Til peanut chikki is very famous sweet in India during winters. Basically prepared with peanut, til and jaggery syrup, but can also be made using puffed rice, sesame seeds or mix combination. Til peanut chikki is the combination of til/sesame seeds and peanut mixed in jaggery syrup. I have made peanut chikki and dry fruit chikki as well on the occasion of Makar Sankranti and Lohri.
Til mungfali ki chikki is specially prepared for Makar Sankranti and Lohri festival in India. One of the best aspects of this festival is how people make a variety of snacks with sesame, peanut, nuts, jaggery, popcorn, puffed rice(murmura or moodi) and consume in almost every part of India.
This crunchy munchy snack chikki also called the jaggery brittle bar, during Lohri and Makarsankranti market is full of a variety of chikkis, gajak, revri, popcorn, and laddus. Jaggery and sesame seed both generates heat, which is why basic chikki recipe is always prepared with jaggery.
Til Peanut Chikki is
- a gluten-free and vegan snack
- sugar-free snack
- a healthy and nutritious snack
- kid-friendly and a great munching sweet
A perfect crunchy snack for health conscious people as well. If you do not like jaggery, then free feel to use sugar syrup to make this nutritious energy bar. Here I am using a combination of til/sesame seed, peanut, and jaggery to make my crunchy munchy jaggery brittle bar. Similarly, you can make cashew chikki, almond chikki, pista chikki, or dry fruit chikki
You may also like other Makar Sankranti, Lohri Recipe
Til Bugga | MakarSankranti Special
Til Aur Mava Laddu
Pongal – Van Pongal or Khara Pongal
This recipe executed in two parts. At first, dry roast the peanuts and rub their skin off. Secondly, prepare jaggery syrup. Generally, jaggery starts melting as soon as it gets heat, but this can be triggered by adding little water or ghee/clarified butter. So without any further delay let us look at the how to make crunchy til peanut chikki.
Til Peanut Chikki Recipe | Jaggery Brittle Bar
 Ingredients                   Yields 12-16 pieces
How To Make Til Peanut Chikki
- First of all, dry roast the peanut in a pan. Let them cool down and get their skin off.
- Â Next, dry roast the til or sesame seeds. This takes only 2-3 min, roasting more than this will make seeds brown in color and bitter in taste.
- Grease a plate or tray and keep it ready.
- Take water, ghee (optional), and jaggery in a heavy bottom pan and heat on medium flame. Jaggery will start melting and soon bubbling. Keep stirring it on medium heat. Drop a little quantity in normal water and check if jaggery syrup is hardening. If not then heat 30sec to 1 minute more.
- If it hardens than add chopped almonds, cardamom powder, til and peanut.
- Mix well and pour on the greased plate/tray.
- Flatten it with the help of a greased rolling pin.
- Make the cut with the help of a knife while the mixture is hot. Let it cool down and snap gently.
Note
- Jaggery syrup should be checked in water before adding the rest of the ingredients. Just pour 2-3 drops in water and see if it hardens. If not then keep boiling it on low flame for 30sec to 1 min more. Repeat this process until you notice.
- Crunchy chikki is completely depended on the jaggery syrup. Based on that texture will be soft or crunchy.
If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.
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Learn How to Make Til Peanut Chikki
Ingredients
- 2 Cup peanut
- 1 + 1/2 Cup Jaggery
- 1/2 Cup til/sesame seed
- 1/4 Cup chopped almonds
- 1/4 Cup grated coconut
- 1 Tsp cardamom powder
- 1 Tsp ghee/clarified butter (optional)
- 2 Tblsp water
Instructions
- Dry roast the peanut in a pan. Let them cool down and get their skin off.
- Dry roast the til/sesame seeds. This takes only 2-3 min, roasting more than this will make seeds brown in color.
- Grease a plate or tray and keep it ready.
- Take water, ghee, and jaggery in heavy bottom pan/wok and heat on medium flame. jaggery will start melting and bubbling. Keep stirring it on medium heat. Drop a little quantity in normal water and check if jaggery syrup is hardening. If not then heat 1-2 min more.
- If it hardens than add chopped almonds, cardamom powder, til/sesame seeds and peanut.
- Mix well and pour on the greased plate/tray.
- Flatten it with the help of a greased rolling pin.
- Let it cool down and cut them into square or rectangle pieces.
Notes
Note
- Jaggery syrup should be checked in water before adding rest of the ingredients.
- Chikki is completely depended on the jaggery syrup. Based on that texture will be soft or crunchy.
Nutrition
I Camp in my Kitchen
pefect chikki's priya! love the compostio!One of the best snacks we have in our cuisine, so rich in calcium and perfect for those sweet tooth and hunger pangs!!
Srivalli
Pictures have come out so well!..and I love these chikkis..
Suja Ram
Am drooling here over those beauties! Simple recipe, yet sooo yummy. Your pics are lovely too!
Jayashree
I like chikkis of all kinds. All three versions you've posted have come out really well.
Sapana Behl
We are crazy for chikkis. This one looks super yummy.
Sandhiya
Love all the three sesame chikkis that you have shared this series !!! Sounds simple and delicious.
vaishali sabnani
I am loving this chikki..all the ingredients going in there would make it so so delicious.
Harini R
Wow! the ingredient list makes this brittle a unique one.
Priya Suresh
And this chikki is my weakness, my mouth is just watering here. those chikki squares are inviting me.
Usha
Chikki has come out perfect and like the addition of coconut.