An easy to make, healthy snack- chikki is an all-time favourite for most of us. Comes in various flavours and sizes, here is a specially curated list of the unique and delicious Chikki recipes you must try at home this festive season to impress your kids contributed by Dhvani Shah.
Dhvani Shah is a naturopathic nutritionist, speaker and author of “Don’t just feed…Nourish your childâ€_x009d_, “Super foods for Super Womanhoodâ€_x009d_ and “Jinahaarâ€_x009d_. She has done extensive research in traditional diet therapies and naturopathy and its relevance in modern context and is pioneering drugless healing and well being through her unique approach – FIMS (Food Is Medicine & Supplement). She runs the “FIMS clinicâ€_x009d_ which supports a body-mind-spirit approach. Dhvani specializes in Woman and Child Nutrition by developing specialized nutrition programs, conducting workshops, formulating nutritious recipes, writing books and newspaper articles.
1.Muesli Chikki
Image source:Â hetalsgourmetcafe.wordpress.com
Ingredients
- 1 cup museli of your choice
- 1 cup melted and sieved thick jaggery
- 1 tablespoon water
- ½ tsp cardamom powder
- Clarified butter for greasing
Method:
- Heat an iron pan. Add muesli and dry roast on medium heat to low heat stirring continuously for 5 – 8 minutes or until crisp. Keep aside.
- Grease a large cake tin with clarified butter and keep it ready.
- Heat the melted and sieved thick jaggery in the same iron pan with 1 tbsp of water. Boil on a low heat for about 10 – 12 minutes till the jaggery thickens into a thick syrup.
[To test whether the syrup is ready, drop a teaspoon of hot jaggery syrup in cup of cold water. If the syrup forms a soft ball, then the syrup is ready. If the syrup is not ready, it won’t form a ball and you can see the jaggery syrup dilute in water]
- At this stage add the muesli and cardamom powder. Mix well until the muesli is well coated with the jaggery syrup.
- Spread this muesli – jaggery mixture into the greased baking tray and spread it evenly with the base of a flat spatula. Cut into desired shape and size when the mixture is very hot. Keep aside to cool for 20 minutes and remove carefully.
- Store in an airtight container for upto 10 days.
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2. Oats and Cranberry Chikki
Image source:Â hetalsgourmetcafe.wordpress.com
Ingredients
- 1 cup oats
- ½ cup cranberry
- 1/3 cup organic jaggery or palm sugar
- 1 tbsp ghee
- 1 tbsp water
- Clarified butter for greasing
Method:
- Heat an iron pan on a medium heat. Add oats and dry roast on a medium to low heat for 1 – 2 minutes. Keep aside.
- Grease a large cake tin with ghee and keep it ready.
- Heat the jaggery in the same iron pan with 1 tbsp of water and 1 tbsp ghee. Boil on a low heat for about 10 – 12 minutes till the jaggery thickens into a thick syrup.
- At this stage add oats and cranberry . Mix well until it is well coated with the jaggery syrup.
- Spread this mixture into the greased baking tray and spread it evenly with the base of a flat spatula. Cut into desired shape and size when the mixture is very hot. Keep aside to cool for 20 minutes and remove carefully.
- Store in an airtight container for upto 10 days.
3.Quinoa and Rajgeera (Amaranth) Chikki
Image source:Â indiaphile.info
Ingredients
- ½ cup Quinoa
- ½ cup Rajgeera
- 1/3Â cup organic jaggery or palm sugar
- 1 tbsp ghee
- 1 tbsp water
- Clarified butter for greasing
Method:Â
- Heat an iron pan on a medium heat. Add quinoa and Rajgeera and dry roast on a medium to low heat stirring continuously for 1 – 2 minutes. Keep aside.
- Grease a large cake tin with ghee and keep it ready.
- Heat the jaggery in the same iron pan with 1 tbsp of water and 1 tbsp ghee. Boil on a low heat for about 10 – 12 minutes till the jaggery thickens into a thick syrup.
- At this stage add quinoa and rajgeera. Mix well until it is well coated with the jaggery syrup.
- Spread this mixture into the greased baking tray and spread it evenly with the base of a flat spatula. Cut into desired shape and size when the mixture is very hot. Keep aside to cool for 20 minutes and remove carefully.
- Store in an airtight container for upto 10 days.
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Image source: sangamchikki.com
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