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| Main ingredients | Roasted and peeled chana, Jaggery, Ghee, Green cardamom powder |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup roasted and peeled chana
- ¾ cup chopped jaggery (gud)
- 1 teaspoon ghee + for greasing
- ½ teaspoon green cardamom powder
Method
- Grease a parchment sheet and a plastic sheet with some ghee.
- Heat a non-stick pan, add jaggery and 2 tablespoons water and cook till the jaggery melts. Continue to cook, stirring continuously, till the mixture reaches hard ball consistency.
- Reduce the heat to low and add ghee and green cardamom powder and mix well. Add the chana and mix till well combined.
- Place the greased parchment sheet on the worktop, put the jaggery-chana mixture over it and place the plastic on top with the greased side facing down. Gently press to level the top. Remove the plastic sheet and mark squares with the knife on the chikki while it is still warm. Allow to cool completely.
- Separate the squares and serve as required.
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