Easy Rajgira Peanut Chikki

Rajgira chikki with peanuts and jaggery makes a tasty and wholesome snack. Get an easy recipe with simple steps and clear tips for perfect texture.

To a heavy-bottomed pan, add peanuts.
Roast them on a slow to medium stove until the colour changes.
It will take around 8-10 minutes.
Let it cool completely.
Remove all the peanuts from the cloth, and lift the edges of the cloth so that the peanuts are covered inside.
Rub the peanuts so that the skin gets removed.
Using a spider strainer, discard the skin and keep the peanuts aside.
Watch my video on how to roast and peel the peanuts.
If using roasted peanuts, roast them on low for 4-5 minutes.
Crush half the peanuts with a mortar and pestle, so that we have big chunks of peanut.
Coarsely ground the remaining half in a mixer. Do not powder it fine; just a coarse powder is good enough.

Heat a heavy-bottom pot.
Once hot, add 1 tablespoon of Rajgira seeds to it.
Cover and shake the pot; the rajgira will pop in a minute.
Once popped, remove all in a sieve, so that the good ones stay on the top and the burnt ones are discarded.
Watch my video on how to pop rajgira here.

Grease a tray with ghee.
1 tablespoon ghee
Keep all the ingredients ready.
In a heavy-bottom pot, add ghee.
1 tablespoon ghee
Let it melt on a medium stove.
Once the ghee is melted, add jaggery and let it melt.
1 1/4 cup jaggery
Wait for it to dissolve completely, stirring occasionally.
Once it starts getting bubbles, do a cold water test.
To test, drop a bit into a bowl of cold water. If it forms a soft but pliable ball that holds its shape when pressed (soft-ball stage), it’s ready. Too soft and the chikki won’t set, too hard and it gets brittle.
A small cup of water
Once the jaggery reaches the right stage, turn off the heat.
Quickly add popped rajgira seeds and peanuts, stirring fast. Mix until everything’s well coated.
2 cups popped rajgira seeds, amaranth, 1/3 cup crushed peanuts, 1/3 cup semi-coarse peanuts
Spread the mixture onto a greased plate or tray while it's still warm.
Press gently with the back of a glass or a cup. about 1/4 inch.
Act quickly—once it cools, it hardens fast.
Give cuts in the chikki while it is still warm. Once it hardens, you will not be able to shape it.

You can use any size cup, but just keep the ratio the same.
Keep everything ready when you make chikki, as you need to work fast once the jaggery dissolves.