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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.This article is part of the series onIndian cuisineIndian Spices.jpgRegional cuisinesIngredients, types of foodPreparation, cookingSee alsoRelated cuisinesFlag of India.svg India portalFoodlogo2.svg Food portalvteIn regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh and Sindhi regions of India, it is called layee or lai and in other 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 the South Indian states of Telangana and Andhra Pradesh, it is called palli patti. In Kerala it is called Kappalandi muthai. In Tamil Nadu it is called kadalai mittai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka'i ladrillo.Contents1Ingredients2Preparation3See also4References5External links