Peanut Sesame Seeds Chikki is a crunchy brittle made with roasted sesame seeds, and roasted peanuts mixed in hot jaggery syrup. It’s a popular sweet specially made during Sankranthi in India and considered nutritious because of the healthy ingredients used in it.
The recipe for this chikki is simple and preparing it is even easy. Simply roast white sesame seeds and peanuts on low heat separately until golden brown. Pound peanuts into smaller chunks and mix both ingredients with freshly made hot jaggery syrup that contains ghee and cardamom powder.
Personally, Chikki is one of my favorite sweet treats to snack on. So I frequently make it at home. In India, peanut chikki and sesame chikkis are made separately, but mixing them tastes even better. I hope you try this recipe and like it as much as I do!
Peanut Sesame Seeds Chikki
Crunchy brittle made with roasted sesame seeds and peanuts mixed in hot jaggery syrup
- non-stick pan
- small bowl with water
- parchment paper
- spatula and knife
- ½ cup white sesame seeds
- ½ cup peanuts (without skin)
- 1¼ cup granulated jaggery
- ¼ tsp cardamom powder
- ½ tsp ghee
- 2 tbsp water
Start by roasting white sesame seeds in a pan on low heat until they turn light brown. Transfer them into a bowl.
Roast peanuts until light brown, allow them to cool, and pound them into smaller chunks using mortal & pestle, or just lightly pulse them once or twice in a mixer and keep aside.
Add granulated jaggery into a non-stick pan along with water. Add ghee and cardamom powder and allow it to melt on low heat. Continue until the jaggery syrup starts to boil and become frothy. To test for consistency, drop a bit of the syrup using a spoon into a small bowl with water. If you break the solidified droplet using your fingers it should break and not be sticky. Once this consistency is reached, turn off the heat.
Swiftly add roasted sesame and peanuts into the syrup and mix before the mixture starts to solidify.
Transfer the mixture onto a parchment paper, and flatten it using a spatula coated with ghee until the surface is evenly flat.
Cut into desired-size squares using a knife and allow it to cool completely.
Remove the brittles or chikki from the parchment paper and store them in an air-tight container. Enjoy!
- To check for jaggery syrup consistency, drop a bit of the syrup into a small bowl of water – it should harden and be brittle when you break it with your fingers. Continue boiling the syrup on low heat until this consistency is achieved.
- Jaggery syrup starts to solidify as soon as sesame seeds and peanuts are added. So steps 4, 5, and 6 are to be done swiftly.
Check out other sweet recipes here!
Swaadista 
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