Peanut Chikki is a traditional Indian sweet made during festivals like Diwali and Makar Sankranti. Historically, it was a way to preserve peanuts and jaggery together, providing a high‑energy snack for travelers and laborers.

Across India, chikki varies by the main nut or seed: Bengal uses sesame (til), Maharashtra favors peanuts, Gujarat adds sesame‑peanut mixes, and Punjab often adds cashews or pistachios. The sweetener can be jaggery, gur, or unrefined palm sugar.

It is typically cut into bite‑size squares or rectangles and served as a snack with tea or offered as a prasad (gift) during religious ceremonies and festive gatherings.

Peanut Chikki is especially popular during Diwali, Makar Sankranti, and regional harvest festivals because its sweet, crunchy texture symbolizes prosperity and abundance.

Authentic Peanut Chikki uses raw peanuts, pure solid jaggery (gur), and regular salt. Modern shortcuts may replace jaggery with powdered jaggery or brown sugar, but this changes texture and flavor.

Peanut Chikki pairs nicely with spiced tea (masala chai), roasted chickpea snacks (bhuna chana), and other sweets like sesame laddoo or coconut barfi for a festive snack platter.

Common errors include over‑roasting peanuts, under‑cooking the jaggery syrup, and cutting the chikki after it has cooled too much. Both lead to a soft, sticky or overly hard final product.

The water‑drop test reliably indicates the hard‑ball stage without needing a thermometer, which can be inaccurate in home kitchens. It ensures the jaggery syrup is just right for a crisp yet non‑sticky chikki.

Yes, you can prepare it a day ahead. Once fully set, store the bars in an airtight container at room temperature. They stay crisp for up to two weeks; refrigeration may make them harder.

The YouTube channel CookingShooking Hindi specializes in simple, home‑style Indian recipes presented in Hindi, focusing on traditional techniques, minimal ingredients, and practical cooking tips for everyday cooks.

CookingShooking Hindi emphasizes pure, chemical‑free preparations, often avoiding processed ingredients like powdered jaggery. The host also shares detailed visual cues—such as the foam stage and skin‑removal method—that set the tutorials apart from more generic Indian cooking channels.