Palli Chikki
Peanut and jaggery brittle — the snack you grew up on. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Palli Chikki
Palli Chikki is the snack of Telugu childhoods — roasted groundnuts caught inside a thin, glossy plank of jaggery, snapping into squares that taste of every railway journey, every long afternoon, every grandmother's steel dabba. There is nothing fancy about it, and that is exactly the point. A perfect palli chikki needs only good peanuts, good bellam, and good timing.
Peanuts, Roasted And Skinned With Care
We dry-roast Andhra groundnuts slowly until their skins crackle and slip off cleanly, then de-skin them by hand so no bitter papery bits make it into the chikki. The peanuts are folded into jaggery cooked to hard-crack and pressed thin while still hot. Done right, the brittle is more nut than syrup, with a clean shatter and a deep roasted aroma.
Real Jaggery, No Shortcuts
The jaggery comes from Andhra farms and is used unrefined. A small measure of pure cow ghee — never Dalda — keeps the surface glossy and the brittle from sticking. No glucose, no artificial colour, no preservatives. This is the chikki you remember, not the candy-bar version that has crowded it out of shops.
Sankranti Tins, Diwali Boxes, Railway Bags
Palli Chikki is the most democratic of Andhra sweets — equally at home in a festival hamper, a child's school bag, or a long train ride. It travels brilliantly and keeps its crunch, making it a favourite for sending to family abroad.
Product highlights
- Andhra groundnuts, hand-skinned
- Pure unrefined jaggery
- Cow ghee, no Dalda
- No glucose, no preservatives
- Generations-old Tanuku recipe
Ingredients
Roasted peanuts, Andhra jaggery, and pure cow ghee.
