Chikki (Indian Peanut and Jaggery Brittle)
Crisp, dark brittle of roasted peanuts set in melted jaggery with a hint of cardamom. A classic Indian street sweet that is naturally vegan.
- Time40 min
- LevelMedium
- Costabout £0.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease a large baking tray or a clean worktop, and a rolling pin, with coconut oil.
- 2
Warm the peanuts in a dry frying pan over a low heat for 3 minutes so they are crisp and hot. Keep them warm.
- 3
Put the jaggery and water in a heavy pan over a low heat. Stir until melted, then bubble for 5 to 8 minutes until it is a thick, dark, glossy syrup.
7 min - 4
Test a drop in a glass of cold water. It should set hard at once and snap cleanly. If it stays chewy, cook for another minute and test again.
- 5
Take off the heat and stir in the coconut oil and cardamom. Tip in the warm peanuts and mix fast to coat.
- 6
Pour onto the tray and roll out thin with the oiled rolling pin, working quickly as it sets in a minute or two. While still warm, mark into squares with an oiled knife.
- 7
Leave to cool for 20 minutes, then break along the lines. Keep in an airtight tin.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
