Jaggery-Glazed Peanut Chikki
The star of countless winter memories, peanut chikki is a beautifully simple brittle made from two core ingredients: roasted peanuts and molten jaggery (gur). The magic lies in its texture—a satisfying crunch that gives way to a nutty, caramel-like sweetness.
Historically popular in western India, especially Maharashtra and Gujarat, chikki was an affordable, high-energy snack perfect for travellers and farmers. One origin story links its widespread popularity to the construction of the Bombay-Lonavala railway line, where it was supplied to workers as a nutritious snack. Over time, it was rebranded from 'gud dani' to 'chikki', likely from the Marathi word 'chikat' meaning 'sticky'. Today, it remains a festive staple during Makar Sankranti and Lohri, symbolising warmth and togetherness. While peanut is the classic, variations abound, featuring sesame seeds, cashews, almonds, and even coconut.
Til Ladoo
A close cousin to chikki, Til Ladoo (sesame ladoo) is another winter specialty, particularly popular during the Makar Sankranti festival. These small, round sweets are made from roasted sesame seeds bound together with melted jaggery and often flavoured with cardamom powder and ghee. The combination creates a delightful treat that is both nutty and deeply sweet. Packed with nutrients like calcium and iron, these ladoos are considered to be warming and energy-boosting, making them a perfect and healthy indulgence during the colder months. The process is a race against time; the ladoos must be rolled quickly while the jaggery mixture is still warm, before it hardens.
Murukku / Chakli
Moving from sweet to savoury, Murukku is the undisputed king of crunch. This spiral-shaped snack, whose name means 'twisted' in Tamil, is a festive favourite across South India. Known as Chakli in Maharashtra and other parts of India, its base is typically a dough of rice flour and urad dal (black gram) flour. The dough is seasoned with ingredients like cumin seeds, sesame seeds, and asafoetida, then pressed through a mould to create its iconic shape before being deep-fried to golden perfection. While the shape is similar, regional recipes vary; Chakli often includes gram flour (besan), giving it a slightly denser texture compared to the lighter, airier Murukku. Regardless of the name, its irresistible crunch makes it a staple for Diwali and tea-time gatherings.
Shankarpali
Shankarpali, also known as Shakkarpara in Gujarat, is a wonderfully simple, diamond_shaped fried cookie. It's a key component of the 'faral'—a collection of sweets and snacks made during Diwali in Maharashtra. The dough is made from basic ingredients like flour (maida), ghee or butter, sugar, and milk. It's rolled out and cut into its signature diamond shape before being deep_fried until crisp and golden. The result is a mildly sweet, flaky, and crumbly biscuit that melts in the mouth. While the sweet version is most common, a savoury variant made with spices instead of sugar is also popular, offering a perfect balance on a festive snack platter.
Poha Chivda
Poha Chivda is the ultimate Indian trail mix—a light, savoury, and incredibly moreish snack. The primary ingredient is poha (flattened rice), which is either roasted or fried until crisp. It's then tossed with a flavourful tempering of oil, mustard seeds, curry leaves, and spices like turmeric. What makes chivda so versatile is the endless combination of additions. Common mix_ins include roasted peanuts, cashews, sliced dry coconut, and roasted gram (daliya). Some versions add raisins for a touch of sweetness to balance the spice. Easy to prepare and with a long shelf life, it's a go_to tea_time snack and a must_make during festivals like Diwali.
