If you’re craving a nostalgic winter treat that tastes just like what your mom or grandma used to make, this homemade peanut chikki (also known as til chikki or gajak) is exactly what you need. Crispy, nutty, and delightfully sweet, this traditional Indian brittle is a staple during festive seasons like Makar Sankranti, but it’s delicious any time of the year.
Made with just two simple ingredients—jaggery and roasted peanuts or sesame seeds—this Peanut Chikki delivers a satisfying crunch and rich, caramelized flavor that feels both wholesome and indulgent. Unlike store-bought versions that may be too hard or overly sweet, this recipe strikes the perfect balance between texture and taste. It’s neither too sticky nor too hard, just the right amount of crunch that melts in your mouth after each bite.
In this step-by-step guide, you’ll learn exactly how to achieve that classic texture and flavor, along with essential tips to make sure your chikki sets beautifully every time—no crystallized jaggery, no sticky mess. All you need is 30 minutes and a little patience.
Whether you’re making it for a festive occasion, as a healthy sweet snack, or to relive childhood memories, this easy peanut or til chikki recipe is sure to become a family favorite. Let’s get started on making this timeless Indian sweet from scratch—the way it’s meant to be enjoyed: homemade, heartfelt, and absolutely delicious.
What Is Chikki?
Chikki is a beloved traditional Indian sweet that has been enjoyed for generations, especially during winter festivals like Makar Sankranti and Lohri. At its core, this treat is a delightful combination of jaggery (a natural, unrefined sweetener) and peanuts, but it’s so much more than just a sweet snack. Think of it as India’s version of nut brittle—except it’s free from refined sugar, nutrient-dense, and often considered a healthier alternative to conventional candy.
The most popular and widely loved version is peanut chikki, which combines the rich, earthy flavor of roasted peanuts with the deep caramel notes of melted jaggery. The result is a perfectly crisp and crunchy sweet with a nutty bite and a hint of smokiness from the jaggery.
However, chikki comes in a variety of delightful forms. From til chikki made with sesame seeds to murmura chikki crafted with puffed rice, each variation offers a unique texture and taste. You’ll also find versions made with roasted chana dal (dalia), amaranth seeds (rajgira), dry coconut, and assorted nuts like almonds, cashews, and pistachios. Each one reflects the local flavors and traditions of different regions in India.
Beyond its irresistible taste, chikki is known for its health benefits. Jaggery is rich in iron and minerals, while ingredients like peanuts and sesame seeds provide protein, fiber, and healthy fats. It’s a guilt-free indulgence that satisfies your sweet tooth while nourishing your body.
Whether enjoyed as a snack, a festive treat, or a post-meal sweet, chikki remains a timeless favorite that brings warmth, crunch, and joy in every bite.
You’ll Love This Chikki Recipe:
1. 100% Preservative-Free
Unlike store-bought versions that often include ingredients like corn syrup, glucose, artificial flavors, and a mix of sugar and jaggery, this homemade chikki is pure and clean. It’s made using just jaggery and your choice of nuts or seeds—no hidden additives, no preservatives—just real, wholesome ingredients.
2. Surprisingly Simple to Make
While many believe peanut chikki is tricky and difficult to get right, the truth is it becomes incredibly easy when you follow a few key tips and a tried-and-tested method. With the right jaggery consistency and a bit of patience, you’ll be amazed at how smooth the process can be—even for beginners.
3. Balanced Sweetness
This recipe avoids the overly sugary taste that some chikkis have. By following the exact proportion given in the recipe, you’ll achieve the perfect balance—sweet, but not cloying. It allows the flavor of the nuts or seeds to shine through, without being masked by excess sugar.
4. Nutritious & Satisfying Snack
Homemade chikki isn’t just a treat—it’s also energizing and nourishing. Peanuts and seeds provide healthy fats and plant-based protein, while jaggery aids digestion and boosts iron levels. It’s a guilt-free, wholesome snack both kids and adults can enjoy, especially during colder months. My daughter loves munching on these after school—warm, filling, and packed with goodness!
Ingredient Notes For Peanut Chikki:
- Peanuts – Roasted and Crushed: Peanuts are the heart of any classic chikki. For this recipe, you’ll need to dry roast the peanuts until they are golden and aromatic. Once roasted, allow them to cool slightly, then remove the skins by rubbing them between your palms or inside a cloth. After that, lightly crush the peanuts, breaking them into halves or coarse pieces. This not only helps them bind better with the jaggery but also gives the chikki a nice, crunchy texture.
- Tip: If you’re buying peanuts specifically for making chikki, go for pre-shelled and skinless peanuts—they save time and effort. However, if you already have peanuts with skin in your pantry (as I often do), you can absolutely use those by following the simple roasting and peeling method.
- Jaggery – Choose the Right Type: Jaggery is the sweet foundation of this traditional treat. But not all jaggery is the same. You’ll find various kinds in the market—soft, sticky jaggery blocks, powdered jaggery, and firm golden jaggery chunks. For peanut chikki, it’s important to use the firm, golden-brown jaggery that melts and sets well, often referred to as “chikki jaggery” or “gur for chikki.”
- This type of jaggery has the perfect consistency when melted and provides the crisp, crackly texture once cooled. Using soft or impure jaggery can result in a chewy, sticky chikki instead of the classic brittle-style crunch.
- Tip: Avoid dark or impure jaggery, as it may have high moisture content and could prevent the chikki from setting properly.
How To Make Peanut Chikki?
Roasting the Peanuts:
1) Begin dry roasting the peanuts in a heavy-bottomed pan over medium-low heat. Keep stirring regularly so the peanuts roast evenly without getting scorched.
2) How to tell if peanuts are roasted:
The skins loosen and come off effortlessly when rubbed between your fingers.
The peanuts develop brown specks and the skins may appear slightly charred.
You’ll notice a rich, nutty aroma—this indicates they’re ready.
3) Transfer the roasted peanuts to a plate and let them cool slightly—just until warm to the touch.
4) Transfer the slightly warm peanuts into a ziplock bag and lightly press them with a rolling pin to break them in halves. The goal is to break them in half and loosen the skins, not to powder them. Some smaller crushed pieces are fine.
5) Now separate the skins: Empty the crushed peanuts into a large strainer and shake it well. Most skins will fall away. Pick off any floating bits and discard.
6) If a few skins remain stuck, remove them by gently pressing the peanuts between your fingers and splitting them.
7) Set aside the cleaned, halved (and slightly crushed) peanuts in a bowl. These are ready for the chikki.
Preparation Before Making Chikki:
1) Get a bowl of ice-cold water ready. This will be used to check the jaggery syrup consistency.
2) Prep your workspace:
Lay a silicone mat on the countertop to keep the surface steady and prevent slipping while rolling.
Keep two pieces of parchment paper ready.
Have a rolling pin and a sharp knife or pizza cutter handy for cutting.
Making Peanut Chikki:
1) Place jaggery in a thick-bottomed pan and turn the heat to medium-low.
2) Keep stirring constantly. The jaggery will first melt into a thin, bubbly syrup.
3) Keep stirring as the mixture thickens and turns a darker shade. Be attentive—it can burn quickly.
4) Check the syrup consistency:
Drop a little syrup into the cold water.
Wait a few seconds and try to break it with your fingers.
If it forms a firm ball that snaps easily, it’s ready.
Note: This indicates the “hard ball” stage, typically between 260–265°F when measured with a candy thermometer.
Checking the syrup consistency:
Left Image:
When you drop a bit of the syrup into the bowl of cold water, it stays soft, stretchy, and forms long threads. This indicates the syrup hasn’t reached the right stage yet—let it cook for a little longer while stirring continuously.
Right Image:
As soon as you drop the syrup into the cold water, it instantly solidifies into a firm mass. When you try to snap it with your fingers, it breaks cleanly. You may even hear a crisp sound if you tap the hardened drop on the bowl’s edge or on the counter. This shows the syrup is at the perfect stage—go ahead and proceed with the next step immediately.
5) Once it reaches the correct stage, turn off the heat and immediately add the roasted peanuts.
6) Mix quickly and thoroughly so the jaggery coats all the peanuts evenly.
7) Pour the mixture onto the parchment paper on your counter.
8) Cover it with the second sheet of parchment and gently press it down using your palm.
9) While the mixture is still hot, roll it out evenly using a rolling pin. Keep the thickness around ¼ inch.
10) While warm, score the surface with a knife or pizza cutter to mark the desired shapes (squares or diamonds).
11) Allow it to cool completely. The mixture will harden as it sits.
12) Once set, break along the cut lines. Your homemade peanut chikki is ready to enjoy!
Expert Tips For BEST Peanut Chikki Recipe
- As the syrup begins to thicken, immediately reduce the flame to the lowest possible setting. This helps control the cooking and prevents the jaggery from burning or becoming bitter.
- Keep stirring constantly—this step is non-negotiable. Even while checking the syrup’s consistency, do it quickly and return to stirring right away. Continuous movement keeps the heat evenly distributed.
- Check the consistency frequently by dropping a small amount of syrup into the bowl of cold water every few seconds. In a matter of seconds, the syrup can shift from perfect to overdone, so timing is crucial.
- What to look for in the water test: The syrup should form a firm, hard ball that snaps cleanly when broken. If it’s still soft or bends easily, it needs more cooking. If it becomes too hard or sticky, it’s gone too far.
- Avoid distractions at this stage. Remain alert and focused—the difference between perfectly cooked syrup and burnt syrup can happen in just a few seconds.
- As soon as the syrup reaches the right consistency, move quickly—switch off the heat right away and mix in the peanuts without delay. Delaying even by a few seconds can make the syrup overcook due to residual heat in the pan.
- Mix swiftly and thoroughly so the jaggery coats all the peanuts evenly before it begins to set.
