Chikki is a traditional Indian sweet. Chikki is generally made up of peanuts and jaggery. There are many different varieties of chikki in addition to the most common peanut chikki. Name of each chikki is depending upon the used ingredients, which include puffed rice, sesame, puffed or roasted Bengal gram, beaten rice, or Khobara (desiccated coconut). You can try the different type of Chikki like Groundnut Chikki, Puff Chana Chikki, Cashew Brittle, Til Patti, Musk Melon Seeds Chikki, Makhana Chikki, etc.
Groundnut Chikki Recipe Peanut Chikki with Jaggery is delicious & healthy. It is very easy recipe.
Roast the mawa and moong dal by stirring constantly. Make sure that stuffing is not overcooked or burned.
Stuff the gujiyas very carefully, make sure it doesn't splatter. If any gujiya splatter while stuffing then keep it aside and fry in the end after frying all gujiyas.
Keep the extra dough under a cloth in any vessel, knead it again and use for making Gujiya.
For 24 to 26 Gujiya
Time 1 hour 30 minutes
If chocolate barfi is not set or freezed, then place the tray or plate in refrigerator as it is for some more time. On second day the barfi will get set well. Still you feel that the barfi will not get freezed then take out the mixture in a pan and cook for more time. Check the consistency again and freeze it in similar manner.
Filter gram flour in a utensil and keep aside.
Put 3 tbsp oil in Gram flour and mix well.
Using warm water knead a soft dough, keep it aside for 30 minutes allowing it to ferment. Dough is ready to make Sev.
Make sure flame is low and medium while frying papdis.
Check whether oil is sufficiently hot, else papdi can splatter while frying.
If quantity of jaggery and ghee is more then papdi can splatter while frying.
Cut cashew nuts(1 nut into 2 halves).
Pour 1 tsp Ghee in a frying pan and heat, put sugar in Ghee and mix. Allow sugar to melt on a high/medium flame. Stir sugar continuously with a spoon so that it does not stick at the base of the pan.
Cut Makhane into four parts. Take a pan and heat ghee into it. Fry the makahne, till they turn light pink in colour. Fry all the Makhane in the same manner.
Take a pan and grease it with ghee.
Put Miggi on plate and check if there is any dirt or peel in them. Pour Ghee in a pan(kadhai) and heat, put Miggi in Ghee and fry on a low flame. If seeds pops out of the pan while frying then cover the pan holding the lid in one hand. Stir the seeds using a spoon with the other hand, once seeds turn pink take them out on a plate.
Jaggery is a rich source of iron & protein. You can try making Til (sesame) Patti in winters at home.
Stir the sugar constantly, sugar should not stick at the bottom of pan.
Keep constant check while making syrup, after sugar melts completely, reduce the flame immediately. Don't overcook the sugar syrup and mix chana into it and keep aside to set.
You can set the chikki in small size as well.
You can use any other dry fruits as per your taste and skip the use of ones you don;t like eating.
Quantity of jaggery can be increased or decreased as per your taste.
You can add less or more sugar as per your preference.
The finer are the pieces of chocolate the less time it will take for melting.
Melt chocolate first for 1 minute only and then melt as per the requirement. With over heating chocolate will get burned.
The utensil to be used for melting chocolate should be clean and dry. Even one drop of water will make it difficult in melting chocolate.