Back to blogging after a long hiatus! It's been over 3 weeks since I last blogged and I've been caught up in a whirlwind of domestic dilemmas, from illness to last minute shopping for a family function. I finally found a breather yesterday and I wanted to do nothing but chill out. Now that normalcy has finally returned, here I am, pulling out recipes from my archives. It will be a while before I get back to my detailed stories but for now, I am happy to be here. Baking and blogging are huge stress relievers for me and I can't wait to get back to regular blogging and fill you in with the happenings of the past one month.
For now, do enjoy this lovely and very simple to make chikki. Chikki is also called as a 'brittle' and is most popularly made with peanuts. This version is made with crisp puffed rice and sesame and makes for a delightful, low cal snack for kids and adults alike. It is really quick and simple to put together and tastes great! A perfect snack for lazy afternoons during the summer vacations! I do hope you enjoy it!
Prep time: 8-10 mins | Cooking time: 2-5 mins | Yield: 15-16 finger sized bars
- 1 cup puffed rice
- 1/3rd cup powdered jaggery
- 1/4 cup sesame seeds
- powdered cardamom (optional)
- ghee or oil for greasing the surface
1. Grease a clean working surface (kitchen counter or a large chopping clean board) with ghee and keep it ready. Keep a small bowl of water (at room temperature) ready to test the jaggery syrup. Lightly grease the blade of a knife with ghee and keep it ready.
2. Dry roast the sesame seeds on a heavy based skillet (tawa) on a medium heat till they turn golden in colour. Don't over roast them as they will burn within seconds and turn bitter. Remove onto a wide plate and let them cool.
2. Check if the puffed rice is absolutely crisp, if not, place it in a wide microwave safe bowl and microwave it for 30 seconds and allow to cool completely. Once cooled it will turn crisp.
3. Melt the jaggery in a wide, heavy based wok/kadhai. It needs to become sticky to a point where it hardens upon cooling. To test this, put a drop of the melted jaggery in the bowl of water. If the drop dissolves in the water the jaggery is not yet ready. If you are able to scoop out the drop and make a hard ball using your finger tips, it is ready.
4. When the jaggery syrup is ready add the puffed rice, sesame seeds and the powdered cardamom and give everything a quick mix. You need to be very quick here as the mixture will harden within minutes. Transfer the entire mixture onto the prepared (greased) working surface.
5. Quickly pat the surface of the chikki and shape it into a rough rectangle. Using the greased knife lightly score the surface of the chikki into shapes (square/rectangle/bar).
6. When the chikki is almost cool cut out the shapes. Let the chikki cool completely before storing in an airtight container. Enjoy!