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.
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.
4. Place the pan on gas stove at low flame and add jaggery and desi ghee in it.
5. Keep stirring until jaggery melts completely. Break the lumps, if there’s any.
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.
(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.
(c) Cook jaggery for 1 or 2 minutes more.
(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.
7. The moment jaggery passes the water test, immediately transfer roasted peanuts and mix well.
8. without any delay, transfer the hot mixture onto the steel plate.
9. Flatten the mixture with the help of a spatula & level it with rolling pin.
10. 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.
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 | Gud Chikki recipe | how to make gud chikki
Easy recipe of Gachak also called chiiki made with jaggery & peanuts.
- 1 cup peanuts (mungfali)
- 1 cup jaggery (gud)
- 1 tsp desi ghee (plus little extra for greasing)
- 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.
- You can make it even without adding desi ghee but desi ghee will give a glaze and nice texture to gachak.
- 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.
Regards
PAYAL BALI SHARMA
SHAILENDER SHARMA
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!
Thank you so much
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.
Thank you so much
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.
Roasting in microwave is a great idea to cut short the time. Thanks a lot
I love jaggery based on sweets. This chikki looks awesome and perfect and protein-packed snack!!
Thank you
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…
Thanks a bunch.
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.
Thanks a bunch
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.
Thanks a million
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.
Thanks a bunch
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.
Thank you
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.
Thanks a bunch
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.
Thank you for dropping by
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!
thank you
It’s really a cool and helpful piece of information. I am happy that you simply shared this useful info with us.
Please stay us informed like this. Thanks for sharing.
Glad you loved it. Thanks
“Thank you ever so for you blog post.Really thank you! Will read on…”
Glad to see your love. Thank you so much. Stay on please.
Lovely post…Found your blog too good and all the recipes are amazing !!
Glad you loved my blog. Thanks a million for stepping into.
Valuable info. Lucky me I found your website by accident, and I am shocked why this accident did not happened earlier! I bookmarked it.
We wish such beautiful accidents should keep on going in your life. Thank you for your lovely words and unique way of expression.
Beautiful looking treats!
Thanks a bunch.
Nice to onow about Lohri and the chukki looks so delicious!
Thank you so much Sumith.
Alltime favourite