Peanut Chikki

Winters and gur (jaggery) go hand-in-hand. In a lot of households, meals end with a piece of jaggery. It is packed with antioxidants and hence, acts as a detox, flushing out toxins from the body. Jaggery is a natural sweetener & makes a great substitute for white sugar. A lot of people use it to prepare sweet dishes like Kheer, Halwa and various other Indian mithais. During winters, you will find Gur Chikkis on the nook and corner of every street. These come in a variety of assortments, using ingredients ranging from puffed rice to dried fruits to peanuts to sesame to coconut and plenty more….gur being the integrant binding them all together. This Peanut Chikki is a popular winter snack that’s a hit with all age-groups. It’s crunchy, sweet, chewy, all packed in one delicious punch! It’s also super easy to make…so here you go.

Peanut Chikki

Course: DessertCuisine: IndianDifficulty: Easy


Prep time


Cooking time




  • Peanuts: 2 cups

  • Gur (jaggery): 1.5 cups

  • Ghee: 1.5tbsp


  • Roast peanuts on low flame for about 15 minutes. They should be crunchy and their skin should peel easily.
  • Take a pan & add 1 tsp of ghee in it. Now add the gur and keep stirring, on medium flame, for about 6-8 minutes. The gur will gradually melt.
  • Drop a little gur on a plate to see if it’s setting immediately. If yes, it’s ready. If not, give it a few more minutes on low flame.
  • Now add the peanuts and stir vigorously for 2-3 minutes.
  • Spread the mix on a greased steel plate and cut into squares, while it’s still warm.
  • Let it cool down completely before storing it in an airtight jar.


  • If the peanuts are not roasted properly, they will leave a raw taste in the chikki. So take time and roast them well.
  • You can peel half the peanuts & let half be with skin, for a contrast in flavour and texture.
  • A little saunf (fennel seeds) can be added with the peanuts. They lend a beautiful flavour.

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