Name: Peanut and Sesame Seed Chikki (Til & Moongphali Chikki) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Sesame Seeds (also known as safed til, white); 1 cup Peanuts (raw, unsalted); 1 ¾ cup Sugar (granulated); 2 tbsp Ghee (1 tbsp for greasing, 1 tbsp for the chikki)

Peanut and Sesame Seed Chikki (Til & Moongphali Chikki) Recipe

Amrita Iyer

UpdatedJuly, 2025

25 minutes

702 reads

4.56 from 9 votes

North Indian

About Peanut and Sesame Seed Chikki (Til & Moongphali Chikki) Recipe

Celebrate the harvest season with this delightful Peanut and Sesame Seed Chikki recipe! This traditional Indian sweet treat is perfect for festivals like Makar Sankranti, Pongal, and Lohri, but also makes a delicious anytime snack. Made with simple, wholesome ingredients, this crunchy chikki is both satisfying and nutritious.

Our recipe combines the rich flavor of roasted peanuts with the nutty aroma of sesame seeds, all bound together with caramelized sugar. It's easier to make than you think—ready in under 20 minutes!

This recipe is a delightful blend of textures and tastes, offering a perfect balance of sweet and nutty. Get ready to impress your family and friends with this simple yet elegant homemade chikki.

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Recipe Time & More

Prep15

Cook10

Total25

Calories199 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Savoury Sweet

Ingredients

For the Chikki

▢ 1 cup Sesame Seeds also known as safed til, white
▢ 1 cup Peanuts raw, unsalted
▢ 1 ¾ cup Sugar granulated
▢ 2 tbsp Ghee 1 tbsp for greasing, 1 tbsp for the chikki

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Instructions

Prepare the Nuts and Seeds

Dry roast the sesame seeds in a medium-heat pan until light golden brown. Pour onto a plate to cool completely. Repeat with the peanuts, roasting until the skins begin to separate. Let cool. Coarsely grind the peanuts separately then combine with the cooled sesame seeds.

Prepare the Sugar

Lightly grease a baking sheet or thali (a large, flat serving platter) with 1 tablespoon of desi ghee. Set aside near your stove.
In a non-stick pan over medium heat, add the sugar. Stir constantly until it melts completely and turns into an amber-colored, clear syrup. Be patient and continue stirring to prevent burning.

Combine and Set

Quickly pour the roasted nut and seed mixture into the melted sugar syrup. Stir vigorously to coat everything evenly. Immediately pour the mixture onto the prepared baking sheet and spread it evenly using a spatula.

Cool and Cut

After 5 minutes, while the chikki is still hot, use a sharp knife to score the mixture into squares or desired shapes. This will help it break cleanly once it cools.

Cool and Store

Let the chikki cool completely for at least 15-20 minutes before breaking along the scored lines. Store in an airtight container at room temperature for up to 2 weeks.

Recipe Notes

Expert Tips for the Perfect Chikki

Use high-quality ingredients: The flavor of your chikki depends on the quality of your peanuts and sesame seeds. Choose fresh, flavorful options.
Don't rush the sugar: Take your time melting the sugar. Rushing can lead to burning or unevenly cooked chikki. Low and slow is key!
Work quickly once the sugar is melted: The sugar syrup cools and sets quickly. Be efficient in combining and spreading the mixture onto the tray.
Experiment with flavors: Add a pinch of cardamom powder or a few drops of vanilla extract to the sugar syrup for a unique twist.