Ingredients:
- 1 cup popped amaranth seeds (rajgira)
- 1 cup jaggery, grated
- 1 tablespoon ghee (clarified butter)
- A pinch of cardamom powder (optional)
Instructions:
- Prepare the Surface:
- Grease a flat surface or a tray with ghee where you will spread the chikki mixture. You can also use a rolling pin to flatten the mixture, so grease that as well.
- Popping Amaranth Seeds:
- If you haven’t bought pre-popped amaranth seeds, you can pop them yourself. Heat a heavy-bottomed pan on medium-high heat. Add a tablespoon of amaranth seeds at a time, cover, and let them pop. It happens quickly, so keep the pan moving. Repeat until you have 1 cup of popped seeds.
- Making the Jaggery Syrup:
- In a heavy-bottomed pan, add the grated jaggery and a tablespoon of water. Heat on low-medium heat until the jaggery melts completely. Stir continuously to avoid burning.
- Once the jaggery melts and starts to bubble, add a pinch of cardamom powder if using.
- To check if the jaggery syrup is ready, drop a small amount of it into a bowl of cold water. If it hardens immediately and breaks with a snap, it’s ready. If it’s still soft, cook a little longer.
- Mixing and Shaping:
- Quickly add the popped amaranth seeds to the jaggery syrup. Mix thoroughly to ensure all seeds are coated with the syrup.
- Pour the mixture onto the greased surface or tray. Use the greased rolling pin or a flat-bottomed cup to flatten the mixture to your desired thickness.
- Cutting and Cooling:
- While the mixture is still warm, cut it into pieces of your preferred size and shape using a knife or a pizza cutter.
- Allow the chikki to cool completely. Once cooled, break apart and store in an airtight container.
Tips:
- Work quickly when mixing the popped seeds with the jaggery syrup, as the mixture hardens fast.
- Ensure the jaggery syrup reaches the right consistency to get a crunchy texture.
Enjoy your homemade Rajgira Chikki! It’s a delightful blend of sweetness and crunch, perfect for a healthy snack.