Singdana Chikki

Crunchy fudge made flavourful with roasted peanuts and jaggery This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Peanuts, Jaggery
Cuisine Maharashtrian
Course Desserts
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Singdana Chikki

  • 1 1/4 cup Peanuts
  • Jaggery
  • 1/2 cup Jaggery (gur) grated
  • 1 teaspoon + for greasing Ghee


  1. Dry roast peanuts till crisp. Remove skin and crush lightly. Grease the kitchen worktop or a thali. Heat ghee in a thick-bottomed pan, add jaggery and cook on low heat till thick syrup is formed. To test whether the syrup is ready, put a drop of it in cold water.
  2. If it forms a firm ball the syrup is ready. Add the peanuts, mix and transfer immediately onto the greased kitchen worktop. Let it cool for thirty seconds. Roll out as thinly as possible using a greased rolling pin. Let it cool slightly before cutting into desired shapes. Store when completely cooled.

Nutrition Info

Calories 1750
Carbohydrates 136.5
Protein 63.5
Fat 105.3
Other Fiber 27.5gm