Go Back
raw chikki ingredients along with their respective chikkis

Sweet brittles (laddoos and chikkis)

suruchi
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
shaping time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

Puffed rice balls (Murmura laddoo)

  • 2.5 cup Puffed rice (murmura)
  • 2/3 cup Jaggery (gur) grated or finely chopped
  • 2 tsp Clarified butter (ghee) 1 tsp is used for greasing
  • 1 tbsp Water

Sesame seed balls (tilgud laddoo)

  • 2/3 cup Sesame seeds (til)
  • 1/2 cup Jaggery (gur) grated or finely chopped
  • 2 tsp Clarified butter (ghee) 1 tsp is used for greasing
  • 1 tbsp Water

Peanut brittle (Singdana chikki)

  • 2/3 cup Peanuts (Singdana)
  • 1/2 cup Jaggery (gur) grated or finely chopped
  • 2 tsp Clarified butter (Ghee) 1 tsp is used for greasing
  • 1 tbsp Water

Roasted bengal gram brittle (Daria chikki)

  • 2/3 cup Roasted bengal gram (daria)
  • 1/2 cup Jaggery (gur) grated or finely chopped
  • 2 tsp Clarified butter (ghee) 1 tsp is used for greasing
  • 1 tbsp Water

Instructions
 

Jaggery balls (puffed rice and sesame )

  • Dry roast you main ingredients in a pan on a low flame. Till the puffed rice becomes creamish in colour and lighter in weight. Similarly roast the sesame seeds till they turn creamish and begin to pop.
  • Remove it in a clean dry plate.
  • In a thick bottomed container melt a tsp of ghee and the chopped jaggery along with the water.
  • Boil the jaggery , ensuring that you press down on any solid jaggery crumb and melt it evenly
  • Allow the syrup to boil and wait for the jaggery to reach hard ball stage you can check it by pouring a drop in cold water.
  • As soon as the jaggery reaches the right consistency turn of the flame and mix in the main ingredient in our case here-(either puffed rice or sesame seeds)
  • Grease your palms with ghee and quickly start rolling balls. Wait for a few seconds if it is too hot.
  • Repeat this procedure separately for both sesame seed balls and puffed rice balls.
  • Let cool and store in airtight containers.

Jaggery brittles (peanut and roasted bengal gram)

  • Dry roast you main ingredients in a pan on a low flame. Till the peanut skin becomes loose crinkly and you can see a beige tinge on the peanuts. Similarly roast the Roasted bengal gram more till it becomes slightly darker in shade and you smell the process of roasting.
  • Remove it in a clean dry plate. Remove the skin of the roasted peanuts and break it in halves.
  • In a thick bottomed container melt a tsp of ghee and the chopped jaggery along with the water.
  • Boil the jaggery , ensuring that you press down on any solid jaggery crumb and melt it evenly
  • Allow the syrup to boil and wait for the jaggery to reach hard ball stage you can check it by pouring a drop in cold water.
  • As soon as the jaggery reaches the right consistency turn of the flame and mix in the main ingredient in our case here-(either peanut or roasted bengal gram)
  • Grease your palms, a plate and a bowl with ghee and quickly spread the mixture on the greased plate trying to press it evenly into a rectangle or square of uniform thickness. Cut the brittle while its still warm
  • Repeat this procedure separately for both peanut brittle and roasted bengal gram brittle.
  • Let cool and store in airtight containers.

Notes

  1. Ensure that you properly weigh and roast your ingredients.
  2. Make Jaggery syrup individually for all types of chikkis.
  3. Always be careful while making any kind of syrup.
  4. The time and serving mentioned in the recipe is for any one kind of chikki and not the assortment.
Keyword chikki, jaggery, peanuts, protien, sankrant, tilgud, winter