Til Mungfali ki Chikki (Indian Sesame Peanut Brittle) is an incredibly delicious Indian brittle made using til, gud, mungfali and herbs. (Made using peanut, jaggery and sesame seed) Perfect for Navratri
Til Mungfali ki Chikki (Indian Sesame Peanut Brittle) makes for a great snack/dessert
Til Mungfali ki Chikki Ingredients:
- Mixed Sesame Seeds – I’m using a combination of black and white, you may use just one.
- Peanut – Shelled and slightly crushed
- Jaggery *
- Water
- Clarified Butter (Ghee) or Salt-free Butter
- Salt – For sprinkling (I’m using Pink Himalayan Salt from Costco, you can use any salt)
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Hey, you’ll we have finally stepped into Friday and this week liked kind of short thanks to the long weekend.
While we step into weekend mode, the weather is making us dance to a very different tone.
As this week, we had some record heat in California over and above the drought situation – Yikes!
Seriously, if you plan to go out this weekend, don’t forget to carry your hat/umbrella, shades & high-SPF sunscreen. Gosh….for a minute I thought I was writing a beauty blog 😉
How to Make Til Mungfali ki Chikki (Indian Sesame Peanut Brittle) :
Step by Step Process
Now getting back to the foodie chats, we spent this gorgeous 3-day vacation in South Lake Tahoe filled with lots of food, fun & family time (Pics will be posted soon on my Instagram).
And yes, just like many of you, I wanted the vacation to continue for a whole week….
Back home and to the reality of getting back to the healthy routine but with the craving to eat something sweet.
So I decided to make these fancy (what I call them) Til Mungfali ki Chikki (Indian Sesame Peanut Brittle) .
I mean a girl always finds a way to eat her sweets if she really wants one !!
The best part, is they are pretty healthy as we made them using jaggery (more benefits on jaggery here) along with my fave Pink Himalayan Salt (Don’t you just love the sound of it).
The recipe is easy peasy and can be stored for up to a month in air-tight containers.
NOTE: I’m using raw sesame and peanuts, you may use pre-roasted to reduce a few steps.
So do try the recipe and share with friends & family.
I would love to hear from you as well on any of my social media or if you want to send me pics of my recipes prepared by you.
DID YOU TRY MY RECIPE – AWESOME!!!
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Til Mungfali ki Chikki (Indian Sesame Peanut Brittle)
Til Mungfali ki Chikki (Indian Sesame Peanut Brittle): delicious and easy recipe to make mungfali chikki or Indian sesame peanut brittle at home.
Ingredients
- 1 Cup Mixed Sesame Seeds – I’m using a combination of black and white, you may use just one.
- 2 Cups Peanut – Shelled and slightly crushed
- 1 Cup Jaggery *
- 1/4 Cup Water
- 2 Tsp Clarified Butter (Ghee) or Salt-free Butter
- Salt – For sprinkling (I’m using Pink Himalayan Salt from Costco, you can use any salt)
Instructions
- In a nonstick wok, roast sesame seeds on a medium flame till they are slightly toasted (takes 2 minutes) and keep aside in a bowl (While roasting the seeds, stir continuously as they tend to burn quickly).
- Now lightly roast the peanuts for 2-3 minutes and keep aside in the same bowl as roasted sesame seeds.
- In the same wok, add ghee and let it dissolve.
- Now add jaggery, and water and stir to make a smooth paste (takes about 3-4 minutes).
- Once the jaggery completely dissolves, lower the heat and let it cook for 2-3 minutes (It will continuously bubble, hence be very careful).
- Now add roasted sesame seeds-peanuts mix and stir everything together to form a smooth thick paste.
- Stir everything together for 2 minutes over low flame and then turn off the heat.
- Transfer the mix to the already greased tray/pan or parchment paper.
- Flatter the paste to the desired consistency using a spatula or a big knife.
- Sprinkle Salt evenly on the flattened mix** and let it completely cool (Takes about 15 minutes in the fridge or 30-45 minutes outside depending on the temperature).
- While serving, break into the desired shape.
- These can be stored in a cool dry place or in the fridge for upto a month.
Nutrition Information:
Yield:
5Serving Size:
3Amount Per Serving: Calories: 661Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 10mgSodium: 581mgCarbohydrates: 55gFiber: 8gSugar: 38gProtein: 19g
52 Replies to "Til Mungfali ki Chikki (Indian Sesame Peanut Brittle)"
Oana @AdoreFoods September 19, 2015 (11:50 am)
I have never made homemade brittle. You make it sound so easy and it certainly looks delicious! Have to try this!
Molly Kumar September 20, 2015 (1:01 am)
That would be great, do give it a try.
CiaoFlorentina September 18, 2015 (2:40 am)
What a creative twist on peanut brittle, I love the sesame addition, yum !
Molly Kumar September 20, 2015 (12:49 am)
Thanks Florentina !
foodlovinfamily September 17, 2015 (11:13 pm)
This brittle looks delicious! Can’t wait to try.
Molly Kumar September 20, 2015 (12:36 am)
Thanks.
Rachel @ Simple Seasonal September 17, 2015 (10:05 pm)
Looks tasty! I used to live in Kathmadu and would get something similar from local street vendors after school. Now I can make it for myself! 🙂
Molly Kumar September 20, 2015 (12:32 am)
🙂 Hey, that’s so similar to us in India, we used to nibble on them after sports practice in school.
Judy September 17, 2015 (9:55 pm)
Molly this brittle looks so good! And it won’t last long in our house. 🙂
Molly Kumar September 20, 2015 (12:31 am)
Hahahha, Thanks Judy. They lasted only 24 hours at ours too 😉
Sara @ Life's Little Sweets September 17, 2015 (3:06 pm)
I have a whole tin of peanuts that I need to use up, thanks for sharing this recipe, I am saving this one!
Molly Kumar September 17, 2015 (9:37 pm)
That would be perfect for this recipe 🙂 Thanks for visiting us