How to Make Peanut Chikki (Peanut Brittle) - Makar Sakranti Special-Indian Sweets

Eat.East.Indian's picture

Jan. 14, 2014

Learn how to make Peanut chikki at home which is a popular Indian snack during winter months and specially during Makar Sakranti. It is also known as Sing chikki, Gachak or moongfali Chikki (Mumfali Chikki), homemade Peanut bar or sengdana chikki,
Chikki is generally made from groundnuts and jaggery. It is a great homemade food gift as well as better than candy, snack to satisfy the sweet tooth.

In regions of North India, especially Uttar Pradesh and Bihar, this sweet is called Layyiya Patti, being also very popular in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called Ka'í Ladrillo.


Jaggery 250 Gram (unprocessed, unrefined cane sugar)
Raw peanuts 1 Cup (16 tbs)
Water 1/2 Cup (8 tbs)
Butter 2 Tablespoon



1. Line a baking sheet with parchment paper.


2. Place a wok on flame, stir constantly and dry roast peanuts for 3-4 minutes or until slightly brown. Set aside, let cool, and then gently remove the skin by rubbing.

3. In mortar and pestle, transfer the peanuts and crush lightly.

4. In a pan, melt butter, add jaggery and water. Stir until melted. Turn the flame on, bring to a boil and let the syrup simmer and thicken to 1 string consistency, for 4-5 minutes

5. Stir in crushed peanuts and pour into the lined baking sheet. Spread evenly and let cool. Cut into squares.


6. Serve or store in an airtight container for up to 3 months.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 245Calories from Fat 102

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 28 mg1.17%

Total Carbohydrates 33 g11%

Dietary Fiber 1 g4%

Sugars 28 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet