Peanut Chikki — Groundnut Chikki, Benefits, Calories & Where to Buy

Peanut chikki — sold across India as groundnut chikki, shengdana chikki, palli patti and mungfali chikki — is the most widely eaten brittle in the country: whole roasted groundnuts set into molten jaggery, rolled thin and cut into bars.

It is the chikki most people meet first, sold at railway platforms, temple stalls and winter markets, because groundnuts are cheap, filling and travel well. In the sesame belt around Karauli it sits beside gazak on the same tray through January.

The groundnuts are dry-roasted in small lots until the kernels split easily, then cooled and rubbed between cloth so the papery skins come away — skipping this step is the single most common reason homemade peanut chikki turns bitter.

The jaggery is cooked to hard-crack stage, the nuts are folded in off the flame, and the mass is tipped onto a greased stone slab and rolled thin. Ours is broken into rustic hand-cut shards rather than machine-cut squares.

Deep roasted-peanut flavour against dark caramel jaggery, with a firm snap that gives way to a crumbly, nutty chew. Less delicate than til chikki, more filling than any other variety, and the least sweet-tasting of the range because the groundnuts balance the gur.

Groundnuts are one of the most affordable sources of plant protein and healthy fats in Indian kitchens, and setting them in gur rather than refined sugar keeps the iron and trace minerals jaggery is valued for. Two ingredients, no maida, no preservatives — which is why it has served as a working person's travel snack for generations.

This is general food information, not dietary or medical advice — anyone managing blood sugar or a specific health condition should speak to a qualified professional, because chikki is calorie-dense and jaggery is still a sugar.

Peanut chikki runs approximately ~450–480 kcal/100g, driven mostly by the oil content of the groundnuts — so a single 20 g bar is around 90–95 kcal.

These are typical indicative ranges for traditionally made chikki and are provided for general guidance. Actual values vary with recipe, jaggery grade and nut ratio — always check the nutrition panel on the pack you buy.

Keep it in an airtight tin away from steam and sunlight; peanut chikki holds 3 to 6 months this way. Groundnut oil picks up smells easily, so store it away from spices, and never seal the container before the bars are completely cold.

We make peanut chikki in small winter batches near Karauli, Rajasthan with pure jaggery and no palm oil, under FSSAI Lic. No. 12224038000012, and ship pan-India. Message us for current pack sizes, gift boxes or bulk quantities.

Want to make it yourself? Our peanut chikki recipe covers the exact ratios, the hard-crack temperature and the five ways a batch fails.

For the numbers, see our chikki calories and nutrition breakdown comparing peanut, til, kaju, badam and dry fruit chikki per piece.