Soft Crushed Peanut Chikki

If you love chikki but prefer one that’s soft, fudgy, and melts in the mouth, this crushed peanut version is for you. Made with just three ingredients – roasted peanuts, jaggery, and a touch of ghee, it’s ready in 15 minutes and has the most irresistible, fudge-like texture. It keeps well for up to 2 weeks – the question is, will it even last that long?

Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content, the recipe remains the same.

As my Dad is from East-Africa we call these Karanga Paak — “karanga” meaning peanut in Swahili. Peanuts are also called jugu or moongfali too.

Chikki is a universally popular snack from Gujarat, but is made in similarly in all parts of India . The authentic recipe for chikki is with jaggery but many versions today are also made with sugar – just like my dry fruit chikki (mixed nuts) .

Why I Make It This Way

Most chikki recipes aim for that classic hard snap . Personally, I’ve always preferred the softer, melt-in-the-mouth kind. The trick is in the temperature of the jaggery syrup — I stop cooking it as soon as it melts fully, before it reaches the hard-ball stage. That way, it stays moist and gives the chikki a fudgy, almost juicy bite. The jaggery also melts in your mouth as soon as you bite into a piece.

I use the same concept and technique in making my mixed seeds jaggery chikki and tal papdi .

Another small detail that makes a big difference: I lightly crush the roasted peanuts, keeping some halves intact. This helps the mixture bind better and makes the chikki easier to slice — and eat — while keeping a lovely, rustic texture.

Ingredients & Notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Peanuts – use fresh, unsalted peanuts. You can keep the skin on, remove it completely, or do what I do — leave a mix of both for colour and a bit of texture. If you can find ready-roasted, skinned peanuts, it saves time. If roasting from raw, do it on low heat for even colouring.

Jaggery (gor) – jaggery gives the chikki its signature warmth and flavour. Darker jaggery will yield a richer taste and deeper colour. Grate it before melting so it dissolves quickly without overcooking — that’s key to keeping the texture soft. Do not substitute the jaggery and use sugar, as you will end up with an entirely different texture. I’ve noticed over the years of making Indian sweets that different brands of jaggery work slightly differently. Some are stickier than others so you may get a little variation in texture every time you make these. It’s normal, and not the fault of the recipe.

Ghee – you only need a a small amount. I use homemade ghee but shop-bought desi ghee is fine. For a vegan version, coconut oil or plant based butter work too.

Step by Step Method

Crushed peanut chikki is made in three main steps. First step is to roast the peanuts, second step to melt jaggery perfectly (in Gujarati this process called ‘Gor No Payo Banavo’) and last or third step is to set the chikki.

First step- roast the peanuts

1. roast raw peanuts on low heat in a pan or kadai.
2. once they are little cool, remove the skin – see FAQ below.
3. lightly crush the peanuts either with a pestle and mortar or a food processor. You want to leave some half pieces.
4. grate the jaggery – this will make it easier and quicker for the jaggery to melt without overcooking

Second step – melt the jaggery

1. heat the jaggery on a low heat until it completely melts
2. quickly take off the heat as soon as it melts to prevent the jaggery overcooking and becoming chewy.

Third step – set the chikki

1. add the peanuts quickly and mix well
2. Now you will have to work fast!
3. Transfer into a pre-greased or lined tray and spread it evenly
4. Allow to cool slightly and then cut into the desired shape

Once the peanuts are well roasted and cooled, place them in a a towel and rub. The skin should simply rub off. You may have to manually remove the skin from some of the nuts yourself!

Other recipes with Jaggery

• Gujarati Gor Churma Ladoo
• Gor Na Shakkarpara
• Gundar Pak
• Gujarati Raab
• Almond Flour Sukhdi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Peanut Chikki

Equipment

• heavy bottomed pan
• Spatula
• Grinder
• Plate or tray

Ingredients

• 4 cup peanuts raw – red or pink
• 2 cup jaggery grated or chopped into small pieces
• 1 tablespoon ghee

Instructions

• Grease a tray with flavourless oil or ghee or line with parchment and set aside.
• On low heat, roast peanuts in the pan until the skin starts peeling away and you can smell a gentle toasting aroma.
• Allow the peanuts to cool slightly, then remove skin by rubbing the peanuts inside a clean kitchen towel.
• Lightly crush the peanuts in the blender.
• Place the pan over low to medium heat and add ghee and jaggery. Allow the jaggery to melt, keep stirring continuously.
• As soon as the jaggery melts and the mixture starts bubbling, add the crushed peanuts and quickly mix.
• Immediately transfer the mixture into the prepared tray and level with a spatula.
• Allow to cool until warm and cut into squares. Do not wait to cool completely before cutting.
• Once cooled completely, the peanut chikki will set and you can take the pieces out of the tray to store.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Peanut Chikki

Equipment

• heavy bottomed pan
• Spatula
• Grinder
• Plate or tray

Ingredients

• 4 cup peanuts raw - red or pink
• 2 cup jaggery grated or chopped into small pieces
• 1 tablespoon ghee

Instructions

• Grease a tray with flavourless oil or ghee or line with parchment and set aside.
• On low heat, roast peanuts in the pan until the skin starts peeling away and you can smell a gentle toasting aroma.
• Allow the peanuts to cool slightly, then remove skin by rubbing the peanuts inside a clean kitchen towel.
• Lightly crush the peanuts in the blender.
• Place the pan over low to medium heat and add ghee and jaggery. Allow the jaggery to melt, keep stirring continuously.
• As soon as the jaggery melts and the mixture starts bubbling, add the crushed peanuts and quickly mix.
• Immediately transfer the mixture into the prepared tray and level with a spatula.
• Allow to cool until warm and cut into squares. Do not wait to cool completely before cutting.
• Once cooled completely, the peanut chikki will set and you can take the pieces out of the tray to store.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Chilli Paneer Noodles — two Indo-Chinese favourites combined into one fiery, flavour-packed dish! Imagine golden cubes of paneer, crunchy peppers and green chillies tossed through hot noodles — all coated in an irresistible spicy soy sauce.

A fun, restaurant-style dish that’s ready within 30 minutes for when you’re craving that spicy chilli paneer fix.

I’m a self confessed chilli paneer addict! Ever since I perfected my Sakoni restaurant style chilli paneer at home, I make it for loved ones’ birthdays and gatherings (and sometimes for myself on random weekends too – I call it self love). Often I serve them as they are, but to make it a full meal, I serve hakka noodles on the side. With this combination, I thought why not add the two together!

I recently made chilli paneer noodles for a family get-together and it had everyone asking for the recipe. I knew then that it earned a spot on JCO!

The recipe details

You may think that all I’ve done is made chilli paneer and tossed through noodles. Big deal! Well not quite. I’ve tweaked the recipe to ensure that the flavours are perfectly balanced. Also, the sauce coats every noodle beautifully and the paneer is just how you’d expect from a restaurant.

Making chilli paneer noodles is pretty simple.

1. First I pan fry the paneer that’s been tossed in cornstarch. This gives the paneer a slightly crispy coating whilst keeping it soft inside.
2. I then stir fry the aromatics and vegetables on high heat to preserve colour and flavour.
3. The sauce goes in next – I do soy sauce, red chilli sauce and a little vinegar and season.
4. Then the paneer and cooked noodles are tossed in.
5. It’s finished with a generous sprinkle of spring onions.

Chilli paneer noodles are filling as they are but a simple carrot, daikon and sesame seed salad pairs well too.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Paneer – cubed. You can use shop-bought or homemade paneer . My preference is using shop-bought paneer that has a firm texture.

Noodles – I’ve used eggless noodles that have medium thickness. This thickness is perfect to carry the paneer chunks and veggies, so I suggest finding noodles similar to that. My little trick to them them glossy – add a little oil when boiling.

Corn starch – needed to coat the paneer when pan-frying. Alternatives like tapioca starch work too.

Onion – I’ve used brown onion slices. I prefer slicing rather than chopping into cubes as they’re easier to eat with the noodles.

Garlic and ginger – fresh is the best! It’s all finely chopped.

Green chillies – for me it isn’t chilli paneer without them! I love the fresh heat that green chillies give, but if you aren’t a fan, skip them.

Red and green capsicum – I’ve used both colours for . If you only use one, I suggest green rather than red. Red capsicum is a bit sweeter and green gives more savoury freshness which works better for these noodles.

Spring onions – use both the white and green part. I like to add white parts with the vegetables and use the green parts for garnishing.

Soy sauce – I’ve used an equal mix of dark and light soy sauce – dark gives colour, light gives flavour, but if you only have one, use that!

Red chilli sauce – any red chilli sauce will do. My two go-to options are usually Maggi Masala Chilli or Ching’s Secret Red Chilli sauce. Substitute ketchup if you want them less spicy. Ketchup will make these a little tangier and sweeter.

Vinegar – optional but adds extra tang to the sauce. I also use it in my vegetable chow mein .

Salt & black pepper – you won’t need too much salt as soy sauce itself is salty. Black pepper gives “peppery” heat.

Oil – my preference is sesame oil which gives fantastic Chinese flavours. If you don’t have it, use any other neutral tasting oil.

Storage

Store leftovers in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or stove top.

I do not recommend freezing as the vegetables with loose texture upon thawing.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Chilli Paneer Noodles

Ingredients

• 200 gram paneer cubed
• 150 gram noodles (uncooked weight)
• 1 tablespoon cornstarch
• 2 tablespoon sesame oil
• 5 cloves garlic finely chopped
• 1 inch ginger finely chopped
• 1 green chillies
• ½ onion sliced
• 1 green capsicum sliced
• ½ red capsicum (optional) sliced
• 3 spring onion sliced
• 3 tablespoon soy sauce
• 2 tablespoon chilli sauce
• 1 tablespoon white vinegar
• salt to taste
• ½ teaspoon black pepper

Instructions

• Toss the paneer with the cornstarch. Heat a wok on medium heat and add 1 tablespoon of the oil. Gently pan fry the paneer until just golden all over. Remove from the wok and set side.
• Meanwhile, prepare the noodles based on packet instructions.
• Add the remaining oil to the pan turn the heat high. Add the garlic and ginger and saute for a few seconds. Then tip in the onions, red and green capsicum and stir fry for 1 minute.
• Add the white parts of the spring onion.
• Pour in the soy sauce, chilli sauce and vinegar. Season to taste with salt and add the black pepper. Mix well.
• Tip in the paneer. Mix well and then add cooked noodles. Mix well, adjust any seasoning. Garnish with green parts of the spring onion.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.