Shengdanyachi Chikki (Peanut Brittle)

Peanuts are a nutrient-rich food, packed with protein, healthy fats, fiber, vitamins, and minerals. There is a good amount of dietary fiber in peanuts, which aids in digestion and promotes satiety. However, they also contain phytic acid, which can reduce the absorption of some minerals. They are relatively low in carbohydrates but are calorie dense and so are a good source of energy, especially for young children. The high content of fat in peanuts, though unsaturated including monounsaturated and polyunsaturated fats (which are considered healthy), removes them from the list of ideal ingredients to manage weight. Peanuts are also rich in various vitamins and minerals, such as niacin, vitamin E, folate, manganese, magnesium, potassium, and phosphorus and in antioxidants like resveratrol, which can help protect against oxidative stress and inflammation. Some studies suggest that certain compounds in peanuts, like niacin, may play a role in brain health and cognitive function. The glycemic index (GI) of peanuts is low: around 14. This means that eating peanuts causes a slow and gradual increase in blood sugar levels, making them a good snack option. However, they are rich in fat so higher consumption of peanuts may add to the causes for diabetes. Peanuts are generally considered to have a near-neutral or slightly acidic pH. Raw peanuts have a pH of around 6.9, which is very close to neutral (pH 7), while roasted peanuts have a pH closer to 6.3, slightly more acidic than raw peanuts but still considered low-acid. While peanuts themselves are not acidic, they are considered "acid-forming" in the body. This means that after digestion, they can contribute to a more acidic environment in the body and should be consumed in limited quantities. Some individuals may experience acid reflux or heartburn after consuming peanuts, particularly those with GERD. This is because peanuts are higher in fat than some other nuts, and high-fat foods can sometimes trigger acid reflux. Jaggery, unlike refined sugar, contains a variety of minerals and vitamins, making it a more nutritious sweetener. It's a good source of iron, calcium, magnesium, potassium, and phosphorus. Additionally, jaggery provides trace amounts of zinc, copper, and vitamins like A, B-complex, C, and E. The glycemic index (GI) of jaggery is 84.4, which places it in the high GI category. Foods with a high GI are digested and absorbed quickly, leading to a rapid spike in blood glucose levels.

Chikki (brittle) is a traditional Indian sweet generally made from nuts like peanuts, cashew, chickpeas and jaggery/sugar. Another common chikki is made from rajgira or amaranth. Peanut chiki is a well-loved snack among both children and adults. In the past, it used to be made at home but is now readily available at most grocery stores. It’s not only relatively easy to make at home with easily available ingredients but can also be stored for a few weeks. The most important part in making chikki is to get the right consistency of the melted jaggery.

Recipe: Darshana Muzumdar

Makes around 16 two-inch squares

Ingredients

150 gms or 1 cup peanuts
150 gms or 1 cup jaggery
2 tsp coconut oil

Method

Dry roast the peanuts on low to medium heat till they are lightly brown and have lost all their rawness. Keep mixing them so they get roasted evenly. Transfer them to a plate to cool.
Once they are cool, rub them between your palms to separate the thin outer skin. Toss the peanuts in the plate to remove the loosened skins.
Crush the peanuts with the bottom of a steel bowl or a rolling pin to break them into large pieces. Do not blend the peanuts as we do not want a powder.
Spread a teaspoon of the coconut oil on a steel plate and the back of a steel bowl and a knife. Keep these aside, ready to use once the chikki mixture is ready.
Chop the jaggery into small pieces, add a teaspoon of water and melt it in a pan on low heat. Note: do not use more than 1 teaspoon of water.
Bring the jaggery to a boil on low heat and keep stirring it to prevent it from burning.
After about 4 to 5 minutes, put a drop of this mixture into a bowl of water at room temperature. If the jaggery coagulates and becomes hard, the mixture is ready. The drop of jaggery should sound hard when you drop it on a hard surface. Keep simmering it on low heat if it is still gooey. This is the most important step in this recipe.
Add the remaining 1 teaspoon of coconut oil and peanuts into this hot jaggery and mix well.
Take it off the heat and before it cools down, spread this evenly and quickly on the greased plate using the back of the steel bowl.
Still working quickly, with a greased knife, make cuts into it 2 inches apart both vertically and horizontally while it is still hot.
Allow it to cool completely and then lift it off the plate with a knife.
Break the chiki along the cuts to get 2-inch squares.

NOTE: You can store the chikki in an airtight container for up to two to three weeks.

For the Whole-Food Plant-Based (WFPB) version:

Use the peanuts without removing the outer pink skin.

You would need to use another sweetener like dates or raisins instead of jaggery. This makes it complicated as dates will probably not crystallize like jaggery. So you can enjoy roasted peanuts with dates instead.