Rajgira Chikki, Amaranth Chikki
by Tarla Dalal
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Crispy and sweet Rajgira Chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds.
It has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts.
A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the chikki a wonderful aroma and flavour. Rajgira Chikki can be had on fasting days. It can also be made for festivals like Makar Sankaranthi .
Try other fasting recipes like Kand Sandwich or Kand Aloo Pakoda .
- Heat the ghee in a broad non-stick pan, add the rock salt and jaggery, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the amaranth, cashews and cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
- Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
- Cut into 10 equal pieces using a sharp knife.
- Cool for atleast 30 minutes.
- Serve or store in an air-tight container. Use as required.
Nutrient values (Abbrv) per piece
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