Dessert
Peanut Toffee with Sesame: Crunchy Indian Chikki
Original name: Peanut Toffee with Sesame
About this dish
This peanut toffee with sesame is a classic Indian chikki made with jaggery and crunchy peanuts. The sesame seeds add a nutty flavor, making it even more irresistible.
Ingredients
UK and US measurements are both included for every recipe.
Raw peanuts
other200 g
Imperial measurement: 1 1/2 cups
White sesame seeds
other50 g
Imperial measurement: 1/3 cup
Jaggery (grated or powdered)
other200 g
Imperial measurement: 1 cup packed
Water
liquid60 ml
Imperial measurement: 1/4 cup
Ghee or coconut oil, for greasing
fat1 tsp
Cardamom powder
spice1/4 tsp
Method
Roast the peanuts
PT7MDry roast peanuts in a heavy pan over medium heat for 5-7 minutes, until they start to brown and become fragrant. Remove skins if desired.
Roast the sesame seeds
PT3MIn the same pan, lightly roast sesame seeds for 2-3 minutes until they pop and turn golden. Set aside with the peanuts.
Prepare the jaggery syrup
PT10MIn a heavy-bottomed pan, combine jaggery and water. Cook over medium heat, stirring, until jaggery dissolves. Continue cooking until the syrup reaches hard-ball stage (about 150°C / 300°F on a candy thermometer).
Combine and set
PT2MTurn off heat. Quickly stir in the roasted peanuts, sesame seeds, and cardamom powder. Pour mixture onto a greased tray and spread evenly with a greased rolling pin or spatula.
Cool and break
PT20MLet it cool completely at room temperature for 15-20 minutes. Once hard, break into pieces using a knife or by hand.
Equipment
- Heavy-bottomed pan
- Candy thermometer
- Greased plate or tray
- Rolling pin
- Spatula
Nutrition facts
Tips
- Use a candy thermometer to ensure the jaggery syrup reaches the hard-ball stage, otherwise, the toffee won't set properly.
- Work quickly when mixing the nuts and seeds into the syrup, as it hardens fast.
- If.
- If it sets too quickly, return the pan to low heat for a few seconds.
- To make cleanup easier, soak the pan in hot water immediately after pouring out the mixture.
- Store the cooled toffee in an airtight container at room temperature for up to two weeks.
Serving suggestions
- Serve as a sweet snack with tea or coffee.
- Break into small pieces and package in cellophane bags for festive gifting.
- Crumble over yogurt or ice cream for a crunchy topping.
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Recipe by
Ravi Sharma
Specialises in Indian cuisineRavi is a former IT consultant who now runs a popular YouTube channel called 'Dal-vid'. His tarka technique is flawless.
Describe yourself in three words: Enthusiastic, pun-loving, explains everything twice.