How to make gud chikki (Gachak)

Gachak

How to make gud chikki (Gachak)

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Last Updated on January 8, 2022 by blessmyfoodbypayal

Gachak | Gud Chikki recipe | how to make gud chikki with step wise pictorial method.

Lohri is falling on 13 January and it is celebrated in Northern India will all zeal and fervor.

The festival of lohri is an occasion which marks the end of the season of winters and beginning of a new harvest season by Punjabi’s. Lohri is performed by a Puja Parikrama around the bonfire and distribution of Prasad.  The Prasad comprises of six things: Til (Sesame), Gachak (Jaggery peanut brittle), Gur (jaggery), Moongphali (peanut), Phuliya and popcorn.

Gachak

This year, we decided to make Gachak at home and it really came out very well. Made with just 2 basic ingredients – Jaggary (Gud) & Peanuts (Mungfali), it is not just cherished on the day of Lohri only, but being loved throughout the entire winter season.

Also see : Mungfali Katli, roasted poha namkeen and Chocolate Gachak/ Chocolate Chikki recipes to please your guests and kids this lohri.

 

 

Step wise pictorial recipe of Gachak

1. Take a pan and dry roast the peanuts in it at low flame for at least 5 minutes or until they slightly change their colour.

2. When they turn cool, remove their skin and divide the peanuts into halves. keep aside.

3. Grease the back side of a steel plate, spatula and rolling pin with desi ghee. Do it at this stage only otherwise later you will be short of time in doing all this.gachak

4. Place the pan on gas stove at low flame and add jaggery and desi ghee in it.gachak

5. Keep stirring until jaggery melts completely. Break the lumps, if there’s any.gachak

6. After the jaggery melts, cook it  for 2 to 3 minutes. Then begin a test.

TEST : (can be better understood by watching video, given above.)

(a) Take 2-3 tbsp of water in a small bowl and pour few drops of jaggery in it.gachak

(b) when jaggery will turn cool in 4-5 seconds, try to break it. If jaggery does’t break but stretches, means jaggery is not properly cooked yet.gachak

(c) Cook jaggery for 1 or 2 minutes more.gachak

(d) Again drop jaggery in water and if jaggery breaks instead of stretching, means jaggery is properly cooked. You can try this test as long as jaggery passes the water test.gachak

7. The moment  jaggery passes the water test, immediately transfer roasted peanuts and mix well.gachak

8. without any delay, transfer the hot mixture onto the steel plate.gachak

9. Flatten the mixture with the help of a spatula & level it with rolling pin.gachak

10. Let it rest for half of a minute and while it is yet hot, cut into rectangular shape before it cools down.gachak

Let it cool down completely. Remove it from the plate and serve.

gachak

Preserve it in airtight container otherwise it may turn soggy. It can be store for 2 to 3 months.

NOTES

1. You can make it even without adding desi ghee but desi ghee will give a glaze and nice texture to gachak.

2. It is suggested to grease steel plate, spatula and rolling pin earlier because later on, you will not be in a position t0 leave jaggery mixture even for a second. If the mixture cools even a bit, your gachak will not flatten and all your efforts go waste.

 

Gachak – recipe card

gachak

Gachak | Gud Chikki recipe | how to make gud chikki

blessmyfoodbypayal
Easy recipe of Gachak also called chiiki made with jaggery & peanuts.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sweets
Cuisine North Indian
Servings 16 pieces

Ingredients
  

  • 1 cup peanuts mungfali
  • 1 cup jaggery gud
  • 1 tsp desi ghee plus little extra for greasing

Instructions
 

  • Take a pan and dry roast the peanuts in it at low flame for at least 5 minutes or until they slightly change their colour.
  • When they turn cool, remove their skin and divide the peanuts into halves. keep aside.
  • Grease the back side of a steel plate, spatula and rolling pin with desi ghee. Do it at this stage only otherwise later you will be short of time in doing all this.
  • Place the pan on gas stove at low flame and add jaggery and desi ghee in it.
  • Keep stirring until jaggery melts completely. Break the lumps, if there's any.
  • After the jaggery melts, cook it  for 2 to 3 minutes. Then begin a test below. (test can be better understood by watching video, given in this post.)
  • For the test, take 2-3 tbsp of water in a small bowl and pour few drops of jaggery in it.
  • when jaggery will turn cool in 4-5 seconds, try to break it. If jaggery does't break but stretches, means jaggery is not properly cooked yet.
  • Cook jaggery for 1 or 2 minutes more.
  • Again drop jaggery in water and if jaggery breaks instead of stretching, means jaggery is properly cooked. You can try this test as long as jaggery passes the water test.
  • The moment  jaggery passes the water test, immediately transfer roasted peanuts and mix well.
  • without any delay, transfer the hot mixture onto the steel plate. 
  • Flatten the mixture with the help of a spatula & level it with rolling pin.
  • Let it rest for half of a minute and while it is yet hot, cut into rectangular shape before it cools down.
  • Let it cool down completely. Remove it from the plate and serve.

Notes

  1. You can make it even without adding desi ghee but desi ghee will give a glaze and nice texture to gachak.
  2. It is suggested to grease steel plate, spatula and rolling pin earlier because later on, you will not be in a position t0 leave jaggery mixture even for a second. If the mixture cools even a bit, your gachak will not flatten and all your efforts go waste.
Keyword gachak, gud chikki, jaggery, lohri, peanut

gachak

 

 Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA

 

37 Comments
  • Priya Srinivasan
    Posted at 22:00h, 15 January Reply

    5 stars
    Beautiful color on the chikki! Peanut chikki is my favorite, me and my dad used to fight to finish the last piece!!! So well done, a delicious and healthy snack!

    • blessmyfoodbypayal
      Posted at 18:40h, 16 January Reply

      Thank you so much

  • Sapana Behl
    Posted at 21:54h, 10 January Reply

    5 stars
    Gajak is our family favorite in winters. Love to munch on this healthy and delicious moongphali and gur ki chikki. I once made it at home ages ago and your post is reminding me to make it soon.

    • blessmyfoodbypayal
      Posted at 12:44h, 12 January Reply

      Thank you so much

  • Mayuri Patel
    Posted at 01:21h, 09 January Reply

    5 stars
    Peanut Chikki or Gud Chikki is my favorite. Whenever I make it, I can’t resist snacking on it several times. To make it easier, I roast the peanuts in the oven under low temperature. Your chikki looks so tempting.

    • blessmyfoodbypayal
      Posted at 11:15h, 09 January Reply

      Roasting in microwave is a great idea to cut short the time. Thanks a lot

  • Uma Srinivas
    Posted at 10:43h, 07 January Reply

    5 stars
    I love jaggery based on sweets. This chikki looks awesome and perfect and protein-packed snack!!

    • blessmyfoodbypayal
      Posted at 10:45h, 07 January Reply

      Thank you

  • Rafeeda - The Big Sweet Tooth
    Posted at 17:02h, 06 January Reply

    5 stars
    This is such a perfectly looking chikki! It is one of my favorite sweets any time of the day. You make it sound simple, though this testing makes me a little nervous… hehe…

    • blessmyfoodbypayal
      Posted at 23:05h, 06 January Reply

      Thanks a bunch.

  • Vandana
    Posted at 13:07h, 05 January Reply

    5 stars
    I get addicted to chikkis during winters. Can never have enough of it. Your chikki looks so perfect and tempting. I am going to my kitchen to grab a piece now.

    • blessmyfoodbypayal
      Posted at 13:15h, 05 January Reply

      Thanks a bunch

  • Lata Lala
    Posted at 14:07h, 04 January Reply

    5 stars
    Chikki is a must to make during kite flying festival in winter season at my place also. I have learnt this recipe from my Mom in law, she makes it the best.
    Your tips about water test is amazing and no fail. The Chikki looks perfect Shailender.

    • blessmyfoodbypayal
      Posted at 12:01h, 05 January Reply

      Thanks a million

  • Seema Sriram
    Posted at 00:28h, 03 January Reply

    5 stars
    Wow! this step by step recipe looks amazing. The reason I like this step by step recipe is that it is so easy to go wrong with the jaggery syrup consistency and your pics explain it well.

    • blessmyfoodbypayal
      Posted at 06:24h, 03 January Reply

      Thanks a bunch

  • Archana
    Posted at 16:30h, 02 January Reply

    This is something I miss a lot gud ki chikki which cracks. Thanks now 8 know how to make it myself. Just right for the season.

    • blessmyfoodbypayal
      Posted at 16:36h, 02 January Reply

      Thank you

  • Sandhya Ramakrishnan
    Posted at 01:40h, 02 January Reply

    5 stars
    I am in love with the perfect color and the texture of the chikki. It can be a little tricky to make it for the first timers and your explanation and video is very helpful.

    • blessmyfoodbypayal
      Posted at 13:24h, 02 January Reply

      Thanks a bunch

  • Lata Lala
    Posted at 11:29h, 09 January Reply

    5 stars
    I love munching this moongfali ki Chikki during winters. I used to make it many years ago.
    After seeing your post i am tempted to make it soon.
    Loved the tips shared by you to make it perfect.
    Yummilicious share.

    • blessmyfoodbypayal
      Posted at 20:05h, 09 January Reply

      Thank you for dropping by

  • Funny Bird Playing Drum
    Posted at 22:48h, 26 February Reply

    Fantastic web site. Lots of useful info here.
    I am sending it to some friends ans also sharing
    in delicious. And obviously, thanks to your sweat!

    • blessmyfoodbypayal
      Posted at 19:42h, 06 March Reply

      thank you

  • cruziaruf.blogocial.com
    Posted at 00:12h, 22 July Reply

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    Please stay us informed like this. Thanks for sharing.

    • blessmyfoodbypayal
      Posted at 10:57h, 10 August Reply

      Glad you loved it. Thanks

  • eebest8 back
    Posted at 07:23h, 17 June Reply

    “Thank you ever so for you blog post.Really thank you! Will read on…”

    • blessmyfoodbypayal
      Posted at 17:08h, 18 June Reply

      Glad to see your love. Thank you so much. Stay on please.

  • Anshu Agarwal
    Posted at 23:23h, 10 January Reply

    Lovely post…Found your blog too good and all the recipes are amazing !!

    • blessmyfoodbypayal
      Posted at 05:09h, 11 January Reply

      Glad you loved my blog. Thanks a million for stepping into.

  • debtcontmedtoni
    Posted at 20:01h, 26 February Reply

    Valuable info. Lucky me I found your website by accident, and I am shocked why this accident did not happened earlier! I bookmarked it.

    • Payal Bali Sharma & Shailender Sharma
      Posted at 05:48h, 27 February Reply

      We wish such beautiful accidents should keep on going in your life. Thank you for your lovely words and unique way of expression.

  • youthfoodblog
    Posted at 20:59h, 07 January Reply

    Beautiful looking treats!

    • Payal Bali Sharma & Shailender Sharma
      Posted at 05:28h, 08 January Reply

      Thanks a bunch.

  • Sumith
    Posted at 13:59h, 05 January Reply

    Nice to onow about Lohri and the chukki looks so delicious!

    • Payal Bali Sharma & Shailender Sharma
      Posted at 17:44h, 05 January Reply

      Thank you so much Sumith.

  • Ruchisvegkitchen
    Posted at 09:51h, 05 January Reply

    Alltime favourite

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