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Chikki

Peanut-based confection

Summary

Peanut-based confection

Field	Value
name	Chikki
image	Peanut Chikki.JPG
image_size	240px
caption	Peanut chikki
alternate_name	Kadalai (Kadale) Mittai,(Git) Gud Badam, Palli Patti, Kappalandi Muthai, Thua Tat, Amrutam, Chikii
country	India
region	India, Pakistan, Bangladesh
course	Snack
type	Brittle
main_ingredient	Peanuts, jaggery

Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. 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.

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.

Ingredients

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

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. In Mumbai, a variety of chikki is made using rajgira (amaranth).

References

Chitrodia, Rucha Biju. (28 December 2008). "A low-cal twist to sweet sensations". [[The Times of India]].
Vaid, Molshree. (15 November 2001). "Chikki on a Sticky Wicket". The Times of India.
Ved, Sonal. (2021-02-15). "Everything you need to know about rajgira, the lesser-known Indian superfood". Condé Nast.
Dasa, Syamasundara. (1965–1975). "Hindi sabdasagara".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

indian-confectionery lonavala-khandala maharashtrian-cuisine peanut-confectionery bengali-cuisine nut-confections

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