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Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

I have been meaning to try Shengdana Chikki or Peanut Brittle with Jaggery for a while now. I finally made this super-simple 3-ingredient dessert, also known as Moongfali Chikki, for Sankranti this year.

Moongfali ChikkiPin

Moongfali Chikki

I am quite thrilled at how this evergreen chikki turned out; it had the perfect crackle, was not too hard, was not chewy, and had just the right amount of sweetness to complement the nuttiness of the roasted peanut.

Lonavala, a hill station near Mumbai, is very famous for its chikki. As I child, I always used to wait for the train to stop at Lonavala station on our way back from a trip to the South to buy all kinds of Chikki; Moongfali, Til, Chana, Dry Fruit, and so much more. Not to mention the Chocolate Fudge. Now I make all these are home. 🙂

This Moongfali Chikki/Peanut Brittle can be stored for a few days, and so I like to have it on hand to satisfy those after-a-meal sweet cravings (to be honest, in my case, they are sweet pangs :D).

I prefer using jaggery in my sweets and so I made this Shengdana Chikki with Jaggery; however, it turns out just as delicious with sugar.

I also made Tilgul | Til ke Laddu and Til Gul Poli  for Sankranti.

I made the chikki with roasted peanuts available in the market to save on time.

Shengdana Chikki made with roasted peanuts and jaggeryPin

Shengdana Chikki

How to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

Ingredients

  1. Peanuts – 150 gms
  2. Jaggery – 125 gms
  3. Ghee – 2 tbsp

Step-by-Step Instructions to Make Shengdana Chikki | Moongfali Chikki | Peanut Brittle with Jaggery

  1. Preparations
    1. Use about 1/2 tsp ghee to grease a flat surface such as the back of a plate.
    2. Use 1/2 tsp ghee to grease a rolling pin.
    3. Set aside the greased plate and rolling pin.
  2. Roast the Peanuts 
    1. In a heavy-bottomed pan, over low to medium heat, dry-roast the peanuts till they start to pop. Stir constantly to avoid burning the peanuts.
    2. Transfer the roasted peanuts into a plate and let them cool.
    3. Rub the peanuts between your palms to deskin them.
    4. Just blow lightly to separate the skin from the peanuts.
    5. Gently press the peanuts to split them.
    6. Set aside the roasted, deskinned peanuts.
  3. Making the Jaggery Syrup
    1. Keep about 1 cup water handy.
    2. In a heavy-bottomed pan, over low heat, heat the ghee.
    3. When the ghee melts, add the jaggery.
    4. Over low heat melt the jaggery and cook the jaggery for about 3 to 5 minutes.
    5. Drop a few drops of the melted jaggery into the water.
    6. Wait for a few seconds and take the jaggery out of the water.
    7. Check that it is brittle, not soft. If it is soft, continue to cook the jaggery syrup.
    8. Immediately, add the peanuts to the jaggery syrup and mix quickly till all peanut are evenly coated with the syrup.
    9. Immediately, transfer the peanut-jaggery mix onto the greased plate.
    10. Use the greased rolling pin to roll the mix into a sheet about 1/4″ thick.
    11. While the chikki is hot, use a sharp knife to cut it into 2″ squares.
    12. Let the chikki cool to room temperature.
    13. Use a sharp knife to gently separate the chikki from the plate.
    14. Break into squares at the previously made cuts.
  4. Enjoy!
  5. Store the remaining pieces in air-tight container.
Indian Peanut Brittle made with jaggery and peanutsPin

Indian Peanut Brittle

I am taking this delicious easy to make recipe to the 128th Foodie Monday Bloghop where the theme is 3-Ingredient Recipes.

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Comments

  3. sevenroses says

    I too loved the Lonavala chikki! had to buy every single type they sold! will try this one and hope it turns out like yours

    Reply

  12. Supriya Jairath says

    I didn’t know that you have been such a wonderful cook and all these posts are directly from you till I read this one.

    Reply

  13. Sandhya says

    Aruna, The chikki looks perfect and I like your step by step instructions. You used regular jaggery for it, right? Not chikkicha gul.
    I can so relate to that Lonavla chikki stop! I am always running from the chikki to the vada paav and back 🙂

    Reply

    • Aruna says

      Regular Chikki, Sandhya. Came out just perfect. A tip I got from someone was that we can add about 1 tbsp Milk to the regular gur as it melts to get the same feel as Chikki Gur. However, I did not use any milk here.

      Yes, train journeys were so much fun. Sadly, now I lack the patience to sit still in a train for more than 3-4 hours.

      Reply

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