 Peanut chikki | |
| Alternative names | Kadalai (Kadale) Mittai,(Git) Gud Badam, Palli Patti, Kappalandi Muthai, Thua Tat, Amrutam |
|---|---|
| Type | Brittle |
| Course | Snack |
| Place of origin | India |
| Region or state | India, Pakistan, Bangladesh |
| Main ingredients | Peanuts, jaggery |
Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar.[1] There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
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In regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh province of Pakistan, it is called layee or lai. In north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam.In Maharashtra it is called as Chikki. In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti (పల్లీ పట్టీ). In Kerala it is called Kadala mittai. In Tamil Nadu it is called kadalai mittai. In Karnataka it's called Kadale Mittai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, in Paraguay, where it is called ka'i ladrillo, and in Thailand, where it is called thua tat.[citation needed]
- ^ Chitrodia, Rucha Biju. "A low-cal twist to sweet sensations". The Times of India. Archived from the original on 23 October 2012. Retrieved 19 August 2012.