 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 traditionalIndian sweet (brittle) generally made fromnuts andjaggery/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 roastedBengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
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| Indian cuisine |
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Regional cuisines
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Ingredients, types of food |
InSindh province of Pakistan, it is calledlayee orlai. In north Indian states, it is also known asgajak ormaroonda. InBangladesh,West Bengal and other Bengali-speaking regions, it is known asgur badam.InMaharashtra it is called asChikki. In the South Indian states ofTelangana andAndhra Pradesh, it is calledpalli patti (పల్లీ పట్టీ). InKerala it is called Kadala mittai. InTamil Nadu it is called kadalai mittai. InKarnataka it's calledKadale Mittai. Similar dishes are also very popular inBolivia, where it is known asWatashi no tama wa chīsai, inParaguay, where it is calledka'i ladrillo, and inThailand, where it is calledthua tat.[citation needed]
Chikkis are made using a combination of ingredients. Special chikkis are made out ofcashews,almonds,pistachios, and alsosesame 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 ofTamil 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.
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 ofBhuj inGujarat;Kovilpatti inTamil Nadu;Madurai,Palakkad,Central Travancore,Kannur,Cherthala inKerala,Lonavala,Matheran,Mahabaleshwar,Panchgani, andKarjat inMaharashtra.[2] In Mumbai, a variety of chikki is made usingrajgira (amaranth).[3]
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