A Healthy & Tasty Snack That Can Be Had On The Go. Try These Chikki Recipes!

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.

1.Muesli Chikki

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:

1. 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.
2. Grease a large cake tin with clarified butter and keep it ready.
3. 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]

4. At this stage add the muesli and cardamom powder. Mix well until the muesli is well coated with the jaggery syrup.
5. 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.
6. Store in an airtight container for upto 10 days.

2. Oats and Cranberry Chikki

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:

1. 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.
2. Grease a large cake tin with ghee and keep it ready.
3. 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.
4. At this stage add oats and cranberry . Mix well until it is well coated with the jaggery syrup.
5. 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.
6. Store in an airtight container for upto 10 days.

3.Quinoa and Rajgeera (Amaranth) Chikki

Ingredients

• ½ cup Quinoa
• ½  cup Rajgeera
• 1/3 cup organic jaggery or palm sugar
• 1 tbsp ghee
• 1 tbsp water
• Clarified butter for greasing

Method:

1. 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.
2. Grease a large cake tin with ghee and keep it ready.
3. 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.
4. At this stage add quinoa and rajgeera. Mix well until it is well coated with the jaggery syrup.
5. 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.
6. Store in an airtight container for upto 10 days.

Image source: sangamchikki.com