Your Ads Here

Peanut Gajjak - How to Make Gajjak at Home

Jaggery (गुड) and Groundnut are very beneficial and tasty during the winter season. You must have eaten gajjak made from the mixture of these two. It is also called peanut Gajjak (गज्जक) or Chikki which is eaten mostly in the winter season.

Especially on Makar Sankranti and Lohri, too much is eaten. You may have eaten a lot of gajjak from the market, but have you ever eaten gajjak at home? Today we will tell you about how to make gajjak at home and also the materials needed to make gajjak.

Peanut Gajjak - How to Make Gajjak at Home


Peanuts - 400 grams

Good / jaggery - 300 grams

Ghee - 1 Tbsp

Baking Soda - ¼ Tsp

Giloy Juice Uses, Benefits in Ayurveda

How to Make Peanut Gajjak at Home

Method to make Peanut Gajjak - To make peanut gajjak, first, take 2 small bowls of raw peanuts and put them in a pan, and roast them on a slow flame for 4 to 5 minutes (you can also add almonds and cashews with peanuts).

Roast the peanuts on low heat so that the peanuts are not raw from anywhere and crunchy when they eat. After the peanuts are roasted, keep it for some time to cool down and after cooling it remove the peel and separate the peanuts in a plate.

Now take a pen and put a spoonful of ghee in it, add 250 to 300 grams of small pieces of jaggery to it and finally add 2 tablespoons of water so that the jaggery will not burn and will melt easily. After it melts, add ¼ tbsp of baking soda to it and mix, add peanuts after 2 to 3 minutes and mix well.

Now take a big plate or plate and put some ghee on it so that the jaggery does not stick on that vessel. Now put the batter on the utensil and spread it, you can give it any shape like a round, square, rectangle or can also make it like a ladoo.

After it cools down, your peanut gajjak is ready, you can keep it in an airtight jar, it can be eaten for 2 to 3 months.

Follow Our Facebook Page

More Recipes

Share this