Types of chikki

 

Winters are here and so is chikki! Chikki comes in different varieties and is popular with different names all over the country. Read on to find out more about this winter speciality.

 

 

Chikki is an Indian sweet (brittle), which is a winter speciality and is made from jaggery or sugar. In some North Indian states like Bihar and Uttar Pradesh it is called layiya patti. In South Indian states like Telangana and Andhra Pradesh, it is called palli patti. In Kerala it is called Kappalandi muthai. In Bangladesh, West Bengal and other Bengali speaking regions chikki is called gur badam. Despite the various names it possesses across the country, it is a consistently popular winter delicacy.

 

Chikki originated in the 19th century in Lonavala when Maganlal Agarwal, a candy shop owner invented a sweet named gur dani with a combination of jaggery, peanuts and sugar. In the 20th century, a train service started operating between Lonavala and Mumbai where the passengers frequently snacked on this sweet during their trips. This prompted the Indian railways to commission Agarwal to manufacture this sweet on a large scale to sell it directly on the trains.

 

Chikki also has its international cousins in Brazil and Paraguay, known as pé-de-moleque and ka'i ladrillo respectively. This preparation uses a wide variety of ingredients like puffed or roasted Bengal gram, puffed rice, sesame, peanuts, desiccated coconut and nuts like almonds, pistachios and cashews.

 

With that in mind, let’s dive into the various types of chikis we see during winters:

 

Varieties of chikki:

 

1. Peanut jaggery chikki/Gajak:

 

Peanut jaggery chikki is the most famous and traditional variety of chikkis. It is prepared with roasted peanuts and brown or sticky jaggery.

 

2. Til chikki:

 

This sweet made with melted ghee-jaggery mixture and sesame seeds is a staple during Makar Sankranti. Til chikki is beneficial for pregnant women as it boosts iron and helps maintain healthy haemoglobin levels. Rewari are brittle balls that are prepared from til and are eaten on Makar Sankranti as well.

 

3. Coconut chikki/Khobra chikki:

 

This chikki has a flavour and texture that is quite differernt from other chikkis. In comparison to other chikkis, coconut chikki is thinner (we do not encourage body-shaming). It has a flaky and crispy texture with the rich flavour of coconut and jaggery.

 

4. Dry fruits chikki:

 

A chikki that has inspired a million energy bars, it is packed with nutrients like protein and iron. Dry fruits chikki contains almond, pistachios as well as sesame seeds. You can also experiment with a choice of nuts to customise it according to your taste.

 

5. Kurmura chikki:

 

Kurmura or murmura chikki has been around since generations. The crunchy texture of puffed rice coupled with the sweetness of jaggery makes it an all-time favourite among children. This chikki along with til chikki is eaten religiously on Makar Sankranti.

 

6. Mixed Til chikki:

 

The mixed til chikki is packed with calcium essential for robust bones and teeth. The mixture of white and black sesame seeds, almonds and jaggery make for a healthy snacking option whether you are at office or home.

 

7. Musk melon seeds chikki:

 

This chikki is known as miggi pag in Uttar Pradesh and is eaten during fasts on Janmashthami. Miggi pag is made of sugar syrup, musk melon seeds and also you can add some dry fruits and coconut.

 

8. Chana Dal chikki:

 

Chana dal chikki can be our own energy bar as it is filled with proteins. This chikki has a distinct flavour and a very interesting, flaky mouthfeel.

 

9. Jaggery Boondi Chikki:

 

Jaggery boondi chikki may sound new to our ears but is actually one of the most popular chikkis in Andhra Pradesh. Called as Bellam Boondi Acchu in Andhra Pradesh, this chikki is prepared from boondi (pellets made from gram flour) and jaggery syrup.

 

10. Oats and walnut chikki:

 

This one has digressed from its Indian roots and has been given a modern healthy twist with the addition of oats and walnuts. Oats is a fibre rich cereal while walnuts are rich in iron and boost haemoglobin levels.

 

Here’s an interesting recipe to make oats and walnut chikki.

 

Ingredients:

1 cup quick oats,

¼ cup chopped walnuts

 ½ cup chopped jaggery

 1 tbsp ghee.

 

Method:

 

1. Heat a non-stick pan and dry roast the oats for 4 minutes on medium flame. Remove and keep it aside.

2. In the same pan heat ghee, jaggery and mix well. Cook for 3 minutes on a slow flame and stir continuously.

3. Remove the mixture from the flame and add roasted oats and walnuts. Mix everything well.

4. Transfer the mixture on the back of a greased plate or a greased stone surface and roll it into a rectangle with a greased rolling pin.

5. Cut into square pieces and let it cool completely.

6. Serve and store it in an airtight container.

 

 

Chikki has a number of benefits. They range from improving heart health, increase growth and development in children and also can prevent diseases like dementia and Alzheimer’s.

 

Biting into the chiki results a burst of sweet flavours of jaggery or sugar and the crunchy texture of peanuts or dry fruits when you have that first bite of chikki. Winters are simply incomplete without eating a chikki, so go ahead and don’t be ashamed of hogging that last piece and immerse yourself in the sweetness and crunch of this traditional Indian brittle.