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.

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 the South Indian state of Tamil Nadu, preparation often takes place with a larger proportion of nuts to jaggery.

Most popular chikkis are sourced from the Indian towns of Bhuj in Gujarat; Kovilpatti in Tamil Nadu; Madurai, Palakkad, Central Travancore, Kannur, Cherthala in Kerala, Lonavala, Matheran, Mahabaleshwar, Panchgani, and Karjat in Maharashtra.