture.

• Heavy-bottomed pan: Use this to melt the ghee and jaggery evenly without burning.

• Spatula: Stir the jaggery continuously and mix the peanuts thoroughly.

• Grater: Grate the jaggery to ensure it melts quickly and evenly.

• Knife: Cut the chikki into pieces while it is still warm.

• Measuring cup: Measure the exact quantities of peanuts and jaggery.

• Bowl: Hold the roasted and skinned peanuts before adding them to the mixture.

Prepare ingredients in advance: Measure and roast the peanuts ahead of time to save on prep work.

Use pre-grated jaggery: Purchase grated jaggery to avoid the time-consuming task of grating it yourself.

Grease the tray first: Ensure the tray is greased before starting to cook to streamline the process.

Work quickly with jaggery: Once the jaggery melts, act fast to mix and spread the mixture before it hardens.

Cut while warm: Slice the chikki while it's still warm to avoid cracking and ensure clean cuts.