My grandson loves my sukhadi (golpapdi). He asked me few times “nani, can you please make golpapdi for me?” and as all other nanis (grandmas) out there I am happy to make it. I made it so many times so this time I decided to introduce him to another children favourite treat from India which is mamra ladoo or chikki.
I have not made these chikkis for ages so when I saw Ranveer Brar preparing chikki, I decided to prepare for my grandkids. Apparently parents enjoyed more than kids… haha. It is granola bar prepared using puffed rice and jaggery. Then you can add nuts if you wish. It is healthy and we make it during January when it is cold in India. We prepare these chikkis during Sankranti festival (kite festival). You can prepare these using peanuts, chana (bengal gram), rajgira (amaranth seeds), nuts like almond, cashew, walnuts, etc.
This recipe makes about 20-25 pieces depending on how big pieces you make. I made square pieces as that’s how we traditionally make.
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Preparation Time: 15-20 minutes
Cooking Time: 10 minutes
Ingredients:
3 cup mamra (puffed rice)
1 cup jaggery (you can click on this link on how to break jaggery quickly)
8-10 chopped almonds (optional)
15-20 raising (optional)
Ghee (clarified butter) for greasing
Procedure:
1. Small plate or cookie tray greased with ghee. If you don’t have ghee, use butter.
2. In a wide heavy bottom pan, dry roast mamra on low to medium heat stirring continuous. It will take 1-2 minute. Mamra can burn easily so do not leave unattended. Remove mamra from the pan to other bowl and let it cool down.
3. Add 1 cup of jaggery in the same pan and start the stove on low to medium heat. Stir frequently. Jaggery will start bubbling in 2-3 minutes. Lower the heat and drop 2-3 drops of jaggery syrup in bowl of water. If you can make small ball from the syrup then it is ready. if not, then let jaggery cook few more seconds.
4. Then add mamra, chopped almonds and raisins in the jaggery syrup. Mix immediately and make sure that syrup coats everything. You need to work quickly or mixture will dry out.
5. Spread this mixture on greased tray. Keep 1/2 inch thickness. Let it cool for 5 minutes. Then cut them in desired size and shape. You can also make ladoo (balls) using this mixture.
6. Enjoy these chikki whenever you feel like munching on something or eating some sweet. I’m sure everyone will like it. You can add different types of nuts, black pepper, etc. depending on the season.
This can be stored in airtight container at room temperature for 2 weeks. You can carry this while traveling.
Please do leave a comment or let me know if you have any questions regarding this dish. .
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Mamra Chikki
Ingredients:
3 cup mamra (puffed rice)
1 cup jaggery (you can click on this link on how to break jaggery quickly)
8-10 chopped almonds (optional)
15-20 raising (optional)
Ghee (clarified butter) for greasing
Procedure:
1. Small plate or cooking tray greased with ghee. If you don’t have ghee, use butter.
2. In a wide heavy bottom pan, dry roast mamra on low to medium heat stirring continuous. It will take 1-2 minute. Mamra can burn easily so do not leave unattended. Remove mamra from the pan to other bowl and let it cool down.
3. Add 1 cup of jaggery in the same pan and start the stove on low to medium heat. Stir frequently. Jaggery will start bubbling in 2-3 minutes. Lower the heat and drop 2-3 drops of jaggery syrup in bowl of water. If you can make small ball from the syrup then it is ready. if not, then let jaggery cook few more seconds.
4. Then add mamra, chopped almonds and raisins in the jaggery syrup. Mix immediately and make sure that syrup coats everything. You need to work quickly or mixture will dry out.
5. Spread this mixture on greased tray. Keep 1/2 inch thickness. Let it cool for 5 minutes. Then cut them in desired size and shape. You can also make ladoo (balls) using this mixture.
6. Enjoy these chikki whenever you feel like munching on something or eating some sweet. I’m sure everyone will like it. You can add different types of nuts, black pepper, etc. depending on the season.
This can be stored in airtight container at room temperature for 2 weeks. You can carry this while traveling. It is healthy and we make it during January when it is cold in India. We prepare these chikkis during Sankranti festival (kite festival). You can prepare using these using peanuts, chana (bengal gram), rajgira (amaranth seeds), nuts like almond, cashew, walnuts, etc.
Bhavna's Food Journey 