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)"
Brian Jones September 17, 2015 (5:39 am)
Sweet and salty is such a great combination and love the idea of the hint of jaggery too 😀
Molly Kumar September 17, 2015 (9:38 pm)
Absolutely, glad you liked it 🙂
nazima September 16, 2015 (7:49 pm)
I haven’t tasted brittle in years. This looks delicious and easy to make- thanks for sharing !
Molly Kumar September 17, 2015 (9:38 pm)
You’re most welcome Nazima 🙂
Levan @ Crazy Vegan Kitchen September 16, 2015 (3:41 am)
I just had peanut brittle the other day and now I want them all over again!!!!! YUM! The photos look fantastic too. Thanks for sharing this amazing recipe!
Molly Kumar September 17, 2015 (9:40 pm)
Hey Levan, I feel really great when you say ‘Photo looks fantastic’ means so much 🙂 Glad you liked the recipe.
Michelle September 15, 2015 (1:45 am)
What a unique combo! Your recipe looks delicious!
Molly Kumar September 15, 2015 (6:36 am)
Thanks Michelle.
Katalina @ Peas & Peonies September 15, 2015 (1:09 am)
I am such a huge fan of peanut brittle, definitely must try this recipe.
Molly Kumar September 15, 2015 (6:36 am)
That would be fantastic 🙂
Steph @ Steph in Thyme September 15, 2015 (12:22 am)
YUM! Break me off a piece! Thanks for sharing.
Molly Kumar September 15, 2015 (6:37 am)
You’re most welcome.
Claudia | Gourmet Project September 14, 2015 (9:08 am)
I’m afraid to try this recipe: I could eat it all myself!
Molly Kumar September 15, 2015 (6:37 am)
Hahha, that’s exactly what I did too – ate all of it by myself 😉
evan kristine September 13, 2015 (5:01 pm)
i love peanut brittle, used to make it a lot too and use it as toppings for ice creams!
Molly Kumar September 15, 2015 (6:38 am)
Oh they work great as Toppers for ice-cream, cakes n fruits too
Renee September 13, 2015 (4:15 pm)
I’ve made homemade toffee, but never brittle. This looks delicious!
Molly Kumar September 15, 2015 (6:38 am)
Thanks Renee, they taste very similar to toffee.
jen September 13, 2015 (2:49 pm)
These look like they would would be very tasty. I’d be worried I’d eat all of the brittle by myself!
Molly Kumar September 15, 2015 (6:38 am)
hehehhe – Thanks 🙂
Noor September 13, 2015 (1:37 pm)
Brittle is my fav! Can you please explain what “jaggery” is. It’s not mentioned in the recipe.
Molly Kumar September 15, 2015 (6:40 am)
Noor, Jaggery is ‘Gur’ as we use in India. For more, here’s a helpful link: (https://en.wikipedia.org/wiki/Jaggery )
Luciano September 13, 2015 (12:14 pm)
Yummy! I want it now!
Molly Kumar September 15, 2015 (6:40 am)
🙂 I wish I could send them to you.
LydiaF September 13, 2015 (11:41 am)
Brittles are so much fun to make because you can mix and match the ingredients. I’ve always prefered the ones with sesame seeds. Yours looks great!
Molly Kumar September 15, 2015 (6:41 am)
Isn’t it, I love them for the same reason that they can be customized as per one’s taste. Thanks so much for visiting.
Platter Talk September 13, 2015 (11:37 am)
We love peanut brittle and your version looks like a great twist on the American version; great job with this one!
Molly Kumar September 15, 2015 (6:41 am)
Thanks Dan 🙂
THE HUNGRY MUM September 13, 2015 (5:50 am)
You had me at peanut 🙂 What a great, crunchy snack. PS – Yummed!
Molly Kumar September 15, 2015 (6:42 am)
Thanks 🙂
Valentina September 13, 2015 (4:02 am)
Wow! I would love to reach into the screen to try this. YUM!
Molly Kumar September 15, 2015 (6:42 am)
Hahahha, that happens to me so many times when I see recipes online 😉 Thanks
Mark September 12, 2015 (7:28 pm)
Molly, the brittle looks delicious. I have never cooked brittle so will give your recipe a try. Thanks for sharing.
Molly Kumar September 12, 2015 (8:53 pm)
That would be great, do give it a try 🙂
Madiha Nawaz September 12, 2015 (3:00 pm)
Great recipe! I am making it soon as you got me craving for it; I’m drooling here! 😀
Thanks for sharing!
Molly Kumar September 12, 2015 (8:54 pm)
Thanks Madiha 🙂
Waagmi September 11, 2015 (9:06 pm)
This is truly give a try recipe…soooo delicious and yummy!!
Molly Kumar September 12, 2015 (5:57 am)
Thanks so much 🙂
Emily Leary September 11, 2015 (7:39 pm)
These look great! Far, FAR more appealing than the shop bought sesame brittle which I’ve always found inedible.
Molly Kumar September 11, 2015 (7:43 pm)
Thanks so much Emily, I’m glad you found them appealing 🙂 I also don’t like the ones available in stores, they tend to be extremely hard or too sugary.