Chai with the combo of peanuts and Gahjakhs is what defines our winters. The aroma of caramel fried peanuts arising from my kitchen officially means winters are here at my place.

Ghajaks were prepared in Indian Subcontinent in order to celebrate crop harvest of the winter season. It consists of good nutrition coming from nuts and Jaggery (gud), it was said to be beneficial for memory and prevents oxidative damage in the liver.

Every year we make and store the batch of ghajakh for the whole winter and share it with friends and neighbors as well. Who often end up asking us how we make such perfectly gooey and crisp bars of peanut chikkis.  Which is why here I am sharing the whole procedure of achieving your batch of ghajakhs for the season.


(The best part  – It has just three ingredients, and that are very easily available in any kitchen)

  • Twp cups peanut (you can also use walnut, almond, cashew nuts, sesame seeds)
  • One and a half cup jaggery (Gud)
  • Two tablespoons of water
  • Preparation time : 15 Minutes
  • Cooking time : 10 Minutes
  • Number of servings (yield) : 15


Roasting Peanuts

  • In a pan, dry roast 2 cups of peanuts on low flame. You can also roast them in the oven or microwave.
  • You must keep on stirring continuously. Owing to it, peanuts are going to get roasted uniformly and not burn.
  • Once the peanuts have been separated from the skin, you need to turn off the flame blow off their skin & keep aside.

The Jaggery

  • In a large kadai or pan, take one and a half cup of jaggery/gud.
  • Add two tbsp water and stir until the jaggery/gud melts keeping the flame on low.
  • Now, boil the jaggery/gud syrup on low flame for five minutes until the syrup turns glossy and thickens.
  • You must, at this point, check the consistency of the syrup, by dropping a bit of it into a bowl of water. It must form hardball and when you cut it must make a snap sound. If it does not, boil for another minute and check again.
  •  Next turn off the flame and add roasted peanuts.
  • Stir very well. Be assured jaggery/gud syrup coats nicely on all the peanuts.
  • Very quickly pour the coated peanut mixture onto a tray that is lined with butter paper.
  • Spread well and pat it using a small cup to smoothen the top.
  •  Let it cool and then cut into pieces while still warm enough.
  •  Serve the lovely peanut chikki with tea and as dessert.


They can be stored in an airtight container and can be eaten for more a long time.

A girl whose first and last love is food. She is on a mission to taste each and everything edible around her.