Chikki (indian Peanut Brittle)
Hawker • Singapore
How to Make Chikki (Indian Peanut Brittle) (Traditional & Healthy Version)
Chikki, also known as Indian Peanut Brittle, is a beloved sweet snack found in Singapore's vibrant food landscape, especially within Indian communities and at local kopitiam stalls. Traditionally made from roasted peanuts and natural sweeteners like jaggery, chikki offers a delightful crunch and nutty aroma that appeals to both young and old. In Singapore, chikki reflects the city’s multicultural fusion, often enjoyed as a midday treat with a cup of teh tarik or as a light bite during festive gatherings. Hawker centres and kopitiams across Singapore showcase this treat, especially during Deepavali and other joyous occasions. The Singaporean version sometimes incorporates local twists, such as a hint of sea salt or the use of gula melaka (palm sugar), reflecting fusion influences from the broader Southeast Asian culinary heritage. Chikki is not only a nostalgic taste of tradition but also a healthier alternative to processed snacks, making it a top pick for those seeking both flavour and better nutrition in their diet.
Ingredients(for 1 square (approx. 40g), suitable for a light Singaporean lunch snack)
- 1 cup Raw peanuts (Kacang tanah)
- 1/2 cup Jaggery (Gula melaka as local alternative)
- 2 tbsp Water
- 1/4 tsp Cardamom powder (Serbuk buah pelaga) - optional
- 1/8 tsp Sea salt (Optional for fusion flavour) - optional
- 1 tbsp Sesame seeds (Bijan, for added crunch) - optional
- 1 tsp Coconut oil (For greasing)
Instructions
- 1
Dry roast the raw peanuts in a non-stick pan over medium heat until golden and fragrant. Stir constantly for even roasting.
7 minutes
Remove the peanut skins after roasting for a smoother texture.
- 2
Allow the peanuts to cool, then gently crush them using a rolling pin or food processor to break into halves or coarse pieces.
3 minutes
Do not over-crush; maintain a crunchy texture.
- 3
In a heavy-bottomed saucepan, add jaggery (or gula melaka) and water. Heat on low, stirring until the jaggery melts and forms a smooth syrup.
5 minutes
Strain the syrup if using unrefined jaggery to remove impurities.
- 4
Continue heating the syrup until it reaches a hard-ball stage (drop a little in water – it should set instantly). Add cardamom powder and sea salt at this stage.
3 minutes
Work quickly as the syrup hardens fast.
Why This Dish is Healthy
This healthy chikki recipe uses natural sweeteners and minimal added fat, keeping calorie count lower while offering sustained energy. The combination of roasted peanuts and sesame seeds boosts heart-healthy unsaturated fats and dietary fiber, which help to keep you feeling full. Using coconut oil for greasing instead of butter keeps the recipe vegan and reduces saturated fat intake—perfect for anyone looking for a clean, wholesome treat.
Chikki is packed with plant-based protein and healthy fats from peanuts, making it a satisfying snack that supports muscle health and energy. Peanuts are rich in magnesium, potassium, and vitamin E, while jaggery or gula melaka provides trace minerals like iron and antioxidants. This recipe is naturally gluten-free, cholesterol-free, and contains no artificial additives, making it a nutritious alternative to conventional sweets commonly found in Singaporean kopitiams.
Pro Tips
- 💡Tip 1: Always work quickly when mixing peanuts with hot syrup for best texture.
- 💡Tip 2: Use parchment paper to flatten and shape the mixture evenly.
- 💡Tip 3: Toasting the peanuts enhances the nutty flavour significantly.
Storage & Serving
Store cooled chikki pieces in an airtight container at room temperature for up to 2 weeks. Avoid moisture to maintain crunchiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
