Coconut & Peanuts Chikki Recipe | Nariyal aur Sing ki Chikki

Chikkis are very popular sweet prepared at almost all places in India but the famous ones come from Lonavala, Matheran, Mahabaleshwar and Panchghani in Maharashtra. Chikkis are sweet bars or brittle made using Jaggery (Gud) with nuts, dry fruits or other ingredients rolled in. They are also made in to ball shapes. Even sugar is used in place of Jaggery (Gud) in some varieties of Chikki. You can make this wonderful sweet at home with this easy recipe and enjoy it with family. Jaggery helps in relieving cough and other cold symptoms usually found during months of November, December and January in India when the weather is cold. Thus, Chikkis are de facto standard for enjoying sweets during these months in almost all households. Here we have made Chikki using Popular ingredient Peanut and Desiccated Coconut. Do try this Coconut & Peanuts Chikki recipe this season!

Click the PLAY BUTTON below to view the video recipe of  Coconut & Peanuts Chikki:

Ingredients:

1 Cup Grated Gud (Jaggery)

1 Tsp Water

1 Tbsp Ghee + Ghee for Greasing

1/4 Tsp Baking Soda

1/4 Tsp Cardamom Powder (Elaichi)

1 Cup Desiccated Coconut

1/2 Cup Raw Peanuts (Peeled and roughtly crushed)

Serves: Makes about 300-350 gm Chikki

Preparation time: 10 min

Cooking time: 10 min

* 1 Cup = 237 ml

Method:

1. In a Pan heat 1 Cup Grated Gud (Jaggery) on low flame. Keep stirring while it melts.

2. Once Gud (Jaggery) starts to bubble add 1 Tsp Water and mix. This helps while rolling the Chikki as it will prevent Chikki to set immediately. It will prolong it a bit :)

3. Add 1 Tbsp Ghee (Clarified Butter). This helps in giving shine to Chikki. Cook for 2-3 min.

4. After 2-3 min check if gud is done or not by putting a drop of mixture in a bowl of water. If it sets immediately and breaks then mixture is done. Also taste it in mouth - it should not feel sticky. If it is done switch off the flame or else cook for 1-2 min more and check again.

5. Once Gud is done add 1/4 Tsp Baking Soda. Mix well and start flame on low.

6. Add 1/4 Tsp Cardamom Powder (Elaichi), 1 Cup Desiccated Coconut, 1/2 Cup Raw Peanuts (Peeled and roughly crushed) and mix well till all ingredients bind well. Switch off flame.

7. Grease a Platform or a Big Thali (Plate - use it upside down) and Rolling Pin. Immediately spread the mixture over it and lightly tap with hands to spread it well.

8. Use a rolling pin to flatten the Chikki. Try to make it as thin as possible without breaking it.

9. Make Square marks on the flattened Chikki using a knife.

10. Once Chikki is cooled down use a knife or spatula to separate chikki from platform and then gently cut it in to pieces alongside the cut marks.

11. Store it in an air tight container. Eat as much as you want and enjoy. Chikki will stay fine in air tight container for 10-12 days.

Tips:

1. Take Chikki Gud for making Chikki so that it turns out nice.

2. While checking Gud you can also place a drop on platform and it it sets and is not sticky on tasting it is done.

3. Do not overcook the Gud or the Chikki will have a bitter taste and the colour would turn dark.

4. Do not cook on high flame. Cook on low flame and if required heat on medium flame for a while only. Or else Gud will darken.

5. Take unsalted raw peanuts. If required lightly roast it in a Pan for 2-3 min and then peel off Peanuts Skin. You can also buy Peeled Raw Peanuts from market. For crushing peanuts you can use chilli cutter or else take Peeled Peanuts in a light Napkin and tie a knot. Then beat it with a Rolling Pin lightly which will lightly crush the Peanuts. It is not recommended to use a mixer grinder as it will turn Peanuts in to powder!

Click the "Print" Button on the top of this Page to "Save" this recipe