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Peanut Chikki With Jaggery
Richa Gupta
Peanut chikki is a very healthy recipe with combination of proteins from peanuts and iron from jaggery.
See how to make peanut chikki with jaggery. Peanut gajak is usually made in winter months especially during Makar Sakranti.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Served As
Desserts
Recipe Cuisine Type
Indian
Servings
4
Calories
455
kcal
Ingredients
1x
2x
3x
1
cup
Jaggery
1
cup
Peanut
1/2
teaspoon
Fennel Seeds
optional
1
tbsp
Desi Ghee
1
teaspoon
Grated Coconut
optional
Instructions
Dry
roast
peanuts in a kadai for 5-7 min on medium flame till crisp. Cool it down.
Remove the peel by rubbing the peanuts and separate the peels. Rub the peanuts to break in 2 pcs.
Melt jaggery in kadai on medium flame. Stir it continuously to avoid burning or overcooking.
Cook jaggery till it breaks like a toffee when dropped in cold water. If jaggery stretches when put in water, then cook for few more seconds.
Switch of the flame once cooked and add peanuts, fennel seeds and desi ghee. Mix well.
Spread the mixture on a greased plate and flatten it up. Sprinkle coconut on top for garnishing.
Put marks on chikki material. Cool it down completely.
Break chikki pcs and store in air tight container.
Video
Notes
Also, see:
Puffed Rice Chikki | Murmura Chikki
Makara Chaula (Odissa)
Makara Chaula – An Odia Cuisine On Makar Sankranti
Makara Chaula (Makar Sankranti Special From Odisha)
Nutrition
Calories:
455
kcal
Carbohydrates:
57
g
Protein:
10
g
Fat:
22
g
Saturated Fat:
5
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
9
g
Cholesterol:
10
mg
Sodium:
8
mg
Potassium:
277
mg
Fiber:
4
g
Sugar:
51
g
Vitamin A:
1
IU
Vitamin C:
1
mg
Calcium:
59
mg
Iron:
2
mg
Keyword
lohri
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