Peanut chikki is a traditional Indian sweet that originated as a street‑food snack in North India. It was historically made during festivals and winter months because peanuts and jaggery were readily available and provided quick energy.

Besides the classic peanut version, regions make chikki with sesame (til), chickpeas (chana), rajgira (millet), or a mix of nuts and seeds. Each region adjusts the sweetener—some use jaggery, others use unrefined palm sugar.

It is usually served as a snack with tea or offered as a sweet treat during festivals like Diwali and Makar Sankranti. It is also packed in lunchboxes for schoolchildren because it stays fresh for days.

Peanut chikki is popular during winter festivals such as Makar Sankranti, Lohri, and Diwali. It is also given as a homemade gift during weddings and religious ceremonies.

Its combination of crunchy roasted peanuts and the deep, caramel‑like flavor of pure jaggery creates a texture that is crisp yet melt‑in‑the‑mouth, distinguishing it from other Indian sweets that are often soft or syrupy.

Authentic ingredients are raw peanuts, pure jaggery (unrefined cane sugar), a pinch of salt, and sometimes a touch of ghee. Substitutes can include brown sugar for jaggery or cashews for peanuts, though the flavor profile changes slightly.

Peanut chikki pairs nicely with hot masala chai, but it also complements savory snacks like samosa or pakora, offering a sweet contrast. It can be served alongside other traditional sweets such as ladoo or barfi on a festive platter.

Common errors include over‑roasting peanuts (causing bitterness), under‑cooking the jaggery syrup (resulting in a sticky chikki), and cutting the chikki after it has hardened. Follow the water‑drop test and cut while the mixture is still warm.

The water‑drop test is a traditional method that accurately indicates the syrup’s setting point without needing specialized equipment. It works well for jaggery because the sugar concentration is high and the test shows when the syrup will harden quickly.

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