Peanut Chikki | How To Make Peanut Jaggery Bar | Shengdana Chikki | Peanut Chikki Recipe | Ruchi

Peanut Jaggery Bar Recipe | Chikki Recipe | Shengdana Gud Ki Chikki | Makar Sankranti | How To Make Peanut Chikki | Peanut Chikki Recipe | Quick & Easy | Jaggery Chikki | Shingdana Chiki | Groundnut Chikki | Crushed Groundnut Chikki | Famous Chikki Recipe | Gud Chikki | Shing Gud Ki Chikki | Winter Recipe | Lonavala Chikki | Basic Chikki Recipe | Rajshri Food | Ruchi Bharani

Learn how to make Peanut Chikki or Peanut Jaggery Bar at home with our chef Ruchi Bharani.

Peanut Chikki Ingredients:
150 gms Peanuts
150 gms Sugarcane Jaggery
2 tsp Water
Water
1 tsp Ghee
Ghee (for greasing)

#PeanutChikki #PeanutJaggeryBar #AnybodyCanCookWithRajshriFood

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Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
In regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh and Sindhi regions of India, it is called layee or lai and in other north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam. In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti. In Kerala it is called Kappalandi muthai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka'i ladrillo.
It is a type of chikki or guddani, a confection made from jaggery, ground nuts and ghee. The product was sold by Maganlal Agarwal from his sweet meat shop in Lonavala, and packaged by railway authorities and sold to train travellers between Lonavala and Mumbai. Encouraged by this, Agarwal renamed the product "Maganlal chikki", and it later became and continues to be called Lonavala chikki. |

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