Romy Gill's Chikki Recipe (Peanut & Walnut Brittle)
By Romy Gill
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Easy
Chikki is a traditional Indian sweet that can be made in various ways, and the most popular includes peanuts. This particular recipe is one that my husband, Gundeep, always makes for me when I’m feeling down and need something to lift me up: the sharing of love by the man who has made everything possible for me. This sweet keeps really well and makes a lovely gift, presented in a cellophane bag and tied with ribbon.
On many occasions during winter holiday in Punjab in the Rurka village, where my dad is from, at the time of Lohri we would go with the holiday to sing and we would receive money and raveree, sugary candy with sesame seeds, chikki. My Biji, our grandma, would send us to get the sweetcorn made.
In the village there was a husband and wife who would take half the corn, and with the half the corn they would make popcorn in a heavy wok-like pan called kadhai filled with sand. Once the sand was hot, she would add the corn and it would pop. Once they were all done, they then would sift the sand with channi.
On the way back, there was a small village shop where we could buy chikki to go with the popcorn. I grew up in a town that not only taught me different cuisines, cultures, and rituals. Combining different ingredients properly can enhance dishes.
The mum of one of my friends would cook this recipe for us with a raw mango and add sugar to the dish. Ripe or tangy works well. You will all love this recipe, pure joy with a bowl of rice.
Try Romy Gill's recipes for Punjabi Kadhi Pakora or Meethi Aam Ki Sabzi
This recipe is extracted from Romy Gill’s India by Romy Gill (Hardie Grant, £28), Photography by Sam Harris.
Ingredients for Chikki
- 15g butter
- 100g caster sugar
- 75g unsalted peanuts
- 25g walnuts, chopped
- 1 tsp fennel seeds
- 1/2 tsp ajwain
- pinch of salt
How to make Chikki
- Gently melt the butter in a saucepan over a low heat.
- Once the butter has melted, add the sugar and continue to cook, stirring, until the sugar melts and the mixture turns golden.
- Add the nuts, fennel seeds, ajwain, and salt and stir well until the nuts are evenly coated.
- Line a baking tray with parchment paper and pour the mixture into the tray.
- Spread the mixture out evenly in the tray and set aside to cool.
- Once cool, break the chikki into bite-size pieces to share.
