Step 1: Choosing and roasting
We start by selecting good peanuts and sesame seeds and cleaning them carefully. They are then roasted slowly until the peanuts turn golden and the sesame becomes lightly toasted and fragrant. This roasting is where the deep, nutty flavour comes from.
Step 2: Melting the jaggery
Natural jaggery is melted into a smooth syrup. We use jaggery instead of white sugar, which gives chikki its warm, caramel-like sweetness and golden colour.
Step 3: Mixing and setting
The roasted peanuts or sesame seeds are folded into the hot jaggery syrup and spread quickly onto a tray while the mixture is still soft. It is pressed flat and left to set into a crisp slab.
Step 4: Cutting and packing
Once set, the slab is cut into pieces, cooled fully and packed with care so every piece stays crunchy until you open it.
Because the whole process happens under one roof, we can watch over every step and keep the taste consistent from batch to batch. It is a slow, hands-on way of making chikki, and it is why each bite tastes like the traditional sweet you remember.