Chikki or Moongphali ki Patti

Prep: 10 mins Cook: 10 mins Number of Portions: 04


Gur (grated) - 2 cups
Peanuts (unsalted) - 2 cups
Desi ghee - for greasing


  • Heat a pan and add peanuts to roast them lightly.
  • Remove and gently crush them so as to split them. Keep them aside.
  • In a fresh pan add jaggery and then place on low heat. Allow it to melt and to start boiling.
  • Once it changes colour take a spoonful and drop it in cold water.
  • Remove and check if crackles between the teeth with a cracking sound.
  • Also check to see it is not chewy.
  • At this stage add the peanuts and mix thoroughly.
  • On a chopping board or a marble top grease lightly with desi ghee.
  • Remove the hot peanuts on to this greased surface and using a metal plate or a greased plastic film on top firm press it to spread it.
  • Using a rolling pin roll out thin.
  • Using hands give it a round shape.
  • Allow it to completely cool and once hardened serve.

Recipe Video