Groundnut Chikki is the loveliest, most crunchy Indian sweet made from roasted peanuts, groundnuts, and jaggery. It's a favourite during festivals, especially Makar Sankranti, a trendy snack that offers a combination of rich flavours and health benefits. The groundnut chikki recipe requires minimal ingredients: groundnuts, jaggery, and a few optional flavourings such as cardamom or ghee. Roasted peanuts are golden and crispy, then lightly peeled off their skins. In another pan, jaggery is mixed with minimal water and melted into syrup. The syrup is then cooked until it attains the needed thickness, which technically is called a "soft ball" stage. Roasted peanuts are mixed with the jaggery syrup, and these two are stirred well to get an even coating of peanuts on the syrup. The hot mixture is then spread over a greased surface and pressed into a flat sheet. Once it cools down and sets, these chikkis can be cut into smaller pieces and consumed. Groundnut chikki is a versatile recipe that adds ingredients like sesame seeds, coconut, and dried fruits. It tastes great and provides immense health benefits since peanuts are a good source of protein and healthy fats, along with antioxidants; jaggery is a natural sweetener that provides energy and aids digestion. A crunchy, sweet candy, groundnut chikki is perfect for all who love traditional Indian sweets and is a great snack to enjoy with tea or coffee.

• 2 cup groundnut
• 11/2 cup jaggery

• Groundnut chikki, or peanut brittle, is one of those sweets that's ridiculously simple but incredibly satisfying, with the perfect balance of crunchy peanuts and rich jaggery sweetness.
• Start by roasting 2 cups of peanuts (groundnuts) lightly—either dry roast them in a pan over medium heat or pop them in the oven.
• If you're using a pan, be sure to keep stirring the peanuts often so they toast evenly and don't burn.
• Once roasted, let them cool for a bit before peeling off the skins—rub the peanuts between your hands to remove the skins easily.
• Set the peeled peanuts aside while you prepare the jaggery syrup.
• Take 1 1/2 cups of jaggery (also called good or Bella) and pour it into a heavy-bottomed pan with 2 tablespoons of water.
• Heat it over medium-low heat, stirring occasionally until the jaggery starts to melt and turn into syrup.
• Keep an eye on it—overcooking the syrup can make it too thick and hard to work with, so aim for a consistency that forms a soft ball when tested in cold water.
• To test, drop a small amount of the syrup into a bowl of cold water, and then try to roll it into a soft ball with your fingers.
• If it holds its shape but isn't too sticky, it's perfect.
• Once your syrup is ready, remove the pan from the heat.
• Add the roasted peanuts to the syrup and stir well to coat them completely.
• Now, move quickly! The syrup hardens as it cools, so make sure all the peanuts are well coated before it sets.
• Transfer the peanut-syrup mixture onto a greased surface or a tray lined with parchment paper.
• Use a spatula or rolling pin to spread it evenly, and gently press down to compact the peanuts together.
• Let the chikki cool and harden for 15-20 minutes.
• Once set, use a sharp knife to cut it into small squares or rectangles, depending on your preference.
• And just like that, your groundnut chikki is ready!
• Try out this recipe of groundnut chikki today.