Kurmura Chikki, Murmura Chikki Recipe
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 68169 times
A traditional treat that has withstood the test of time, Kurmura Chikki, with its wonderful crunch and puffy texture is loved across generations!
Light yet satiating, this tasty chikki is also easy to prepare, with minimal ingredients. Using jaggery instead of white sugar retains the traditional charm of this recipe, and also imparts a very rich and complex flavour to the puffed rice chikki.
Make this chikki for Sankrant along with Til Laddu and Mixed Til Chikki . This chikki is also a healthy Sweet Treat and Tiffin Snack for kids.
- Heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside.
- Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Switch off the flame, add the puffed rice and mix very well.
- When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
- Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
- Allow it to cool completely and store in an air-tight container.
Kurmura Chikki, Murmura Chikki Recipe recipe with step by step photos
Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Chikki can be made with a myriad of ingredients like puffed rice, peanuts, chana dal, dry fruits etc. The sticky agent also, the sweetner is generally in the form of jaggery and sugar. While some chikkis are difficult to make, some like the murmura chikki are very easy. Listing down some popular chikki recipes from our website :
To prepare kurmura chikki, firstly grease a large thali, rolling pin with ghee and keep aside.
To begin making the murmura chikki, heat a deep non-stick pan and add puffed rice.
Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful.
Remove and keep aside.
Heat ghee in the same deep non-stick pan.
Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute.
You will notice the jaggery begins to bubble up and slowly changes its colour to golden brown. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Switch off the flame, add the puffed rice.
Mix very well to coat puffed rice nicely with jaggery.
When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread.
Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife and our mamra chikki is ready.
Allow murmura chikki to cool completely and break from the cuts.
Store puffed rice chikki an air-tight container. Crushed Peanut Chikki, Cashew Chikki, Coconut Chikki, Til Papdi Chikki are some other chikki recipes that you may like to try!
Nutrient values (Abbrv) per piece
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