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{{Use dmy dates|date=May 2018}} | {{Use dmy dates|date=May 2018}} | ||
{{Use Indian English|date=May 2018}} | {{Use Indian English|date=May 2018}} | ||
{{Infobox | {{Infobox food | ||
| name = Chikki | | name = Chikki | ||
| image = Peanut Chikki.JPG | | image = Peanut Chikki.JPG | ||
| image_size = 240px | | image_size = 240px | ||
| caption = Peanut chikki | | caption = Peanut chikki | ||
| alternate_name = Kadalai Mittai , (Git) Gud Badam, Palli Patti, Kappalandi Muthai | | alternate_name = Kadalai (Kadale) Mittai,(Git) Gud Badam, Palli Patti, Kappalandi Muthai, Thua Tat, Amrutam, Chikii | ||
| country = [[India]] | | country = [[India]] | ||
| region = [[India]], [[Pakistan]], [[Bangladesh]] | | region = [[India]], [[Pakistan]], [[Bangladesh]] | ||
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| course = [[Snack]] | | course = [[Snack]] | ||
| type = [[Brittle (food)|Brittle]] | | type = [[Brittle (food)|Brittle]] | ||
| main_ingredient = [[ | | main_ingredient = [[Peanut]]s, [[jaggery]] | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
| other = | | other = | ||
}} | }} | ||
'''Chikki''' is a traditional [[Indian sweet]] ([[Brittle (food)|brittle]]) generally made from [[nut (fruit)|nuts]] and [[jaggery]]/[[sugar]].<ref name= | '''Chikki''' is a traditional [[Indian sweet]] ([[Brittle (food)|brittle]]) generally made from [[nut (fruit)|nuts]] and [[jaggery]]/[[sugar]].<ref name=Chikii>{{cite news|last=Chitrodia|first=Rucha Biju|title=A low-cal twist to sweet sensations|url=https://timesofindia.indiatimes.com/city/mumbai/A-low-cal-twist-to-sweet-sensations/articleshow/3901919.cms|archive-url=https://web.archive.org/web/20121023195025/http://articles.timesofindia.indiatimes.com/2008-12-28/mumbai/27894010_1_refined-sugar-sugar-substitutes-jaggery|url-status=live|archive-date=23 October 2012|work=[[The Times of India]]|date=28 December 2008 |access-date=19 August 2012}}</ref> There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted [[chickpea|Bengal gram]], sesame, puffed rice, beaten rice, or khobra ([[desiccated coconut]]), and other nuts such as almonds, cashews and pistachios. | ||
{{Indian cuisine}} | {{Indian cuisine}} | ||
In [[Sindh]] province of Pakistan, it is called ''layee'' or ''lai''. In north Indian states, it is also known as ''gajak'' or ''maroonda''. In [[Bangladesh]], [[West Bengal]] and other Bengali-speaking regions, it is known as ''gur badam''.In [[Maharashtra]] it is called as ''Chikki''. In [[Kashmir]] it's known as ''Patti''.In the South Indian states of [[Telangana]] and [[Andhra Pradesh]], it is called ''palli patti (పల్లీ పట్టీ)''. In [[Kerala]] it is called <em>kadala</em> mittai; in [[Tamil Nadu]], <em>kadalai</em> mittai; in [[Karnataka]] <em>kadale</em> Mittai. Similar dishes are also very popular in [[Brazil]], where it is known as ''[[pé de moleque]]'', in [[Paraguay]], where it is called ''[[Ka'í Ladrillo|ka'i ladrillo]],'' and in [[Thailand]], where it is called ''thua tat''.{{Citation needed|date=October 2022}} | |||
==Ingredients== | ==Ingredients== | ||
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The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing. In homes, smaller quantities are hand rolled with wooden rollers. | The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing. In homes, smaller quantities are hand rolled with wooden rollers. | ||
Most popular chikkis are sourced from the Indian towns of [[Bhuj]] in [[Gujarat]]; [[Kovilpatti]] in [[Tamil Nadu]]; | Most popular chikkis are sourced from the Indian towns of [[Bhuj]] in [[Gujarat]]; [[Kovilpatti]] in [[Tamil Nadu]]; [[Madurai]], [[Palakkad]], [[Central Travancore]], [[Kannur]], [[Cherthala]] in [[Kerala]], [[Lonavala chikki|Lonavala]], [[Matheran]], [[Mahabaleshwar]], [[Panchgani]], and [[Karjat]] in [[Maharashtra]].<ref name=Vaid>{{cite news|last=Vaid|first=Molshree|title=Chikki on a Sticky Wicket|url=https://timesofindia.indiatimes.com/city/pune-times/Chikki-on-a-sticky-wicket/articleshow/2047035237.cms|work=The Times of India|date=15 November 2001 |access-date=19 August 2012}}</ref> In Mumbai, a variety of chikki is made using ''rajgira'' ([[Amaranth grain|amaranth]]).<ref>{{Cite web |last=Ved |first=Sonal |date=2021-02-15 |title=Everything you need to know about rajgira, the lesser-known Indian superfood |url=https://www.vogue.in/culture-and-living/content/everything-you-need-to-know-about-rajgira-the-lesser-known-indian-superfood |access-date=2022-11-20 |website=Vogue India |publisher=Condé Nast |language=en-IN}}</ref> | ||
[[File:கடலை மிட்டாய் (2).jpg|thumb|Homemade Chikki from Tamil Nadu]] | [[File:கடலை மிட்டாய் (2).jpg|thumb|Homemade Chikki from Tamil Nadu]] | ||
==See also== | ==See also== | ||
* [[ | * [[Tilsakri|Tilsakri (Tilpatti/Tilpapdi)]],<ref>{{Cite web |last=Dasa |first=Syamasundara |date=1965–1975 |title=Hindi sabdasagara |url=https://dsal.uchicago.edu/cgi-bin/app/dasa-hindi_query.py?page=2091 |access-date=2023-04-16 |website=dsal.uchicago.edu}}</ref> a similar candy with sesame seeds | ||
* [[Kovilpatti]] | * [[Kovilpatti]] | ||
* [[Lonavala chikki]] | * [[Lonavala chikki]] | ||
* [[Peanut brittle]], a similar candy with a lower proportion of nuts | * [[Peanut brittle]], a similar candy with a lower proportion of nuts | ||
* [[Gozinaki]] | * [[Gozinaki]] | ||
* [[Yeot-gangjeong]] | |||
* [[List of peanut dishes]] | * [[List of peanut dishes]] | ||
* [[Tameletjie]] | * [[Tameletjie]] | ||
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==External links== | ==External links== | ||
*[http://www.indiacurry.com/nuts/nutbrittlechikki.htm IndiaCurry.com Chikki and Recipes] {{Webarchive|url=https://web.archive.org/web/20160303231844/http://www.indiacurry.com/nuts/nutbrittlechikki.htm |date=3 March 2016 }} | * [http://www.indiacurry.com/nuts/nutbrittlechikki.htm IndiaCurry.com Chikki and Recipes] {{Webarchive|url=https://web.archive.org/web/20160303231844/http://www.indiacurry.com/nuts/nutbrittlechikki.htm |date=3 March 2016}} | ||
*[https://web.archive.org/web/20140729011911/http://en.recidemia.com/wiki/Singada_Chikki Singada Chikki recipe on Recidemia] | * [https://web.archive.org/web/20140729011911/http://en.recidemia.com/wiki/Singada_Chikki Singada Chikki recipe on Recidemia] | ||
* [https://web.archive.org/web/20130824170235/http://apanirasoi.in/indian-dessert-recipes/chikkirecipes/ Indian Chikki Recipes] | * [https://web.archive.org/web/20130824170235/http://apanirasoi.in/indian-dessert-recipes/chikkirecipes/ Indian Chikki Recipes] | ||
{{Nut confections}} | {{Nut confections}} | ||
{{Bangladeshi dishes}} | |||
[[Category:Indian confectionery]] | [[Category:Indian confectionery]] | ||
[[Category:Lonavala-Khandala]] | [[Category:Lonavala-Khandala]] | ||
[[Category:Maharashtrian cuisine]] | [[Category:Maharashtrian cuisine]] | ||
[[Category:Peanut | [[Category:Peanut confectionery]] | ||
[[Category:Bengali cuisine]] | [[Category:Bengali cuisine]] | ||
[[Category:Nut confections]] | [[Category:Nut confections]] | ||
Latest revision as of 18:03, 14 February 2026
 Peanut chikki | |
| Alternative names | Kadalai (Kadale) Mittai,(Git) Gud Badam, Palli Patti, Kappalandi Muthai, Thua Tat, Amrutam, Chikii |
|---|---|
| Type | Brittle |
| Course | Snack |
| Place of origin | India |
| Region or state | India, Pakistan, Bangladesh |
| Main ingredients | Peanuts, jaggery |
Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar.[1] There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
| This article is part of the series on |
| Indian cuisine |
|---|
 |
In Sindh province of Pakistan, it is called layee or lai. In north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam.In Maharashtra it is called as Chikki. In Kashmir it's known as Patti.In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti (పల్లీ పట్టీ). In Kerala it is called kadala mittai; in Tamil Nadu, kadalai mittai; in Karnataka kadale Mittai. Similar dishes are also very popular in Brazil, where it is known as pé de moleque, in Paraguay, where it is called ka'i ladrillo, and in Thailand, where it is called thua tat.[citation needed]
Ingredients[edit | edit source]
Chikkis are made using a combination of ingredients. Special chikkis are made out of cashews, almonds, pistachios, and also sesame seed. Though jaggery is the usual sweetener material, sugar is sometimes used as the base. It is a very popular sweet item in both rural and urban South Asia. In the South Indian state of Tamil Nadu, preparation often takes place with a larger proportion of nuts to jaggery. In several states, chikkis in both square and round forms are available.
Preparation[edit | edit source]
The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing. In homes, smaller quantities are hand rolled with wooden rollers.
Most popular chikkis are sourced from the Indian towns of Bhuj in Gujarat; Kovilpatti in Tamil Nadu; Madurai, Palakkad, Central Travancore, Kannur, Cherthala in Kerala, Lonavala, Matheran, Mahabaleshwar, Panchgani, and Karjat in Maharashtra.[2] In Mumbai, a variety of chikki is made using rajgira (amaranth).[3]
.jpg)
See also[edit | edit source]
- Tilsakri (Tilpatti/Tilpapdi),[4] a similar candy with sesame seeds
- Kovilpatti
- Lonavala chikki
- Peanut brittle, a similar candy with a lower proportion of nuts
- Gozinaki
- Yeot-gangjeong
- List of peanut dishes
- Tameletjie
- Alegría (Mexican candy)
- Pé-de-moleque
References[edit | edit source]
- ↑ Chitrodia, Rucha Biju (28 December 2008). "A low-cal twist to sweet sensations". The Times of India. Archived from the original on 23 October 2012. Retrieved 19 August 2012.
- ↑ Vaid, Molshree (15 November 2001). "Chikki on a Sticky Wicket". The Times of India. Retrieved 19 August 2012.
- ↑ Ved, Sonal (15 February 2021). "Everything you need to know about rajgira, the lesser-known Indian superfood". Vogue India. Condé Nast. Retrieved 20 November 2022.
- ↑ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 16 April 2023.
External links[edit | edit source]
- IndiaCurry.com Chikki and Recipes Archived 3 March 2016 at the Wayback Machine
- Singada Chikki recipe on Recidemia
- Indian Chikki Recipes
| Main and side dishes |
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| Snacks and sauces | |
| Breads | |
| Beverages | |
| Sweetmeats | |
| Bangladeshi diaspora | |
