By Akshara
January 5, 2026
Chikki is closely linked to Makar Sankranti because it uses winter produce such as peanuts, sesame seeds, coconut and jaggery. While ingredients vary across regions, the method remains consistent. Jaggery is cooked to the hard-crack stage and combined quickly with roasted ingredients before being flattened and cut. Timing and temperature control are key to getting the right snap without bitterness.
Roasted groundnuts are skinned, mixed into molten jaggery and pressed thin. This version is common across Maharashtra and Gujarat.
White sesame seeds are lightly roasted and bound with jaggery syrup. It is traditionally exchanged during Sankranti in North India.
Chopped almonds, cashews and pistachios are folded into jaggery syrup for a richer, denser slab.
Made using dried coconut slices or desiccated coconut, this variety has a deeper flavour and firmer bite.
A lighter chikki made with murmura, requiring quick mixing as the puffed rice absorbs syrup rapidly.