Peanut Chikki (Jaggery Brittle)
Crunchy roasted peanuts set in a glossy jaggery toffee, a snap-and-share sweet from Maharashtra.
- Time25 min
- LevelEasy
- Costabout £0.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Dry roast the peanuts in a frying pan over a medium heat for 5 to 6 minutes until lightly golden and fragrant. Tip onto a plate.
6 min - 2
Grease a sheet of baking paper and a rolling pin with the oil.
- 3
Melt the jaggery with the water in a heavy pan over a medium heat. Boil for 4 to 5 minutes, stirring, until it foams and a drop in a cup of cold water turns brittle and snaps.
5 min - 4
Quickly stir in the bicarbonate of soda and cardamom. The mixture will foam up and turn lighter.
- 5
Fold in the peanuts at once and pour onto the greased paper.
- 6
Roll out quickly to about 8 mm thick with the oiled pin while still hot. Score into squares or diamonds straight away.
- 7
Leave to cool and harden for 30 minutes, then snap along the lines. Keeps for 2 weeks in a tin.
30 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.
