Palli Chikki
A crisp peanut brittle from South India made with roasted peanuts and bubbling jaggery syrup. It sets into shiny, snappy pieces with deep caramel notes and a gentle nuttiness in every bite.
For 12 servings
- prep · ~5 min
Prepare the peanuts and greased surface.
1.Spread the roasted peanuts on a plate and rub off as much loose skin as possible.2.Split the peanuts lightly by pressing them with a rolling pin or pulse them very briefly if you prefer smaller bits.3.Grease a steel plate, marble surface, or the back of a tray with ghee.4.Grease the rolling pin and knife so the hot chikki does not stick.TIPKeep everything ready before cooking the syrup because the mixture sets very quickly. - boil · ~4 min
Melt the jaggery.
Add jaggery and water to a heavy pan and cook over low heat until the jaggery melts completely. Strain if it looks gritty, then return it to the pan.
- simmer · ~6 min
Cook the syrup to hard-crack stage.
1.Cook the melted jaggery over medium heat until it bubbles and thickens.2.Stir often so it cooks evenly and does not catch at the bottom.3.Drop a little syrup into a bowl of water and check if it turns hard and snaps cleanly.4.Add the cardamom powder as soon as the syrup reaches that stage.TIPDo not stop at a soft ball stage or the chikki will turn chewy instead of crisp. - mix · ~1 min
Mix in the peanuts.
Add the peanuts to the hot syrup and mix quickly until every piece is coated well and the mass comes together.
- assemble · ~2 min
Spread and roll the chikki.
1.Transfer the hot mixture at once to the greased surface.2.Flatten it carefully with the greased rolling pin while still hot.3.Roll to an even thickness of about 5 to 7 mm.4.Work fast so the sheet stays smooth before it begins to firm up. - prep · ~1 min
Cut into pieces.
While the sheet is still warm, cut it into 12 squares or rectangles with the greased knife.
- rest · ~15 min
Let the chikki cool completely.
- serve
Break apart the pieces and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy pan for the jaggery so the syrup heats evenly and is less likely to scorch.
- 2If the melted jaggery looks sandy or has dirt, strain it before reducing or the chikki can taste gritty.
- 3Test the syrup in cold water; it should turn brittle and snap, not bend, before you add the peanuts.
- 4Warm peanuts mix in more easily than cold ones and help keep the syrup fluid for a few extra seconds.
- 5Roll immediately after mixing; even a short delay can make the mass too stiff to spread thinly.
- 6Score the slab while still warm, then let it cool fully before separating for cleaner, sharper pieces.
- 7Store the cooled chikki in an airtight tin or jar to keep it crisp and protect it from humidity.
Adapt it for your goals.
Sesame-peanut
Replace a portion of the peanuts with toasted sesame seeds for a nuttier, more traditional mixed chikki texture.
veganVegan
Use a neutral oil instead of ghee for greasing if you want a fully dairy-free version without changing the method.
spicedSpiced
Add a tiny pinch of dry ginger powder along with cardamom for a warmer, more old-style sweet-shop flavor.
bite sizeBite-size
Roll the slab slightly thinner and cut into small diamonds for snackable pieces that are easier to serve with tea.
Why this is on our healthy list.
Protein From Peanuts
Peanuts bring plant protein and satisfying richness, making this sweet more filling than sugar-only candy.
Good Fats and Crunch
The peanuts contribute natural fats and texture, which add staying power and a more balanced bite.
Less Processed Sweetener
Jaggery is a traditional sweetener that offers deeper flavor than refined sugar, so a little goes a long way in taste.
Frequently asked questions
The jaggery syrup likely did not reach hard-crack stage. In cold water, the syrup should harden immediately and snap cleanly.
