Peanut Chikki Recipe | Kadalai Mittai

Peanut Chikki / Kadalai Mittai is very famous in South Indian. This can be either made as a brittle or simple can be made into balls and relished. This peanut chikki is made with just 2 ingredients peanut and jaggery.

One of the oldest and traditional recipes made for all occasions. If you have roasted peanuts this can be made in no time. The sting consistency of the jaggery should be hard while testing in water. The is jaggery should form like a ball. It should not get dissolved. You can even add 1/4 cup grated coconut along with peanuts which gives nice extra flavor to the brittle. Some even add a tbsp of rice flour to the mixture to get the hard brittle. Using the same method add any nuts of your choice and make the brittle(eg. cashew chikki, walnut chikki, roasted gram chikki and so on). Now let us see how to prepare this recipe.

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Peanut Chikki Recipe | Kadalai Mittai

Print Recipe

Nutty and crunchy peanut brittle.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
16 pieces approx	5 min

Cook Time

30 min

Servings Prep Time 16 pieces approx 5 min

Cook Time 30 min

Peanut Chikki Recipe | Kadalai Mittai Print Recipe Nutty and crunchy peanut brittle. CourseDessert CuisineSouth Indian Servings Prep Time 16 pieces approx 5 min Cook Time 30 min Servings Prep Time 16 pieces approx 5 min Cook Time 30 min

Ingredients

• 1 cup Peanuts/Verkadalai
• 3/4 cup Jaggery/Vellam
• 1/4 cup Water
• 1 tsp Ghee to grease

Servings: pieces approx

Instructions

1. If you are using peanuts with skin, then dry roast it for 4-5 mins. Let it cool for a while and rub peanuts between your hands and deskin it. I am using the skinless and roasted one.
2. Heat a pan and roast the peanuts for a minute and set aside.
3. Now add jaggery and water. Bring to a boil. If there are any impurities filter it and transfer to the same kadai.
4. Boil the syrup until it reaches the thick consistency. That is when you drop a little jaggery syrup in the water it should retain its shape and it should be hard, this is a perfect consistency.
5. Now add the roasted peanuts and cook for a min or two. Then transfer this to a greased plate and let it cool for a while. When still the brittle is warm cut into pieces. Now let it cool completely and then serve.

Recipe Notes

• The sting consistency of the jaggery should be hard while testing in water.
• You can even add 1/4 cup grated coconut along with peanuts.
• Some even add a tbsp of rice flour to the mixture to get the hard brittle.
• Using the same method add any nuts of your choice and make the brittle(eg. cashew chikki, walnut chikki, roasted gram chikki and so on).

Share this Recipe

Nutty and crunchy peanut brittle.

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