Sitting on a bench near Sea view, Clifton beach on chilly winter night and having freshly roasted peanuts from a wooden cart nearby, in a little newspaper bag are among st the few delights of Karachities. Pakistani peanuts or moong phali are smaller in size but a lot more tastier and sweeter. So for making my jaggery brittle / chikki, I used the local peanuts (moongfalli).
Note for beginners in easy Chikki / brittle making
Making easy brittle/Chikki is satisfying fun, really, if you are new too brittle/chikki making start with till chikki/sesame brittle that’s a lot easier and less hassle, ever healthier. The most important thing about chikki making is that it should be brittle, which is attained by heating jaggery to a level that it starts caramelizing. So if you don’t heat the jaggery / gur to that point, your chikki will be soft and crumbly. For that we test the jaggery in water. So do not skip the test and hopefully your brittle / chikki will turn out good in the first time. If not , try it two to three times and you’ll get the hang of it. Also even crumbly brittle is so tasty, it won’t go wasted.
Pure Jaggery/ desi gur
Now, winter is the season when you get fresh jaggery or gur, so i’m using Peshawari pure (desi) jaggery that is without soda. Although you can use any kind of jaggery and even sugar. As jaggery has many benefits, these chikki are great as a healthy snack for kids. Although, I have made them from scratch using raw peanuts with skin, you may take the short cut and buy roasted peanut. Or you can buy skinless peanuts and roast them.
Benefits of Jaggery Chikki / gur chikki
Chikkis are readily available in many places but mostly they are made up of sugar. So, i’m adding a few benefits of jaggery here. That might encourage you in making these at home. Trust me, jaggery peanut chikkis are addictive.
- Having jaggery after lunch and dinner prevents constipation by activating digestive enzymes.
- It heals flu-like symptoms, prevents respiratory disease.
- detoxes liver, and cleanses body.
- boosts the immunity.
- It’s high in iron hence prevents anemia.
- It’s also high in potassium, helps weight loss by reducing water retention and building muscles.
- It’s a natural sweetener.
How to make jaggery peanut Brittle/ mong phali chikki
Author: Mariam Huzaifa
Recipe time: 50 min|Prep time:40 min | Cooking time: 10 min |Cuisine: Indian, Pakistani | Recipe type: healthy snack, healthy sweet, Kid snack | Serving : 20
- 1 1/2 cups peanuts (mungfali)
- 1 1/4 cups grated jaggery (gur)
- 1 tbs ghee or oil
- 2-3 tbs oil for greasing (See Notes)
Utensils to grease
- flat surface, I used back of big thali, pizza pan will do too.
- rolling pin
- Grease heavily the back of a big heavy bottomed pizza pan or thali and rolling pin, with two tbs spoon oil. (See notes)
- Roast your peanut in oven 350 F for 10-12 minutes.
- Remove the skin of peanut by rubbing them between two hands.
- Separate skin from peanuts and crush them coarse in mortar and pastel.
- Keep a bowl with water ready for testing jaggery.
- Put grated jaggery in a heavy bottomed wok.
- Melt jaggery it on medium flame, while stirring constantly.
- Take the flame to medium high so jaggery start bubbling, turn of the heat, stir well so jaggery is uniformly caramelized.
- Test jaggery in water by dropping a small drop and then press it. If the drop form a soft lump like, cook more. If it turns hard immediately then your jaggery is ready.
- Mix in crushed peanut and quickly pour all mixture on greased thali. With greased rolling pin make 1/8 inch flat sheet.
- Apply a thin layer of oil on top of brittle for glaze.
- Make cutting marks while the brittle is still hot.
- Let the brittle cool completing before removing from thali.
- Store in airtight container at room temperature.
Step by step peanut jaggery brittle / moong phali gur chikki recipe
- Roast your peanut in oven 350 F for 10-12 minutes, check the doness. they should nice and crispy.
- Let them cool.
- Rub between hands and remove skin.
- Crush peanuts roughly by putting in zip lock bag and crushing with rolling pin.
- Or you can crush them roughly in mortar and pestle.
- We just want to break peanuts in smaller pieces so no heavy grinding.
- Grease the thali, rolling pin and your stirring spoon too. Literally smear a thick layer on thali, so the hot jaggery doesn’t glue to it.
- Keep a bowl with water ready for testing.
- Take jaggery in a heavy wok.
- Let it melt, than add oil along the side so the jaggery doesn’t stick to wok.
- Keep stirring so heat is evenly distributed and let jaggery melt on medium flame.
- Jaggery melt to a level of runny syrup.
- Increase heat to medium high and let it boil with constant stirring. the jaggery will caramelize.
- Turn off the heat and check jaggery in the bowl of water.
- Drop a lump of jaggery in water with the spatula.
- Check if the lump turns hard immediately. Jaggery is ready, add crushed peanuts.
- If lump stays soft. Cook jaggery for 1-2 more minute turn off flame and check again.
- When jaggery is ready add peanuts. Stir well.
- Then transfer mixture on the greased thali.
- With greased rolling pin roll into flat sheet about 1/8 inch.
- Apply oil of top for glaze.
- Immediately cut the peanut brittle with sharp and heavy knife into 1 x 1 square inch size,
- Try to separate the pieces apart.
- Peanut brittle can be stored in a air tight jar on the counter for up to a month or more.
- The Peanut brittle can stick the base tightly and won’t come out without breaking. Heavy greasing makes sure they don’t stick and also gives a nice glaze to brittle /chikki.