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Jaggery peanut brittle / Chikki /Palli patti !!

Swapna Sunil
20 minutes
Prep Time
20 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Jaggery peanut brittle / Chikki /Palli patti !! RECIPE

Peanut brittle is a crunchy munchy snack enjoyed by one and all. A must made dish during the festival of kites i.e..Sankranti/ Pongal !!

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Andhra Pradesh
  • Simmering
  • Roasting
  • Snacks
  • Healthy

Ingredients Serving: 8

  1. 1 cup Peanuts (groundnuts)
  2. 3/4 cup Jaggery, grated or finely chopped
  3. 1/4 cup water
  4. 1 tablespoon + for greasing Ghee (Clarified Butter)


  1. Roast peanuts in a pan (preferably heavy based pan) on a medium flame for approx. 5-6 minutes. Stir constantly to prevent burning. Let roasted peanuts cool for 3-4 minutes. Remove its skin while they are little warm and break them into halves.
  2. Grease surface of counter top or reverse side of a big plate and a rolling pin (belan) with ghee.
  3. Heat ghee in a heavy bottomed pan over low flame. Add jaggery and water and stir continuously on low to medium flame.
  4. When jaggery dissolves, stir and cook for approx 4-5 minutes on low flame.
  5. Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of bowl, then it is cooked otherwise cook it for some more time and repeat the checking process.
  6. Once the required texture is attained turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery.
  7. Pour mixture over previously greased surface. Quickly roll the mixture flat using rolling pin. Keep it’s thickness around 1/3-inch.
  8. Make approx 2 inch apart parallel horizontal and vertical cuts with knife while spread is still hot.
  9. When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.

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Vasantha Hanumantha Rao
Vasantha Hanumantha Rao   Nov-08-2016


Shoba Bharathraj
Shoba Bharathraj   Aug-29-2016

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