Ingredients:
1 cup G2G Rajgira (Amaranth) flour
1/2 cup jaggery (grated or chopped)
2 tablespoons G2G A2 Gir Cow Ghee
1/4 teaspoon cardamom powder
Nuts of your choice
Instructions:
Heat a heavy-bottomed pan or kadhai over medium heat.
Add the Rajgira flour and dry roast it for about 3-4 minutes, stirring continuously until it turns aromatic and slightly changes color. Be careful not to burn it. Remove from the pan and set aside.
If using nuts, chop them roughly and set aside.
Grate or chop the jaggery into small pieces.
In the same pan, add the ghee and let it melt.
Add the grated/chopped jaggery and stir continuously on low heat until the jaggery melts completely and forms a syrup. This should take about 3-4 minutes.
Once the jaggery syrup is ready, add the roasted Rajgira flour and mix well until everything is combined uniformly.
Add the cardamom powder and mix it into the mixture.
Grease a flat surface or a plate with a little ghee.
Pour the mixture onto the greased surface and quickly spread it out evenly with a spatula or the back of a greased spoon, while it is still warm and pliable.
While the mixture is still warm, use a greased knife to cut it into desired shapes or squares. You can also use a greased cookie cutter for different shapes.
Allow the Rajgira flour chikki to cool completely at room temperature. It will harden as it cools.
Once cooled and hardened, gently remove the chikki pieces from the surface and store them in an airtight container.
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